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1
Pre-heat the oven to gas mark 5/375F/190u00b0C.
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2
You will need a 12-cup muffin tin lined with cupcake baking cases.
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3
To make the cakes, sift the flour and salt in a bowl.
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4
Then add in the rest of the ingredients in bowl and beat until absolutely smooth - 1-2 minutes.
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5
Then fill prepared muffin tin with the mixture and tap the tin two or three times to settle the cake mix.
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6
Bake on the centre shelf of the oven for 15-20 minutes or until the cakes are well risen and golden.
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7
Remove the cakes from the tin and transfer onto a wire rack and leave to cool.
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8
To make the lemon curd, place the grated lemon rind and sugar in a bowl.
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9
In another bowl, whisk the lemon juice together with the eggs, then pour the mixture over the sugar.
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10
Add the butter cut into small pieces, and place the bowl over a pan of barely simmering water.
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11
Stir frequently till thickened - for about 20 minutes.
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12
Cool the curd before using it for the filling (these can be stored in a clean dry jar with a screw-top lid, refrigerated and used within a week).
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13
To assemble the cake, take a small sharp knife and cut the top off each at an angle in a circle about 1/2 inch (1 cm) from the edge of the cake so that you remove a cone-shaped round, leaving a cavity in the centre.
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14
Cut the round in half, top to bottom, and set aside.
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15
Now fill the cavity of each cake with the lemon curd then sit the two cone-shaped pieces of cake on top like butterfly wings.
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16
Dust with icing sugar to serve.
