I love September. It always reminds me of when my children were growing up and it was back to school time. I always endeavored to have something delicious to pop into their sac lunches, or waiting for them when they got home from school. I love to bake and my kids loved to eat what I baked. No kiddos in my home anymore . . . but that doesn't stop me from baking. Today I baked these lovely Lemon Butterfly Cakes using a recipe that I picked up on the Flora Baking Pages.
They may look complicated but . . . let me tell you, they are quite simply the easiest cakes going. You just dump all of the cake ingredients into a bowl, beat them up and spoon them into the muffin cups. Twenty minutes in the oven and you have beautiful light little cakes, perfectly baked and waiting for you to decorate them as you wish.
The recipe is so simple a child could quite easily manage it with some supervision. You know how much kids love to bake. Can you just imagine their pride after having baked something like this? I know! They would be just thrilled!
Once the cakes are baked and cooled, you simply slice a bit off the top of each, cut the sliced off bits in half (wings). Some lemon curd and a mild lemon flavoured buttercream is then applied to the tops of the cakes and the wings are attached! A light dusting with some icing sugar and they are ready to take flight!
These are the perfect after school treat, or they would even be a wonderful addition to a children's party or tea party. I added some lemon meringue pie sprinkles along the centres of my butterflies. (Those are Dr Oetker). They turned out just beautiful. The cakes themselves are so light and fluffy . . . and the decor is just perfectly enchanting.
I found myself quite wishing that my grandchildren lived nearby so that I could share with them. I think they'd really enjoy these. Never mind . . . the big kids in my house will just have to eat them in their stead. I doubt I hear any complaints!
*Lemon Butterfly Cakes*
Makes 10 to 12
(depending on size of tin)Printable Recipe
Delicious little butterfly cakes adapted from the Flora Baking page.
115g of Flora Buttery (1/2 cup)115g of caster sugar (1/2 cup)2 medium free range eggs115g self raising flour (3/4 cup plus 2 TBS)2 TBS lemon curd
For the buttercream:1 TBS lemon curd55g Flora Buttery (1/4 cup)225g of icing sugar sifted (2 cups)a little milkmore lemon curd for spreading
Preheat the oven to 180*C/350*F/ gas mark 4. Line a medium muffin tin with paper liners, or butter really well. Set aside.
Put all of the cake ingredients into a bowl. Whisk together until smooth with an electric whisk. Spoon into the muffin cases, dividing it equally amongst them. (about 2 dessert spoons in each case will give you 10 cakes)
Bake in the heated oven for 20 minutes, or until golden brown and the tops spring back when lightly touched. Remove and cool on a wire rack.
Make the butter cream icing by combining all of the ingredients together with an electric whisk until light and fluffy, only adding a tiny bit of milk as needed.
Cut a slice off the top of each cake and cut the slices in half to make two wings. Spread some lemon curd on top of each. Top with a dollop of lemon butter cream. Press two wings into the top of each.
Dust with some icing sugar and serve.
Why not do some baking for or with your family today? Check out this and many more delicious baking recipes on the Flora Baking Pages.
This has been a sponsored post in conjunction with Flora.
