Lemon butterfly cakes

Preperation time: 20 mins
Cooking time: 20 mins
Serves: 9

Recipe Ingredients

175g butter, softened;
175g caster sugar;
3 large eggs;
175g self-raising flour, sifted;
zest of 1 lemon;
250g mascarpone;
2 tbsp icing sugar, plus extra for dusting;
6 tbsp lemon curd.
Makes 18 cakes.

Recipe Method

Line bun tins with 18 paper cases and preheat the oven to 180c/ gas 4.

Beat together the butter and sugar until fluffy. Beat the eggs in a jug and gradually add to the mixture, beating after each addition. Fold in sieved flour, and if needed, add a little water. Fold in the lemon zest.

Divide the mixture between the paper cases. Bake for 20 minutes until they have risen and are golden. Leave to cool on a wire rack.

When cold, cut off the tops and set aside. Put the mascarpone and 2 tbsps of icing sugar in a bowl and beat together. Put a teaspoon of the mascarpone filling and a teaspoon of lemon curd on each cake. Cut the tops in half and stick into the mixture in the form of butterfly wings. Dust cakes with icing sugar.