Butterfly cupcakes

Name: butterfly cupcakes
Cook time: 25 min
Total time: 110 min
Yield: 12
Cuisine: American
Ingredients: 200 g fine cristalsugar; 200 g unsalted butter or margarine; 1 mespoint salt; 4 medium sized egg; 1 lemon; 200 g self raising flour; 320 g Chivers lecurd jar of 320 g; 42 g cupcake soft cupcake pearl; 4 el powdered sugar

American cupcakes with lemon curd filling decorated with cake butterflies

Ingredients

Kitchen Stuff

1 mixer
1 muffin shape
12 paper cake mold

Directions

Preheat the oven to 170 ° C.
Put the butter, sugar and salt in a bowl and beat with a mixer in 6 minutes to an airy cream.
Add the eggs one by one. Only add another egg if the previous one is completely included.
Grate the yellow skin of a scrubbed lemon and add.
Sift the self-raising flour over the mixture and gently scoop to a smooth batter.
Put the paper cupcake molds in the baking tin and spread the batter over them. Fry in about 25 minutes until golden brown and done.
Remove from the oven and allow to cool for 1 hour.
Using a sharp, pointed knife from 1 cm from the edge of the cupcake, cut diagonally down to the center of the cupcake.
Cut a conical cap from the cupcake. Fill the opening with lecurd.
Halve the cut out cap and put it back on the cupcake with the round sides together, so that a butterfly is created.
Repeat this operation with all cupcakes. Place a row of cupcake pearls in the middle of the wings to make the body.
Sprinkle with powdered sugar just before serving.
Do you want some feelers? Using a sharp knife, cut a piece of cleanly scrubbed peel of a lemon, cut into thin strips and put them in the filling.