| Cook Time | 15 minutes |
| Servings | serves |
Ingredients
- 1 3/4 cup Self Raising Flour
- 3/4 cup Caster Sugar
- 125 grams Butter softened
- 1/2 cup Buttermilk
- 2 Eggs lightly beaten
- 1 teaspoon Vanilla Extract
- 1 cup Lemon Curd
- 300 ml Thickened Cream lightly whipped
- Icing Sugar sifted, for dusting
Ingredients
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Instructions
- Preheat oven to 200c. Line a 12 hole, 1/2 cup, muffin tin with patty pans. Put flour, sugar, butter, buttermilk, egg and vanilla in the small bowl on an electric mixer and beat for 3-4 minutes or until creamy and thick, don't over beat.
- Spoon mixture evenly onto patty pans. Bake for 12-15 minutes or until cakes spring back when lightly touched. Remove from oven and stand on a wire rack to cool.
- Cut out a circle from each cake top using a small sharp knife; cut circle in half to make the wings. Spoon lemon curd and cream into each hole, arrange wings on top and dust with icing sugar.
- To make Lemon Curd: Put juice, sugar and cornflour in a medium, heavy-based pan and stir until combined. Stir in butter, milk and egg. Put pan over a low heat and cook, stirring continuously, for 4-5 minutes or until thick.
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