Over the next few weeks we’ll be featuring a series of yummy recipes for your to try out.
They’re all very simple and very tasty - so please let us know what you think, and send us a picture of your creations!
Preparation time: 20 Minutes
Cooking time: 20-25 Minutes
120g Sainsbury’s unsalted English butter, softened
120g Sainsbury’s caster sugar
2 medium British free range Woodland eggs by Sainsbury’s, lightly beaten
Juice and zest of 1 lemon
120g self-raising flour
100g icing sugar, plus extra for dusting
4 tablespoons Taste the Difference lemon curd
Preheat the oven to 180ºC, fan 160ºC, gas 4. Line a 12-hole cupcake tray with paper cases.
In a large mixing bowl, beat together 120g of butter and the sugar until light and fluffy.
Gradually add the eggs, until combined. If the mixture looks to be curdling slightly, just add 1 tablespoon of the flour.
Stir in the zest and sift the flour into the mixture. Fold together until you have a smooth batter.
Divide the mixture between the paper cases. Bake for 20-25 minutes until risen. Cool completely.
To decorate, beat 130g of butter, lemon juice and icing sugar together until smooth. Slice a circle off the top of each cake and fill the cavities with a little lemon curd and a swirl of the lemon icing.
Cut each sliced round in half and arrange on top of the filling to resemble butterfly wings. Dust lightly with icing sugar.