Simple Lemon Butterfly Cupcakes

Makes: 12
Preparation: 20 minutes
Cooking: 12 minutes

3 eggs
2/3 cup caster sugar
2/3 cup self raising four
25g butter, melted
3/4 cup cream, whipped
1/2 cup lemon curd
Icing sugar to dust

Image used under a Creative Commons licence from JamieMBrown's photostream

1. Preheat oven to 200 deg C or 180 deg C for a fan-forced oven. Line a 12 hole (1/3 cup) muffin tray with paper cases.

2. Using an electric mixer, beat eggs and sugar in a small bowl until thick and creamy. Sift flour twice then add to egg mixture. Fold until just combined. Pour combined butter and 1 tablespoon boiling water down side of bowl then gently fold until just combined.

3. Spoon mixture into prepared pan. Bake for 12 minutes or until tops spring back when lightly touched. Turn onto a wire rack to cool completely.

4. Using a small sharp knife, cut a circular cone shape, about 3cm diameter at top, from the centre of each cake. Cut off cone tip leaving a small flat bottom. Fill cakes with the cream and lemon curd. Top with cake circles and serve dusted with sugar.

Here is a RECIPE for home made lemon curd.

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