My beloved Nana, Kathleen, was the wonderful woman who taught me to bake. This story is not unusual! My very first memories of Nana are of baking Butterfly Cakes, standing on a chair, under her expert guidance. This recipe is in her memory and to raise money for Alzheimer’s Society in her name.
I love this combination of lemon and rosemary – it all feels very Italian to me! Each bite is a little taste of sunshine with the added symbolism of rosemary for remembrance, this is the perfect treat to serve for Alzheimer’s Society’s Cupcake Day.
You will need a 12x cavity deep muffin tin,
lined with muffin cases
170°C Oven Pre-heated
For the Lemon Butterfly Cakes:
170g unsalted butter
170g caster sugar
3 large free range eggs
zest and juice of 1 or 2 large unwaxed lemons
170g self-raising flour
½ tsp baking powder
½ tsp vanilla extract
For the Rosemary Cream:
125g unsalted butter (softened)
200g icing sugar
1 tbsp full-fat cream cheese
1 tsp vanilla extract
1-2 tsp finely chopped rosemary sprigs
- Cream the butter and the sugar until almost white
- Crack the eggs into a jug and slowly incorporate into the butter and sugar, mixing all the time and adding a teaspoon of flour if the mix begins to curdle.
- Add the zest and juice of one large lemon. If your lemon does not give up much zest (sometimes they can be a little scant) add the zest of a second lemon too.
- Gently fold in the remaining flour and baking powder.
- Spoon the mixture into a lined cupcake tin and bake for 15-20 minutes until risen and springy to the touch. Leave to cool in their tins for 5 minutes before transferring to a wire rack to cool completely.
- Use the top of your cupcake case as a guide and, with a sharp knife, slice off the top peak of the cake. Cut this top part in half to create your butterfly wings and set aside.
- To make your Rosemary Cream, beat the butter until soft (best done in a free-standing mixer) and add the icing sugar. Loosen this with a tablespoon of cream cheese and a teaspoon of the best vanilla extract that you can afford. Whip the mixture until light, adding the chopped rosemary at the last minute.
- Pipe or dollop a little rosemary cream on the top of your cupcake, immediately sticking the two cut pieces (or ‘butterfly wings’) into the cream.