If there’s one thing I love, it’s baking.
Well actually it’s eating what comes out at the end that I really love. So I thought I’d share this recipe with you so can surprise your dad with a tasty treat a week on Sunday.
I’m giving you plenty of notice, you have just over a week to get all of your ingredients together and get busy in the kitchen. It’s a good idea to get a grown-up to help you, but hopefully not your dad – you don’t want to give the surprise away!
Here’s what you need for these scrummy-looking butterfly cakes (if you want to print the recipe you can download our attachment):
- 250g unsalted butter
- 250g caster sugar
- 4 Freedom Food labelled eggs
- grated zest of 1 lemon
- 185g self raising flour
- 60g plain flour
- 185ml milk
For the filling:
- 50g softened butter
- 100g sifted icing sugar
- 1 tsp of lemon curd, made with Freedom Food labelled eggs
And here’s what you need to do
- Pre heat the oven to 180c/fan oven 160c, 350f, gas 4. Place paper muffin cases in a 12-hole muffin tray.
- Put the butter and sugar in a bowl and beat until pale and creamy. Add the eggs, one at a time, and beat until well combined. Sift the plain and self-raising flour together and add the lemon zest. Fold into the mixture. The mixture should be of a dropping consistency. If it’s not quite there, add a little milk.
- Divide the mixture between the cases and bake for 20 minutes. Remove from the oven and cool on a wire rack.
- When cool, carefully slice off just the top of the cakes with a sharp knife. Cut the slice in two to form the ‘wings’ of the butterflyand set aside.
For the buttercream icing filling
- Beat the softened butter together with the sifted icing sugar and mix until combined.
- Fill the space on the top of each cake with a small blob of buttercream icing and the lemon curd. Now gently push the butterfly ‘wings’ into the mixture.
That’s it! I hope you really enjoy them and your dad has a lovely Father’s Day on Sunday, 16 June. Oh, and thanks to Freedom Food for the amazing recipe!
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