thecookingchook

The personal stories and adventures of a nerdy food lover.

What do you do with leftover lemon curd? Make lemon curd butterfly cupcakes!

In my previous post I blogged about making lemon curd macarons. The recipe I used to make the lemon curd was exactly the same one I used to make a lemon tart a little while ago. The recipe makes about 1½ cups of lemon curd but I only needed about half of that amount to fill the macarons. What on Earth was I going to do with the other half? Make lemon curd butterfly cupcakes, of course! Butterfly cupcakes really take me back to my childhood, when baked goods at school was aplenty but back then, the butterfly cakes were filled with jam and cream. Does anyone remember those? Oh, those were the days *sigh* Please note that the quantities in this recipe is enough to make 12 small cupcakes (⅓ cup) not the usual muffin sized cupcake.

Lemon curd butterfly cupcakes
1 cup self-raising flour
½ cup caster sugar
60g butter, softened
2 eggs, lightly beaten
¼ cup milk
1 tsp vanilla essence
¾ cup lemon curd
Icing sugar for dusting

Preheat oven to 180°C (fan forced). Line a 12 cup muffin pan with small patty pans.

Sift together the flour and sugar into a bowl. Add butter, eggs, milk and vanilla essence. Using an electric hand mixer, beat the mixture for 2-3 minutes or until well combined and pale in colour. Spoon the mixture evenly amongst the patty pans.

Add all ingredients in a bowl Beat for a couple of minutes until pale Spoon into patty pans

Chuck the muffin pan into the oven for 12-15 minutes or until a skewer inserted into the centre comes out clean. Transfer the cupcakes to a wire rack to cool.

All baked and ready to go

Use a small, sharp knife to cut a shallow disc from the centre of each cupcake, 1cm in from edge and 1½cm deep. Cut the discs in half to form butterfly ‘wings’. Fill the cavity of each cupcake with lemon curd and arrange the ‘wings’ in the lemon curd. Dust cupcakes with icing sugar before serving.

Cut disc out of cupcake Fill with lemon curd and add wings Dust with icing sugar

Note: I haven’t made any amendments to the original recipe, but if you would like to see the original recipe, click here. You could pretty much use anything to fill the cavity of these cupcakes; e.g. Nutella, crème patissiere, chocolate custard…. *drool*

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14 thoughts on “What do you do with leftover lemon curd? Make lemon curd butterfly cupcakes!

  1. Oh my. They look wonderful 🙂

  2. I adore butterfly cakes. Especially with lemon curd. Another great idea is to use it to sandwich melting moments together. I feel a melting moment post coming on sometime soon. So little time so many recipes.

  3. Takes me right back to childhood baking at grandma’s house! 🙂

  4. Childhood revisited for me!

  5. I’ve never seen butterfly cupcakes before. How did that happen? I love lemon and lemon curd. These look yummy.

  6. Chef Randall on said:

    Going to try this, great recipe and your photos are delectable, making the sweet treat dessert more appealing. 🙂

    2 thumbs up for this great post!!

    Chef Randall
    http://www.savorthefood.com

  7. Such a cute idea. I love lemon curd. There’s a cupcake place in San Francisco called Kara’s Cupcakes that also makes a vanilla cupcake topped with lemon curd and lemon buttercream frosting. It is sooo good and you’ll have to try it if you come to the Bay Area.

  8. Adorbs! Love how simple it is and sweet looking without looking silly.

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