Lemon Curd Fairy Cakes

Courtesy of my housemate, Amelia, who made them, and Oliver Peyton who provided the recipe in his lovely book:

All in all a delightful little spring cake, the perfect mascot for my anti-cupcake campaign. Deliciously light and fluffy, a little like my intellect at this present time.

Lemon Curd Fairy Cakes (makes 12)

1 jar good lemon curd (or you can always make your own…)

100g softened butter

125g caster sugar

150g self-raising flour

2 eggs

zest 1 lemon

2Tablespoons lemon juice

2 tablespoons natural yoghurt

Preheat oven to 170. Line muffin tin with cases. Cream butter and sugar, add in eggs gradually. Sift flour, fold into mixture, then stir in gently the lemon zest, juice and yoghurt. Spoon equal amounts into cases (using an ice-cream scoop allows perfect results) then bake for 15 mins. Leave to cool. Cut a circle off the top of the cakes with a small sharp knife, then slice the circles in half. Fill the littles holes with a generous dollop of lemon curd, then put the “fairy” wings on top. Dust with icing sugar and enjoy!

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