My latest foray into baking was cupcakes again,
chocolate chip butterfly cupcakes to be precise.
Now these little cuppycakes
have a lemon butter-cream filling.
Not your usual combination,
but it’s what I had in my cupboard
at the time of my spontaneous baking session.
And so what’s-in-my-cupboard became what’s-in-my-cupcake…
Here’s what I did:
Pre-heat oven to 180°C,
or an appropriate equivalent for your oven.
Cream 200g butter with 200g caster sugar.
Individually beat in 4 large eggs.
Gently fold in 200g self-raising flour,
100g milk chocolate chips,
3 squirts of lemon juice
and the grated zest of 1 lemon.
Spoon mixture into cupcake cases,
filling each to about two-thirds capacity.
Bake for about 20 minutes,
until the tops are golden and a tester knife comes out clean.
I made a lemon butter cream icing,
by creaming 150g butter with 160g icing sugar,
then mixing in about 6 squirts of lemon juice.
(Until it tasted nice and lemony…)
Allow cakes to cool and neatly scoop
a small cone out of the top of each cake.
Fill the hole with butter cream,
cut the removed cone in half
and use to create the butterfly wings.
You could probably dust them with icing sugar too,
if you wanted a little extra jazz.
It makes about 12 cupcakes.
Chocolatey, lemony, cute!