St Clements butterfly cakes

Preparation

Melt the butter. Zest the oranges. Whip the double cream. Juice half, zest the whole of the oranges.

Method

1. 1 Heat oven to 170C. Line a 12 hole cupcake tin with cases.
2. 2 Put the cake ingredients into a large bowl and beat well for 2 minutes, or use a food processor until the mixture is well-combined and smooth.
3. 3 Spoon the cake mixture evenly between the muffin cases.
4. 4 Place in the oven and bake for 10-15 mins, or until the cakes are golden and a skewer inserted in the middle comes out clean.
5. 5 Leave to cool in the tin for 5 mins, then lift the paper cases out of the tin to finish cooling on a wire rack.
6. 6 While the cakes are cooling, prepare the icing.
7. 7 Combine the orange zest, juice and whipped cream, and place in a piping bag.
8. 8 Place the lemon curd in a separate piping bag.
9. 9 Once the cakes are cooled, use a serrated knife to cut a disc from the top of each cake, then cut the discs in half.
10. 10 Ice the tops of the cakes; using the piping bags, pipe small, alternating dollops of the orange cream and lemon curd in a circle around the edge of the cupcake tops.
11. 11 Then fill in the centre of each circle with a dollop of lemon curd.
12. 12 Place your disk halves, round side down, in the centre of the lemon curd to form a butterfly shape.
13. 13 Top with a dusting of icing sugar, and serve.