Gluten-Free Lemon Butterfly Cakes

25 Oct

IMG_2912

Lemon Curd Butterfly Cupcakes

I made Nadya’s GBBO final showstopper- the lemon wedding cake last week. I will be blogging it, but the recipe needs a little tweaking to be as successful as possible, gluten-free.

Meanwhile, here are some little lemon cakes for you to try! They look so pretty and I came up with this recipe to use up my left over lemons & lemon curd.

Ingredients

2 lemons, zested & juiced

4 eggs

Caster sugar

Dove’s Farm Gluten-free Self-Raising Flour

Xanthan Gum- 1 tsp

Unsalted butter or baking margarine, like Stork- softened. 1 250g block should do it.

Cupcake cases, I like paper ones but some people use silicone

Lemon Extract

1/2 jar of lemon curd

Icing sugar- 8 oz

Lemon Extract (not strictly necessary, so only use if you have it to hand)

Yellow sugar for decoration (Or sprinkle with icing sugar)

Method

You’re probably wondering why there aren’t any measures, to get the best result you need to weigh your eggs. Then use the same amount of flour, sugar and butter in the cake batter. Mine came to 8 ounces, as a guide. If you want less mixture, then use 3 eggs- your recipe will naturally adjust! I got around 22 cupcakes from my 4-egg mixture.

  1. Pre-heat your oven to 180 degrees C and line a patty pan or 2 with cupcake cases
  2. Cream the butter and the sugar with a stand or hand-mixer, until it is pale & fluffy. (Margarine will not go as pale as butter).
  3. Beat in the eggs, one at a time- following each with a spoonful of flour so the mixture doesn’t curdle
  4. Sift in the flour & Xanthan Gum and fold in
  5. Add the zest of 2 lemons & juice of 1 lemon and mix to combine
  6. Spoon the mixture into cupcake cases, about 2/3 full. You need to leave some room at the top for them to rise.
  7. Bake for around 15 minutes, test them with a skewer & make sure it comes out clean
  8. Cool on a wire rack
  9. When cool, cut the tops off with a sharp knife & slice into halves. Drizzle the cupcakes with the juice of 1/2 a lemon
  10. Meanwhile, make the butter cream- I used 4 oz unsalted butter & 8oz icing sugar. Beat the butter with a spoon until soft, then sift in the icing sugar and mash it into the butter (using the back of the spoon), until it is all combined
  11. Then add the juice of 1/2 lemon & work it in until combined. You can add a little lemon extract here if you feel it needs it. Add no more than 1 tsp!
  12. Put a dollop of icing on top of each cake, followed by a dollop of lemon curd. Then push the wings into it & finish with a sprinkling of yellow sugar or a dusting of icing sugar!

These are great for afternoon tea or a Birthday party!

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