"Pat-a-cake, pat-a-cake"

Mum had Chemo on Thursday afternoon, so today I was at home chillin' with my Mama. This afternoon when we ventured out to the pharmacy, I popped into Pak'n'Save also. I picked up Butter & Margarine. This combination can only mean one thing in my house. Cupcakes.

Today I chose a simple recipe called 'Lemon Butterfly Cakes', from the book Cupcakes by Susanna Tee. I don't get the whole Butterfly cake thing. I find that most cupcake recipes are too light and fluffy, to pull this technique off, without crumbing the frosting. So I never Butterfly my cupcakes. Ever. I just frost them.



Here is the recipe I used, with my own adaptations.



Add to a large mixing bowl:

• Sift 1 1/8 Cups of Self-Raising Flour & 1/2 tsp baking powder


• 1/2 Cup of Margarine (I used Meadowlee)


• 1/2 cup Sugar


• 2 lightly beaten Eggs


• Rind of 1 Meyer Lemon, grated


• 2 TBSP Standard Milk

Beat ingredients together, with an electric Beater, until smooth.



Spoon into 12 cupcake papers, and bake for 12 - 15 minutes at 190°C, until lightly golden.

Cool slightly in tin, then turn out. Continue to cool on a wire rack. These are so light - it won't take long.



To make the Frosting place in to a medium sized bowl, 3/8 Cup of softened standard Butter, beat until light and fluffy. Gradually add 1 1/2 Cup of Icing Sugar. Add 2 TBSP of fresh Lemon Juice. Beat until smooth. Once Cupcakes are cold, smother with frosting, or Pipe Frosting on to Cuppies.



These cakes are super light and delicate. Their flavour has subtle lemon notes, and buttery goodness. The frosting can only be described as sweet'n'sour. The Buttercream is sweet, but the lemon gives it an awesome tang. Frost using amounts A or B according to your own preference. I think A is just right for my tastes, but B looks prettier.

The finished product A):

The finished product B):