Lemon curd butterfly cakes

Fill quick and simple fairy cakes with cream and lemon curd and top with butterfly wings
By James Martin
Lemon curd butterfly cakes
  • Rating:
  • Serves: Makes 12
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes plus cooling
  • Effort: easy


For the buns

  • 175 g butter
  • 175 g caster sugar
  • 1 tsp vanilla essence
  • 4 eggs
  • 1 tsp baking powder
  • 175 g plain flour

To fill the cakes

  • 250 ml double cream, whipped
  • 100 ml lemon curd
  • icing sugar, for dusting


1. For the buns : preheat the oven to 180C/160C fan/gas 4. Cream the butter and sugar together until light and fluffy, add the vanilla essence and slowly add the eggs, two at a time.

2. Combine the baking powder with the flour and gently fold into the mixture.

3. Divide into a 12 cup muffin tin lined with paper cases. Bake for 15 minutes until well risen and golden brown, then leave to cool.

4. Cut the tops off the cakes and cut the tops in half to make the butterfly wings.

5. To fill the cakes : fold the cream and lemon curd together until slightly marbled and pipe onto the top of the cakes. Place the cake wings on top and dust with icing sugar.

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