Blueberry Butterfly Cakes
These delightful lemon and blueberry butterfly cakes are sure to bring a touch of magic to any occasion. With a light and fluffy texture and a zesty lemon filling, each bite is bursting with fruity goodness. The creamy mascarpone topping adds a luscious finish, making these butterfly cakes a delightful treat for both kids and adults. Follow the simple steps to create these charming and delicious treats that are perfect for any celebration.
— Constant Cookbook
Ingredients
- 140g self-raising flour
- ½ tsp baking powder
- 85g butter , at room temperature
- 85g golden caster sugar
- 50g lemon curd
- 2 large eggs
- 100g blueberries
- 175g lite mascarpone
- 50g lemon curd
- 100g blueberries
- icing sugar , for dusting
Instructions
- Line the tin and weigh the ingredients: Heat oven to 180C/160C fan/gas 4 and put a paper case in each space in the fairy cake tin. Next, take the large mixing bowl and weigh in the flour, baking powder, butter, sugar and lemon curd.
- Add the eggs: Break the eggs into the small bowl, then add them to the other ingredients, making sure that there isn’t any eggshell in the bowl.
- Get whisking: Whisk everything together really well until creamy with the electric hand whisk. Then carefully stir in the blueberries with a metal spoon or spatula.
- Spoon into the cases: Use the ice cream scoop or spoon to spoon the mixture evenly into the paper cases. Make sure you get the mixture inside the cases. Now put the cake tin in the oven and bake for 15 mins until the cakes are golden (to check they are ready, see the tip box, left). Cool for a few mins, then lift the cakes onto a cooling rack.
- Make the topping: Clean the large mixing bowl and dry well. Then put the mascarpone and lemon curd into the bowl and beat together with a wooden spoon until well mixed.
- Now decorate: Carefully cut a circle out of the top of each cake – ask an adult to help you. Lift off the circle and fill the space with the lemon filling followed by some blueberries. Halve the circle of the cake that you have cut out and place on top to create butterfly wings. Put some icing sugar in a tea strainer and dust over the cakes.
Cook Time
15M
Prep Time
PT30M
Nutrition
- Calories: 206 calories
- Fat Content: 12 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 23 grams carbohydrates
- Sugar Content: 13 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 3 grams protein
- Sodium Content: 0.37 milligram of sodium
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