Blueberry Butterfly Cakes

For the cakes                               

140g self-raising flour

½ tsp baking powder

85g butter, at room temperature

85g golden caster sugar

50g lemon curd

2 large eggs

100g blueberries

For the topping 

175g lite mascarpone , 50g lemon curd, 100g blueberries, icing sugar, for dusting

 

Line the tin and weigh the ingredients: Heat oven to 180C/160C fan/gas 4 and put a paper case in each space in the fairy cake tin.

Next, take the large mixing bowl and weigh in the flour, baking powder, butter, sugar and lemon curd.

Add the eggs: Break the eggs into the small bowl, then add them to the other ingredients, making sure that there isn’t any eggshell in the bowl.

Get whisking: Whisk everything together really well until creamy with the electric hand whisk. Then carefully stir in

 

Spoon into the cases: Use the ice cream scoop or spoon to spoon the mixture evenly into the paper cases. Make sure you get the mixture inside the cases. Now put the cake tin in the oven and bake for 15 mins until the cakes are golden (to check they are ready, see the tip box, left). Cool for a few mins, then lift the cakes onto a cooling rack.

 

Make the topping: Clean the large mixing bowl and dry well. Then put the mascarpone and lemon curd into the bowl and beat together with a wooden spoon until well mixed.

 

Now decorate: Carefully cut a circle out of the top of each cake. Lift off the circle and fill the space with the lemon filling followed by some blueberries. Halve the circle of the cake that you have cut out and place on top to create butterfly wings. Put some icing sugar in a tea strainer and dust over the cakes.

 

Recipe from Good Food magazine