Blueberry Butterfly Cup Cakes
- BAKE: 25
- SERVES: 12
Place the cake mix, lemon zest, water, and oil into a bowl and mix to a smooth batter, beating for 1-2 minutes.
Add the blueberries and mix until evenly dispersed.
Line a standard 12 hole muffin tray tin with muffins cases.
Divide the mixture between 12 muffin cases.
Bake in a preheated oven 180°C (360°F, Gas Mark 5) for 20-25 minutes until golden in colour and firm to the touch.
Allow to cool completely before decorating.
Mix the lemon curd with the mascarpone cheese until well mixed.
Cut out a circle from the middle of each cupcake.
Place a teaspoon of the topping in the middle of the cake.
Split the circle in half and place on top of the topping like butterfly wings.
Place 2-3 blueberries between the butterfly wings as per illustration.
Dust with icing sugar.
“I have just been out and brought every one of your cake mixtures, I always buy your cake and bread mixtures and I have always been very pleased with them. Carry on the good work. Regards, ”Elaine Eggleton
These easily made butterfly cakes are deliciously different with mascapone & lemon curd instead of butter icing. The blueberries add texture and flavour to this appealing appetiser. Deb the Bread