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Lemon Curd Fairy Cakes

Lemon Curd Fairy Cakes

Ingredients

Ingredients

Cakes

  • 150g butter, softened
  • 150g caster sugar
  • 1 lemon zest
  • 150g self raising flour
  • 2 large free-range eggs

Buttercream

  • 125g softened butter
  • 250g sifted icing sugar
  • 1 lemon juice

Topping

  • 12 tbsp Bonne Maman Lemon Curd
  • 12 Primroses (edible flowers)

Method

Method

  1. Cakes:
    Pre-heat oven to 180C/160C Fan/350F/Gas mark 4. Line a 12 hole patty pan with 12 paper cases.

  2. Put all the cake ingredients into a mixing bowl and beat with a hand-held electric mixer. Beat until light and fluffy.

  3. Spoon the cake mixture into the prepared paper cases and bake for 15 to 20 minutes, until the tops springs back when pressed lightly, and the cakes are golden brown.

  4. Remove from the oven and allow to cool before decorating.

  5. Buttercream:
    Meanwhile make the buttercream icing; beat all the ingredients together until it is blended, and you have a soft spreadable consistency.

  6. Decorating:
    Spread the buttercream over the Fairy Cakes, and the add the Bonne Maman lemon curd. Decorate with the primroses or any other edible flowers.

Cooks tips

Cooks tips

    Good to know

      Recipe by

      Karen Burns-Booth
      @lavenderandlovage

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