I love lemon so when I saw this recipe in one of my old cookbooks I wondered why I hadn't made them before. It might have been that I was a little intimidated by the idea of carving off the top and making the wings with it, but today I must have been feeling adventurous so I gave them a whirl. I tweaked the recipe a little bit by doubling the filling recipe and adding vanilla extract to it.
Aren't they cute??? And it was much easier than I thought to create the butterfly wings!
What you will need...
For the cakes
generous 3/4 cup of self-rising flour
1/2 baking powder
1/2 cup of butter, softened
heaping 1/2 cup of superfine sugar
2 eggs, beaten
finely grated rind of 1 lemon
2-4 tablespoons of milk
powdered sugar for dusting
For the filling
1/2 cup butter, softened
2 heaping cups of confectioner's (powdered) sugar
the juice of one lemon
1/2 tsp. vanilla extract
Aren't they cute??? And it was much easier than I thought to create the butterfly wings!
What you will need...
For the cakes
generous 3/4 cup of self-rising flour
1/2 baking powder
1/2 cup of butter, softened
heaping 1/2 cup of superfine sugar
2 eggs, beaten
finely grated rind of 1 lemon
2-4 tablespoons of milk
powdered sugar for dusting
For the filling
1/2 cup butter, softened
2 heaping cups of confectioner's (powdered) sugar
the juice of one lemon
1/2 tsp. vanilla extract
What you need to do...
Preheat your oven to 375 degrees F. Prepare muffin tin by placing 12 paper cases each one of the holders. Sift together the flour and baking powder. Add the butter, sugar, eggs and grated rind to the flour and mix until smooth. Add enough milk to the batter until it becomes medium soft. Divide the batter into the 12 cups and bake in the over for 15-20 minutes.
Meanwhile you can go ahead and make the filling. Simply add the sugar to the softened butter along with the lemon juice and vanilla. Mix until smooth.
Remove the cakes from the oven when done and allow them to cool completely. With a pairing knife, gently cut the top of the cake off. I used a small glass and pressed the top of it into the top of the cake before cutting. This gave me a little bit if a line to trace as I cut the cake. Once the top is off, spoon some of the filling into the cakes. Then take the top piece you cut off and cut it in half. Place each half in the filling to create the butterfly wings. Dust with the confectioner's sugar
That's it...all that is left is to enjoy these lemony light cakes.
Have a great day!!!
Preheat your oven to 375 degrees F. Prepare muffin tin by placing 12 paper cases each one of the holders. Sift together the flour and baking powder. Add the butter, sugar, eggs and grated rind to the flour and mix until smooth. Add enough milk to the batter until it becomes medium soft. Divide the batter into the 12 cups and bake in the over for 15-20 minutes.
Meanwhile you can go ahead and make the filling. Simply add the sugar to the softened butter along with the lemon juice and vanilla. Mix until smooth.
Remove the cakes from the oven when done and allow them to cool completely. With a pairing knife, gently cut the top of the cake off. I used a small glass and pressed the top of it into the top of the cake before cutting. This gave me a little bit if a line to trace as I cut the cake. Once the top is off, spoon some of the filling into the cakes. Then take the top piece you cut off and cut it in half. Place each half in the filling to create the butterfly wings. Dust with the confectioner's sugar
That's it...all that is left is to enjoy these lemony light cakes.
Have a great day!!!
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