Corner Café

June 16, 2009

Lemon Butterfly Cupcakes

lemon_butterfly07

This is another recipe inspired by ‘MasterChef Australia’. The lemon cupcakes are based on the ‘Lemon Diva’ cupcakes made by contestant Julie Goodwin. She had used a lemon butter frosting on her cupcakes, but the lemon butter frosting recipe she used was not available, so I incorporated the Lemon Curd recipe from judge Gary Mehigan instead to make them into butterfly cakes.
The lemon curd filling is not the only filling you can use here. There are many other choices for filling to your taste, such as Crème Pâtissière, or Crème Chantilly, or just spoon a little jam of your choice into the base of the hollow and top with whipped cream.

Makes 12 cupcakes

[Ingredients]
Lemon Cupcakes:
100g unsalted butter, softened
185g caster sugar, sifted
1/2 teaspoon vanilla extract
2 eggs
finely grated rind of 3 lemons
200g self-raising flour, sifted
1/2 cup (125ml) milk

Filling:
250g Lemon Curd, or store-bought
http://cornercafe.wordpress.com/
[Preparation]
Lemon Cupcakes:
1. Preheat oven to 180ºC. Line a 12-hole standard muffin tray with paper cases.
2. Beat butter, sugar and vanilla with electric mixer until pale and fluffy. Add eggs, one at a time, and beat in well after each addition. Mix in grated lemon rind. Add the flour and milk in alternate batches and fold in with a spatula until just combined.
3. Spoon batter evenly into paper cases. Bake for about 20 minutes, or until cooked through. Remove cupcakes from oven and transfer to a wire rack to cool completely.
4. Use a small sharp knife to cut small circles from centre of each cupcake (pic #1). Cut circle about 5mm in from edge of cupcake, and slant-cut down 1cm into cupcake. Lift out the small rounds of cake (pic #2). Cut each round in half (pic #3), to represent wings of butterfly. Spoon about 20g (about 2-3 teaspoons) of lemon curd into the hollow (pic #4).

lemon_butterfly_making

5. Place wings in position on top of lemon curd (pic #5).

lemon_butterfly06

Taste: Sweet delicious cupcakes with a tangy lemon curd filling
Consume: Best served on the same day after filling
Storage: Unfilled cupcakes may be stored in airtight container for up to 3-4 days
Recipe Reference(s): ‘Basic Cupcakes’ recipe from ‘MasterChef Australia’ 2009

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4 Comments »

  1. beautiful cuppies.

    Comment by delia — June 17, 2009 @ 10:58 am | Reply

  2. sd

    how did you keep the paper cases so pretty. my friend brought me some of these colorful paper cases from melbourne but they get greasy very easily.

    Comment by lily ng — June 26, 2009 @ 12:09 am | Reply

    • Lily,
      Hmm, that’s weird. I have never got that problem. I did nothing special, just put the cases in muffin cups and fill with batter then bake. What recipe did you use?

      Comment by SeaDragon — June 27, 2009 @ 9:49 pm | Reply

  3. […] Recipe adapted from Corner Café Recipe type: Dessert Cuisine: International Serves: makes […]

    Pingback by Butterfly Cupcakes — July 19, 2013 @ 7:27 pm | Reply


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