Try this...Lemon Butterfly Cakes

THIS week Arlene Thompson, Sainsbury’s Try Team, shares her love of home baking, which she has learned from her mother.
By The Newsroom
Published 17th Apr 2012, 11:00 BST

It’s really not so hard, as I’ve been baking cakes since I was 10 years old and I find it so satisfying and it helps saves the pennies too.

To get the best results, I always use quality ingredients, like Sainsbury’s free range woodland eggs.

Lemon butterfly cakes

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Serves: 12; Preparation time: 20 Minutes Cooking time: 20-25 Minutes.

Ingredients: 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.

Method: 1. Preheat the oven to 180ºC, fan 160ºC, gas 4. Line a 12-hole cupcake tray with paper cases.

2. 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.

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3. Stir in the zest and sift the flour into the mixture. Fold together until you have a smooth batter.

4. Divide the mixture between the paper cases. Bake for 20-25 minutes until risen. Cool completely.

5. 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.

For more tasty recipes go online www.sainsburys.co.uk