Zesty Lemon Curd Butterfly Cupcakes
Delight in the exquisite charm of our Zesty Lemon Curd Butterfly Cupcakes! Each cupcake is a beautifully baked treat with a moist, fluffy texture, delicately infused with fresh lemon juice and zest. The star of the show, the homemade lemon curd, offers a tangy burst of citrus that perfectly complements the sweetness of the cake. Topped with 'butterfly wings' of cake that create an enchanting presentation, these cupcakes are not only a feast for your taste buds but also a stunning addition to any dessert table. For a fun twist, you can substitute the lemon with a large orange for a vibrant orange curd, or simply fill them with fluffy whipped cream for a delicious variation. Perfect for parties, celebrations, or simply to enjoy with a cup of tea!
N/A
Servings
192
Calories
12
Ingredients
Ingredients
self-raising flour
175 (sifted)
salt
1 pinch
butter
110 (at room temperature)
caster sugar
110
eggs
2 (lightly beaten)
lemon juice
1 (tablespoon)
lemon zest
1 (grated)
large lemon
1 (juiced and zested)
caster sugar (for curd)
75
eggs (for curd)
2
unsalted butter
50 (cut into small pieces)
icing sugar
to taste (for dusting)
Instructions
1
Preheat your oven to gas mark 5 (375°F / 190°C) and prepare a 12-cup muffin tin with cupcake liners.
2
In a mixing bowl, sift together the self-raising flour and salt. Set aside.
3
In a separate large bowl, cream together the butter and caster sugar until light and fluffy.
4
Gradually add the beaten eggs, lemon juice, and lemon zest to the butter mixture, mixing well after each addition.
5
Carefully fold in the sifted flour mixture until you have a smooth batter (about 1-2 minutes).
6
Spoon the batter evenly into the cupcake liners, filling each about two-thirds full. Gently tap the muffin tin on the countertop to settle the batter.
7
Bake in the preheated oven for 15-20 minutes or until the cupcakes are golden brown and a toothpick inserted into the center comes out clean.
8
Remove the cupcakes from the tin and transfer them to a wire rack to cool completely.
9
To make the lemon curd, combine the grated lemon rind and sugar in a bowl. In another bowl, whisk together the lemon juice and eggs, then pour over the sugar.
10
Add the unsalted butter, cut into small pieces, to the mixture and place the bowl over a pan of barely simmering water. Stir frequently for about 20 minutes, or until the curd thickens to coat the back of a spoon.
11
Let the lemon curd cool before using. Store any leftovers in a clean, dry jar in the refrigerator for up to a week.
12
To assemble the cupcakes, use a small sharp knife to cut the tops off each cupcake at an angle, creating a cone-shaped piece. Set these aside.
13
Fill the cavity of each cupcake with the homemade lemon curd, then replace the tops of the cakes, positioning them like butterfly wings.
14
Dust with icing sugar just before serving for an elegant touch.
Nutrition Information
8.3
Fat
25
Carbs
2.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Zesty Lemon Curd Butterfly Cupcakes?
They are moist, lemon-infused cupcakes filled with homemade lemon curd and topped with cake pieces arranged to look like butterfly wings.
How many cupcakes does this recipe make?
This recipe is designed to make 12 individual cupcakes using a standard muffin tin.
What is the recommended oven temperature?
Preheat your oven to gas mark 5, which is approximately 375°F or 190°C.
How do I create the butterfly wings?
Cut the top off each cupcake at an angle to create a cone shape, then cut that piece in half to form the wings.
Can I substitute the lemon with another fruit?
Yes, you can substitute the lemon with a large orange to create a vibrant orange curd variation.
How long does it take to bake the cupcakes?
The cupcakes should bake for 15-20 minutes or until a toothpick comes out clean.
What ingredients are needed for the lemon curd?
You will need grated lemon rind, caster sugar, lemon juice, eggs, and unsalted butter.
How do I thicken the lemon curd?
Stir the curd mixture frequently over a pan of barely simmering water for about 20 minutes.
How should I store leftover lemon curd?
Store any leftover curd in a clean, dry jar in the refrigerator for up to one week.
What type of flour is used in this recipe?
This recipe requires 175g of sifted self-raising flour.
What is the calorie count per cupcake?
Each cupcake contains approximately 192 calories.
How much fat is in one cupcake?
There are 8.3 grams of fat in each cupcake.
How many carbohydrates are in each serving?
Each cupcake contains 25 grams of carbohydrates.
What is the protein content per cupcake?
Each cupcake provides 2.5 grams of protein.
Can I use whipped cream instead of lemon curd?
Yes, filling the cupcakes with fluffy whipped cream is a delicious alternative to lemon curd.
Do I need to sift the flour?
Yes, sifting the flour ensures a smooth batter and a light, fluffy texture.
Should the butter be at room temperature?
Yes, using room temperature butter helps it cream together more easily with the sugar.
How do I know when the lemon curd is finished cooking?
The curd is ready when it is thick enough to coat the back of a spoon.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, especially since the recipe also calls for fresh zest.
What is the purpose of icing sugar in this recipe?
Icing sugar is used as a final dust just before serving to add an elegant touch.
Why should I tap the muffin tin before baking?
Tapping the tin on the countertop helps settle the batter and remove any large air bubbles.
How deep should I fill the cupcake liners?
Fill each liner about two-thirds full to allow space for the cupcakes to rise.
How many eggs are needed in total?
You will need 4 eggs in total: 2 for the cake batter and 2 for the lemon curd.
Can these be made for a birthday party?
Absolutely, their enchanting presentation makes them perfect for parties and celebrations.
What is caster sugar?
Caster sugar is a finely granulated sugar that dissolves quickly, making it ideal for baking and curds.
How do I assemble the final cupcake?
Fill the cupcake cavity with curd, then place the two halved top pieces on top like wings.
Should I cool the cupcakes before cutting them?
Yes, transfer them to a wire rack to cool completely before attempting to cut and fill them.
Is the lemon curd cooked directly on the stove?
No, it should be cooked in a bowl placed over a pan of simmering water to prevent curdling.
Can I use salted butter for the curd?
The recipe specifies unsalted butter for the curd to better control the salt balance.
Is there any fiber in these cupcakes?
The nutritional information provided indicates the fiber content is negligible or not measured.