Lemon Butterfly Cakes

• 15/16 cup self raising flour
• 1/2 teaspoon baking powder
• 8 tablespoons soft margarine
• 1 cup caster sugar superfine sugar
• 2 eggs lightly beaten
• 1/2 lemon
• 2 tablespoons milk
• icing sugar for dusting
• lemon filling
• 6 tablespoons butter softened
• 1 7/16 cups icing sugar superfine sugar
• 1 tablespoon lemon juice

1. Put 12 paper baking cases in a muffin pan.
2. Sift the flour and baking powder into a large bowl. Add the margarine, sugar, eggs, lemon rind and milk and, using an electric hand whisk, beat together until smooth. Spoon the mixture into the paper cases.
3. Bake the cupcakes in a preheated oven, 190u0b0C / 375u0b0F, for 15-20 minutes or until well risen and golden brown. Transfer to a wire rack to cool.
4. To make the filling, put the butter in a bowl and beat until fluffy. Sift the icing sugar, add the lemon juice and beat together until smooth and creamy.
5. When the cupcakes are cold, use a serrated knife to cut a circle from the top of each cupcake and then cut each circle in half. Spread or pipe a little of the buttercream filling into the centre of each cupcake, then press the 2 semicircular halves into it at an angle, to resemble butterfly wings. Dust with a little sifted icing sugar before serving.

flour, baking powder, margarine, caster sugar, eggs, lemon, milk, icing sugar, lemon filling, butter, sugar, lemon juice

Taken from www.yummly.com/recipe/Lemon-Butterfly-Cakes-1057568 (may not work)