Lemon Butterfly Cupcakes

1. 1

   Preheat oven to 400u00b0F. Line a 12-cup muffin pan with paper liners. Whisk eggs and sugar until thick and creamy. Sift flour twice onto a large piece of parchment paper. Add to egg mixture and fold until just combined. Add butter and gently fold until just combined. Transfer to paper liners and bake for 12 mins, or until tops spring back when lightly touched. Place on a wire rack to cool completely.

2. 2

   Using a small, sharp knife, cut a circular cone shape, about 1 inch diameter at top, from the center of each cupcake. Cut off cone tip, leaving just a small circle. Fill cupcakes with whipped cream and lemon curd. Top with circles. Serve dusted with powdered sugar.

No additional tips available.