Briose fluturi

LEMON CURD BUTTERFLY BUNS

Prep time:
20 min, plus cooling
Cook time:
15 min
Serves:
Makes 12
INGREDIENTS:
For the buns
· 175 g butter
· 175 g caster sugar
· 1 tsp vanilla essence
· 4 eggs
· 1 tsp baking powder
· 175 g plain flour
To fill the cakes
· 250 ml double cream, whipped
· 100 ml lemon curd
· icing sugar, for dusting

 METHOD:
· 1. For the buns : preheat the oven to 180C/160C /gas 4. Cream the butter and sugar together until light and fluffy, add the vanilla essence and slowly add the eggs, two at a time.
2. Combine the baking powder with the flour and gently fold into the mixture.
3. Divide into a 12 cup muffin tin lined with paper cases. Bake for 15 minutes until well risen and golden brown, then leave to cool.
4. Cut the tops off the cakes and cut the tops in half to make the butterfly wings.
5. To fill the cakes : fold the cream and lemon curd together until slightly marbled and pipe onto the top of the cakes. Place the cake wings on top and dust with icing sugar.