Cooking! Oh What FUN!: Lemon Butterfly Cakes

This is a recipe where I actually have all the ingredients, so I was like, Why Not.

I got this recipe from the same book I mentioned on the post before - Baking; page 76.

I've also found this awesome website for substitutions: Substituting Ingredients - For Dummies.

The recipe makes 6 regular-sized muffins.

MUFFIN

3/4 cup of all purpose flour + 1 tsp baking powder (OR 3/4 cup self-rising flour)

1/2 tsp baking powder

8 tbsp soft margarine

1/2 cup confectioners' sugar + some for dusting

2 eggs, lightly beaten

finely grated rind of 1/2 lemon

2 tbsp milk

1. Set the oven at 375F/ 190C.

2. Put 6 muffin liners in a muffin pan.

3. Sift the flour and baking powder into a large bowl; mix well.

4. Mix margarine, sugar, eggs, lemon rind and milk in a separate bowl using an electric hand whisk.

5. Once the liquid mixture is properly mixed, add flour into it; beat until smooth

<NOTE: don't over-mix the ingredients as it will affect the rising effect of the muffins>

6. Spoon the batter into the muffin liners, and bake the cupcakes for 15-20 mins until well-risen and golden brown.

7. Transfer to a wire rack and let cool.

LEMON FILLING

4 tbsp butter, softened

1 cup of confectioners' sugar + some for dusting

3/4 tbsp lemon juice

1. Put the butter in a bowl and beat until fluffy. Sift the confectioners' sugar, add lemon juice and beat until smooth and creamy.

2. When the cupcakes have cooled, use a serrated knife to cut a circle from the top of each cupcake and then cut each circle in half. Spread/ pipe the buttercream filling into the centre of each cupcake; Press 2 semi-circular halves into it at an angle to resemble butterfly wings. Dust with confectioners' sugar before serving.

Now, enjoy some images of my little treats ^^~

<Muffin's wet ingredients>