I’ll admit it, I’ve got a weakness for lemon. I absolutely loved these cupcakes, they didn’t even last long enough for me to take pictures! asian-food-recipes-cupcakes-lemon-butterfly-cupcakes.JPG this is the picture they use in the book or its remarkably similar!
Makes an even dozen
Scant 1 cup self-rising flour
1/2 teaspon baking powser
1/2 cup butter, softened
Generous 1/2 cup superfine sugar
2 eggs, lightly beaten
finely grated rind of 1/2 lemon
2 tablespoons milk
For the Buttercream
6 tablespoons unsalted butter, softened
1 & 1/3 cups confectioners’ sugar
1 tablespoon lemon juice
Preheat the oven to 375
sift the flour and baking powder into a large bowl.
add the butter, sugar, superfine sugar, eggs, lemon rind and milk.
Using electric mixer, beat until smooth.
Soon the batter into paper liners, bake in the preheated oven for 15-20 minutes.
Transfer to a wire rack and let cool.
To make the butter cream
put the butter in a bowl and beat until fluffy
Sift the confectioners sugar and add the lemon juice.
Beat together until creamy. ***If you are having trouble getting it to combine and turn creamy its helpful to turn the thing off for a second and let the butter settle. I did it out of pure frustration and it worked really well***
To make them look like butterflies you cut a circle out of the top with a serrated knife and frost them, then you cut the circles into halves, and the halves into whatever sorta butterfly shape you want. Then you stick them in the frosting and dust it with powdered sugar.