Lemon Butterfly Cupcakes

    40 minutes

    Lemon flavoured cupcakes filled with lemon curd and dusted with icing sugar.


    Victoria, Australia
    2 people made this

    Makes: 16 cupcakes

    • 1 1/2 cups self raising flour
    • 1/2 cup canola oil
    • 1 cup sugar
    • 1/2 cup milk
    • 2 eggs
    • zest of 2 lemons
    • 16 heaped teaspoons lemon curd

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 180 degrees C.
    2. Fill muffin tins with 16 pattypans (these quantities should make 16 but it depends on size of muffin tin).
    3. Put all ingredients except lemon curd into a medium size bowl and beat for 1 minute with an electric beater.
    4. 3/4 fill pattypans and cook for 15-20 minutes until nicely brown and skewer comes out clean.
    5. Cool completely.
    6. Cut a round hole in top of cakes removing top, not too deep. Fill with a heaped teaspoon of lemon curd.
    7. Cut top of hole in half and put back on top of cake in the lemon curd.
    8. Dust with icing sugar before serving.

    See it on my blog

    shazzies cookbook

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