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St Clements butterfly cakes

  • 4.5 Star
  • Timer Prep 20 min
    Cook 15 min
  • Chart 264.0 cal/
  • Chef hat Medium


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


  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.

2 Reviews

  • Neet

    Very easy to make and very tasty. Enjoyed by all!

  • Rachael

    Really tasty, although I recommend using normal buttercream icing with zest, as the icing in the recipe was too thin.

  • Average per serving
  • Calories 264.0kCal
  • Fat16.3g
  • Saturated9.9g
  • Salt0.29g
  • Carbohydrates27.9
  • Sugar19.7g
  • Protein2.8g
  • Fibre0.5g