Sarah made chocolate and cream versions of these for a ladies’ afternoon tea we had at our old deco apartment on Princess Park. All of us on pillows on the lounge room floor, taking advantage of Sarah’s teacup collection, eating cake and talking projects and plans. I love seeing the Country Womens’ Association buildings in rural towns. Wondering about the gossip, and the recipes swapped. Our afternoon tea was no CWA, but there were cakes (scones even) and it was just the ladies.
Sarah made me these butterfly cakes with lemon curd. They’re the sweetest little things. Light and pretty. We need to have another ladies’ afternoon tea. A get together for all the creative, wonderful women we know, for them to get to know one another too. Let’s.
Lemon Curd (Stephanie Alexander, The Cooks Companion)
4 egg yolks
2/3 cup caster sugar
60g unsalted butter
2tsp grated lemon zest
100 ml lemon juice
Whisk egg yolks and sugar until well combined but not frothy. Tip into a heavy-based non-reactive saucepan, add butter, zest and juice. Stirring constantly with a wooden spoon, bring to simmering point over a medium-high heat (around 5mins). As soon as bubbles appear, remove from heat, still stirring. Allow to cool.
180g unsalted butter, softened
200g caster sugar
1tsp vanilla extract
3 large free-range eggs
200g self-raising flour
icing sugar to dust.
Pre-heat oven to 180C degrees. Line a muffin/cupcake tray with your patty pans. This mix should make just over a dozen medium sized cupcakes.
Cream butter and sugar until very light and fluffy, a electric beater is kind of essential for this recipe. Don’t be impatient, let it get all white and light before you continue the recipe. Add the vanilla and the eggs, one at a time. After each egg place a spoonful of flour in. Fold in the rest of the flour in, followed by the cornflour. When all is combined, add the milk until the consistency is not too runny but smooth.
Spoon the batter into pans about half to three quarters full. Bake for 25mins until cooked through- when a cake tester comes out clean. Set aside for 5 minutes in tin. Remove cup cakes from pan onto wire rack. Set aside to cool.
When ready to serve, use a sharp knife to cut out the tops of the cupcakes. Cut into the top, the knife vertical to the cupcake, and cut out a small dent in a circle shape. There should be a dimple in your cupcake and you should have a little cone of cupcake left over.
Fill the dimple with curd, cut your cone shaped bit of cupcake in half and place on the curd in a wing-like arrangement (see picture).
Dust lightly with icing sugar and serve.