Lemon Butterfly Cakes Recipe
Super easy to make, they look fantastic for minimal effort and the children always absolutely love them. Over the years we’ve made traditional vanilla butterfly cakes and chocolate butterfly cakes but we also love to make lemon butterfly cakes, delicious citrus cakes that are perfect for the spring.
Servings 12 cakes
Ingredients
- 145 g self raising flour
- 145 g sugar granulated or caster sugar work well
- 145 g margarine or butter preferably at room temperature so it’s nice and soft or unsalted butter
- 3 eggs
- Zest and juice of half a lemon
To decorate
- lemon buttercream
Instructions
- Preheat oven to 190C/375F/Gas 5
- Put cupcake cases into a muffin tray.
- Mix all the ingredients together in a large mixing bowl and then spoon into the cupcake cases until they are half full.
- Bake in the oven for 15 minutes or until nicely golden on top.
- Leave to cool fully.
Here’s how to make a butterfly cake out of cupcakes:
- Cut out the top of the cakes using a spoon, fill with lemon buttercream and then cut the discarded piece of cake in half before placing the cake pieces back on top to resemble butterfly wings.
- The cakes can then be eaten as they are, dusted with icing sugar or sprinkled with sprinkles!
*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.