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.
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.
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.
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*