Lemon Curd Fairy Cakes

Finish these little lemon cupcakes at the fete similar to a shower of sugary fairy dust.

The ingredient of Lemon Curd Fairy Cakes

• 200g butter at room temperature chopped
• 155g 3 4 cup caster sugar
• 1 tsp finely grated lemon rind
• 3 eggs at room temperature
• 225g 1 1 2 cups self raising flour
• 75g 1 2 cup plain flour
• 250ml 1 cup buttermilk
• 1 x 350g btl lemon curd
• icing sugar to dust

The Instruction of lemon curd fairy cakes

• preheat oven to 180u00b0c line fifteen 80ml 1 3 cup aptitude muffin pans when paper cases
• use an electric beater to prominence the butter sugar and lemon rind in a bowl for 10 12 minutes or until lackluster and creamy amass the eggs 1 at a time beating well after each addition
• sift the amassed flour into a bowl mount up half the flour and half the buttermilk to the egg mixture and work up until well combined increase be credited with the permanent flour and buttermilk and stir until capably skillfully combined
• divide the mix evenly accompanied by the lined pans and sleek slick the surfaces bake in oven for 18 20 minutes or until a skewer inserted into the centres comes out clean set aside in the pans for 10 minutes to cool slightly to the lead turning onto a wire rack to cool completely
• use a small prickly knife to cut a small cone shaped piece from the pinnacle of each cake neglect a 1cm wide border cut each piece of cake in half and reserve use a teaspoon to fill the cake cavities in the same way as the lemon curd pinnacle each cake taking into account bearing in mind 2 reserved cake pieces to make wings dust next icing sugar to serve

Nutritions of Lemon Curd Fairy Cakes

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