Lemon Butterfly Cupcakes

Name: Lemon Butterfly Cupcakes
Prep time: 1 min
Cook time: 18 min
Total time: 19 min
Cuisine: British, European
Ingredients: 120 grams butter; 120 grams sugar; 2 eggs; 1 lemon; 160 grams self rising flour; 1 tsp baking powder; 13 tsp raspberry jam; 1/4 cup powder sugar; 250 ml cream

3 steps

Prep:1minCook:18min

Fluffy lemon cupcakes filled with cream and jam and shaped like pretty butterflies . So quick to make in fact this was the first cupcake I learned to make as a kid back when my obsession with baking started .

Updated at: Thu, 17 Aug 2023 03:27:54 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories257.9 kcal (13%)

Total Fat15.4 g (22%)

Carbs28.2 g (11%)

Sugars18 g (20%)

Protein2.8 g (6%)

Sodium218.5 mg (11%)

Fiber0.4 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

120 gramsbutter

120 gramssugar

2eggs

1lemon

160 gramsself rising flour

1 tspbaking powder

13 tspraspberry jam

¼ cuppowder sugar

250mlcream

Instructions

Step 1

Add softened butter and sugar to a bowl and beat until pale and fluffy . Beat in 2 eggs one at a time then add the zest of a lemon and juice of half a lemon

MixerMix

butter120 grams

sugar120 grams

eggs2

lemon1

Step 2

Whisk flour and baking powder together then sift into the wet ingredients . Mix until just combined . Line a cupcake tray with cupcake cases then divide the batter between 12 . Bake in the oven at 180 c for 15-18 minutes

self rising flour160 grams

baking powder1 tsp

Step 3

Once the cakes are baked let them cool completely then make a large hole in the centre and take the cake out and cut it in two . This will be the butter fly wings . Add a teaspoon of Hannibal the hole then whip cream with a tbsp powder sugar until fluffy and spoon on top. Place the two wings on the cream then add another little dot of jam. Finally dust then with powder sugar and enjoy