Cupcakes/ Gluten Free/ Low Carb/ Paleo/ Vegetarian

Lemon Curd Butterfly Cakes (Almond Flour)

I have been enjoying a big jar of home made lemon curd recently slathered over anything I could eat, so decided to add it to my favourite almond flour cupcake recipe.   I made them into butterfly cakes as the “wings” seemed to fit just right over the lemon curd filling and more importantly, I thought that they looked cute!  To me, butterfly cakes were something that takes me back to my childhood as we used to bake this on a Sunday afternoon.   This is a lovely fresh cupcake that is full of the zing of spring!

One thing that I am learning about not making “traditional” cake batters, is that the healthy alternative is just so much easier!  Not of that beating and creaming…just mix, cook and eat!   You still get a lovely fluffy moist cake too! Who needs that nasty flour…bah!

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Lemon Curd Butterfly Cakes (Almond Flour)

  • Servings: 2-3
  • Difficulty: easy
  • Print

INGREDIENTS

2 cups almond flour

2 tspn baking powder

1/4 tspn salt

1/2 cup butter, melted

4 eggs

1/4 cup water

1/4 cup erthyritol  (or sugar substitute of your choice…honey is nice, but not low carb)

1 tspn vanilla essence

1 cup lemon curd (or thereabouts…depends upon how big and deep you cut your holes out of your cupcakes)

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METHOD

    • Preheat the oven to 180C/350F degrees.
    • Mix the almond flour, baking soda and salt together.
    • In another bowl mix the butter, water, eggs, erythritol and vanilla essence.
    • Combine the wet and dry ingredients together, and stir well.
    • Pour the mixture into cupcake cases  in a muffin/cupcake tin.
    • Bake for 20 to 23 minutes until firm.
    • Allow to cool, then with a small knife, cut out circles from the cupcakes.   Turn the circles on their sides and trim down slightly, (so that they will fit better on the cupcake).   Cut in half.
    • Fill the holes in the cupcakes with the lemon curd.
    • Place the two cut circle halves on top of the cupcake, with the longside next to each other…making the “butterfly” wings.
    • Eat and enjoy!

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6 Comments

  • Reply
    Lemon Curd (Low Carb and Sugar Free) - Divalicious Recipes
    April 3, 2017 at 6:32 pm

    […]  Once you have made this, you can use it as a spread, smother in on cupcakes, use it as a cake filling or just enjoy it with some berries on the side with a dash of cream. […]

  • Reply
    Naomi
    October 30, 2016 at 4:54 am

    When you say half a cup of butter melted. Do you mean solid butter half a cup then melt or half a cup of melted butter. I’m hoping the latter

    • Reply
      Angela Coleby
      October 30, 2016 at 9:08 am

      I cut up solid butter in a half cup and melt it but measure the melted butter back in the half cup to make sure the measurement is correct. Sometimes I can be too zealous with my packing of the solid butter into the measuring cup.

  • Reply
    Libby
    March 3, 2013 at 2:28 pm

    Made lemon curd and butterfly cakes today. Absolutely delish and such a treat for me to have lemon curd as a diabetic.

  • Reply
    A Table in the Sun
    March 2, 2013 at 3:24 am

    I adore lemon curd. These would be such a nice weekend treat.

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