Beautiful butterfly lemon curd cupcake

Butterfly Cakes

This cupcake beauty is from New Zealand's 4 Goodness Cake!, via Flickr, where she writes:

Little sponge cupcakes filled with the most delicious lemon curd, whipped cream & topped with 'butterfly wings' and a dollop of jam.

Ina Garten Lemon Curd (Food Network)

3 lemons
1 1/2 cups sugar
1/4 pound unsalted butter, room temperature
4 extra-large eggs
1/2 cup lemon juice (3 to 4 lemons)
1/8 teaspoon kosher salt

Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.


These look incredibly tasty! Everything from this lady is superb, I encourage EVERYONE to check out her AWESOME work.
Lois said…
In my dad's bakery in Il., these were called ANGEL WINGS. Of coarse this was in the 40's, when I worked there for 11 years.
To verify the name, i asked my sister and she said true, but decided that political correctness messes up a lot of things. These were a big hit , the only difference being that they didn;t have whipped cream.powd sugar dust was used. Thanks for the memory!
Lois Novelli