Easy Dinners

Last night/this morning didn’t go quite as expected.. Just before going to bed, …

Last night/this morning didn’t go quite as expected.. Just before going to bed, I pulled a muscle in my back 😣 Hot water bottle, Nurofen and tossing/turning to no avail, so gave up at 1.15am on sleep 😭

Watched three more episodes of Sherlock, ate three of these lemon butterfly cakes (I know, don’t judge me!), and started to feel human again. Afternoon nap beckons me thinks! 😴 To make 12:

🧁 Ingredients:

230 gms self-raising flour, sifted
1 tsp baking powder
230 gms softened butter
230 gms caster sugar
4 whisked eggs
1 lemon, finely grated
6 tbls semi-skimmed milk
1 tsp vanilla extract
12 paper cases

🧁 For the buttercream filling:

110 gms softened butter
200 gms icing sugar
2 tsp lemon juice.

🧁 Method:

Put the flour, baking powder, butter, eggs, sugar, lemon rind, vanilla extract and milk into the bowl and mix thoroughly until smooth. I just use a spoon for this rather than a whisk.

Put 3 heaped dessert spoons into each case (so that they rise above the paper case). Pop into the oven on 180 for 14-15 minutes rotating at the halfway point or until they are golden brown.

For the filling, put the butter into the bowl, sifted icing sugar and lemon juice, and beat until smooth. Taste test as you go along to make sure it’s not over sweet, adjust icing sugar accordingly.

Once the cakes have cooled down, using a very sharp knife, cut the top off each cake. Add 1 generous tsp of buttercream and spread across the cake. Cut each top that you removed in half and firmly press them into the cake so they look like butterfly wings. Lightly dust with icing sugar and enjoy! 😋

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11 Comments

  1. Oh no!!! That’s not good 😩. Hope you feel better… and the cakes looks wonderful 💛💛💛

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