Prep Time
20mins
Cook Time
18mins
Makes
12
Difficulty
Easy
Method
1. Preheat the oven to 180°C/160°C/gas mark 4.
2. Mix all the dried ingredients in a large mixing bowl.
3. Add the wet ingredients to the bowl and whisk until well combined.
4. Divide the mixture between 12 muffin cases and bake for 18 mins.
5. Transfer to a wire rack and let cool down completely.
6. In the meantime make the frosting by mixing all the ingredients together. Transfer to a piping bag fitted with a nozzle of your choice.
7. With a sharp knife cut out the top of each cupcake, then cut in half, these will be the 'wings'. Set aside.
8. Core each cupcake, then fill with lemon curd.
10. Pipe a decorative swirl with the frosting then top with the two 'butterfly wings'.
11. Pipe a streak of lemon curd between the two 'wings', to represent the butterfly body.
12. Enjoy!
2. Mix all the dried ingredients in a large mixing bowl.
3. Add the wet ingredients to the bowl and whisk until well combined.
4. Divide the mixture between 12 muffin cases and bake for 18 mins.
5. Transfer to a wire rack and let cool down completely.
6. In the meantime make the frosting by mixing all the ingredients together. Transfer to a piping bag fitted with a nozzle of your choice.
7. With a sharp knife cut out the top of each cupcake, then cut in half, these will be the 'wings'. Set aside.
8. Core each cupcake, then fill with lemon curd.
10. Pipe a decorative swirl with the frosting then top with the two 'butterfly wings'.
11. Pipe a streak of lemon curd between the two 'wings', to represent the butterfly body.
12. Enjoy!
