This easy recipe comes from Mary Berry’s Baking Bible and requires very little effort beyond measuring and mixing. Lemon is a great addition to the ingredients but you could also use orange zest or substitute 25g of the flour with cocoa powder and top with chocolate frosting.
I ended up with a lot of leftover frosting when using the quantities of butter and sugar specified by Mary Berry, so I have decreased the amount in the ingredients listed.
- Preheat the oven to 180°c.
- Combine the eggs, butter, flour, baking powder, sugar and lemon zest. Whisk well.
- Distribute the mixture into twelve cake cases and place in a muffin tin.
- Bake for 15-20 minutes until the cupcakes have risen and are golden brown, then remove from the oven and leave to cool.
- Mix the butter, icing sugar and lemon juice to make the frosting.
- Once the cakes are completely cool, take a sharp knife and slice the top off each cake to obtain a round disk, which will be used for the butterfly wings. If your cakes haven't risen particularly well, you'll need to gouge a disk out of the top but don't worry, the frosting will conceal the hole.
- Spoon or pipe a small amount of frosting onto the top of each cake.
- Cut the disk you removed from the top of the cake earlier in half and place on top of the frosting before dusting with icing sugar.
- Store in an airtight tin.