Blueberry butterfly cakes

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Good Food

5 ratings

Recipe by Good Food

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1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

How to test if the cakes are ready

Push a wooden cocktail stick into the centre of a cake, then pull it out and touch it. If it is sticky, the cake isn't ready yet because the mixture isn't properly cooked. So, return the cakes to the oven for 1-2 minutes longer, then test again.

Per serving

206 kcalories, protein 3g, carbohydrate 23g, fat 12 g, saturated fat 7g, fibre 1g, salt 0.37 g

Latest comments and suggestions

• tweety

  24 April 2008

  tweety rated and commented on this recipe

  

  Very quick and easy to make. I used Pure sunflower spread instead of butter as my son is has dairy allergy (and no mascarpone). They tasted yummy!

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• Beth

  12 May 2008

  Beth rated and commented on this recipe

  

  This are really yum and easy to make.

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• Smuffy

  23 June 2008

  Smuffy rated and commented on this recipe

  

  These were easy to make and delicious though I had to cook them for a little less time than the recipe said since they were already done .

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• lesley

  10 June 2009

  lesley rated this recipe

  

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• inspiration

  25 July 2009

  inspiration rated and commented on this recipe

  

  making these again this weekend. My type of recipie, easy, looked impressive & tasted great. Added a bit more lemon curd in topping than suggested- for a little more zing. Hoping there was going to be a couple left for lunchboxes last time- but no such luck they all went straight away. Allow at least two per person, although I am sure if they are available anyone could eat more than 2 or these little beauties!

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Ingredients

FOR THE CAKES

• 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

FOR THE TOPPING

• 175g lite mascarpone
• 50g lemon curd
• 100g blueberries
• icing sugar , for dusting

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Difficulty and servings

Preparation and cooking times

Prep 30 mins

Cook 15 mins

Ingredients

FOR THE CAKES

• 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

FOR THE TOPPING

• 175g lite mascarpone
• 50g lemon curd
• 100g blueberries
• icing sugar , for dusting

Per serving

206 kcalories, protein 3g, carbohydrate 23g, fat 12 g, saturated fat 7g, fibre 1g, salt 0.37 g

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