If you’re looking for a super quick and easy sweet treat either for a get together with friends, a birthday, or a fun baking session with your kids, these Lemon Curd Butterfly Buns are for you! They are a basic vanilla sponge cupcake but instead of filling with buttercream, I fill them with lemon curd. Super quick easy because you can just dollop a spoonful from the jar. No sifting icing sugar necessary, although it’s nice to sprinkle some on at the end for show!
Lemon Curd Butterfly Buns
- 175 g self-raising flour
- 125g unsalted butter (at room temperature)
- 175 g caster sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- 3 tbsp milk (at room temperature)
- Lemon curd
- First take the milk out of the fridge and measure it, put it in a glass and leave to one side to come up to room temperature.
- Preheat the oven to 180 C/160 fan. Place 12 cupcake cases in a muffin tin.
- Using an electric mixer beat the butter until it’s light and fluffy. You can use a wooden spoon if you prefer, but it will take longer!
- Gradually add the sugar a bit at a time and really beat after each addition. When it’s all added continue to beat with the mixer for another 5 minutes – this is what makes the sponge good!
- In a jug beat the eggs and vanilla extract. Now slowly add the mixture to the butter and sugar a spoonful at a time, beating well after each addition.
- Use a metal spoon to add the flour and carefully fold it in. Do this in three batches, followed by a tbsp of the milk. So flour, milk, flour, milk, flour, milk.
- Spoon the mixture into the cases evenly and bake for 20 minutes until golden brown and a skewer comes out clean.
- Once cooled, use a knife to cut out a circle off the top of each cupcake. Fill with a generous spoonful of lemon curd. Cut the circle into two and pop them on top of the curd so they look like butterfly wings.
- Sprinkle with icing sugar for a nice finish, if you wish.
If you like sweet treats you might like my delicious Peanut Butter and Dark Chocolate Cookies recipe.
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