Orange butterfly cakes Archive
These little fairy cakes are filled with orange curd and topped with icing, and are even nicer than cupcakes. Equipment and preparation: you will need a bun tin lined with 12 fairy cake cases.
Ingredients
- 100g/3½oz baking spread
- 100g/3½oz caster sugar
- 2 large free-range eggs
- 100g/3½oz self-raising flour
- 1 level tsp baking powder
- 1 orange, grated zest only
- 3 tbsp orange curd
- 50g/1¾oz soft butter
- 100g/3½oz sifted icing sugar
- icing sugar, to dust
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