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Lemon curd fairy cakes

  • 0:20 Prep
  • 0:20 Cook
  • Makes 15

Ingredients

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

Method

  • 1
    Preheat oven to 180°C. Line fifteen 80ml (1/3-cup) capacity muffin pans with paper cases.
  • 2
    Use an electric beater to beat the butter, sugar and lemon rind in a bowl for 10-12 minutes or until pale and creamy. Add the eggs, 1 at a time, beating well after each addition.
  • 3
    Sift the combined flour into a bowl. Add half the flour and half the buttermilk to the egg mixture and stir until well combined. Add the remaining flour and buttermilk and stir until well combined.
  • 4
    Divide the mixture evenly among the lined pans and smooth 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 before turning onto a wire rack to cool completely.
  • 5
    Use a small sharp knife to cut a small cone-shaped piece from the top of each cake, leaving a 1cm-wide border. Cut each piece of cake in half and reserve. Use a teaspoon to fill the cake cavities with the lemon curd. Top each cake with 2 reserved cake pieces to make wings. Dust with icing sugar to serve.

Source: taste.com.au

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