Lemon curd fairy cakes

Lemon curd fairy cakes


Finish these little lemon cupcakes at the fete later a shower of sugary fairy dust.

The ingredient of Lemon curd fairy cakes

  1. 200g butter, at room temperature, chopped
  2. 155g (3/4 cup) caster sugar
  3. 1 tsp finely grated lemon rind
  4. 3 eggs, at room temperature
  5. 225g (1 1/2 cups) self-raising flour
  6. 75g (1/2 cup) plain flour
  7. 250ml (1 cup) buttermilk
  8. 1 x 350g btl lemon curd
  9. Icing sugar, to dust

The instruction how to make Lemon curd fairy cakes

  1. Preheat oven to 180u00b0C. Line fifteen 80ml (1/3-cup) power muffin pans behind paper cases.
  2. Use an electric beater to prominence the butter, sugar and lemon rind in a bowl for 10-12 minutes or until feeble and creamy. mount up the eggs, 1 at a time, beating without difficulty after each addition.
  3. Sift the collect flour into a bowl. grow half the flour and half the buttermilk to the egg incorporation combination and disquiet until competently combined. accumulate the long-lasting flour and buttermilk and shake up until without difficulty combined.
  4. Divide the mixture evenly accompanied by the lined pans and sleek slick the surfaces. Bake in oven for 18-20 minutes or until a skewer inserted into the centres comes out clean. Set aside in the pans for 10 minutes to cool slightly in advance turning onto a wire rack to cool completely.
  5. Use a small gruff knife to cut a small cone-shaped piece from the height of each cake, desertion a 1cm-wide border. Cut each piece of cake in half and reserve. Use a teaspoon to fill the cake cavities subsequently the lemon curd. culmination each cake taking into consideration 2 reserved cake pieces to make wings. Dust next icing sugar to serve.

Nutritions of Lemon curd fairy cakes


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