Butterfly Cupcakes

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Mary Berry is my favorite English woman in the world, after Lady Diana of course. She has published more than 75 cookery books including her bestselling Baking Bible in 2009, which is my favorite because is a great baking guidance to have at home. Let me tell you, I think she is the reason that I started a blog. It was after I finished seeing the BBC series The Great British Bake Off, where she was a judge, that I started baking every Friday. If you are a baker enthusiast I highly recommend you buy one of her books. Mary Berry is one the most acclaimed bakers in Europe and a great pastry teacher.

Well, after all of this introduction I think is time to talk about these Butterfly Cupcakes,  a recipe from one of her books. This recipe is super easy. Is the basic recipe for a cupcake and is the perfect one for your leftovers. Why? It just requires a few ingredients that you already have in your pantry, and is the perfect way to use your leftover frosting, cream or, in this case, my homemade lemon curd! Because you will be using the butterfly cut you won’t have the extra work of making frosting decorations and it will still look very fancy. That makes this recipe an asset in your kitchen! So let’s enjoy this pinch of sugar!

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Ingridients:

  • 1/2 cup (100g) softened butter
  • 1/2 cup (100g) granulate sugar
  • 2 eggs
  • 1/2 cup (100g) self-raising flour
  • 1 level teaspoon baking powder
  • grated zest of 1 lemon
  • 1/2 cup of lemon curd (or the filling of your preference)
  • 1 level teaspoon of Almond extract ( my personal twist)

To Finish

  • Sifted powder sugar, to dust

Let’s Bake:

  1. Preheat the oven to 200°C/400°F. Line one 12-cup standard muffin tin or  one 24-cup mini-muffin tins with cupcake liners ( see note below).
  1. Measure all the cake ingredients except the lemon curd into a large bowl and beat well for 2-3 minutes until the mixture is well blended and smooth. Fill each paper case with 4 Tbsp (35g; 1½ oz or 2 onz) of the mixture, depending of the pan that your use.IMG_2276
  1. Bake in the oven for 15-20 minutes until the cakes are well risen and golden brown. Lift the paper cases out of the tin and cool the cakes on a wire rack.
  1. When cool, cut a disc from the top of each cake, leaving a little rim around the edge, and cut this disc in half. Spoon half a tablespoon of lemon curd, or the filling of your choice, over each cake.
  1. Place the half slices of cake on top to resemble butterfly wings. Then, dust the cakes with icing sugar to finish, and of course enjoy this pinch of sugar with good cup of coffee!

Note: Butterfly Cupcakes  are not as deep as conventional cupcakes or muffins, so use a small cupcake tray (widely known as bun tins or mini-cupcake)  or use only 9 of the 12 cups of a  regular cupcake pan.

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Recipe Adapted from Marry Berry’s Baking Bilble Books

 

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