Lemon Butterfly Cakes

1. 1

   Put 12 paper baking cases in a muffin pan.

2. 2

   Sift the flour and baking powder into a large bowl. Add the margarine, sugar, eggs, lemon rind and milk and, using an electric hand whisk, beat together until smooth. Spoon the mixture into the paper cases.

3. 3

   Bake the cupcakes in a preheated oven, 190u00b0C / 375u00b0F, for 15-20 minutes or until well risen and golden brown. Transfer to a wire rack to cool.

4. 4

   To make the filling, put the butter in a bowl and beat until fluffy. Sift the icing sugar, add the lemon juice and beat together until smooth and creamy.

5. 5

   When the cupcakes are cold, use a serrated knife to cut a circle from the top of each cupcake and then cut each circle in half. Spread or pipe a little of the buttercream filling into the centre of each cupcake, then press the 2 semicircular halves into it at an angle, to resemble butterfly wings. Dust with a little sifted icing sugar before serving.

* Per serving · 4 servings · Values may vary.