Lemon Curd Butterfly Cakes (Almond Flour)

Lemon Curd Butterfly Cakes (Almond Flour)

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)

METHOD

1.       Preheat the oven to 180C/350F degrees.

2.       Mix the almond flour, baking soda and salt together.

3.       In another bowl mix the butter, water, eggs, erythritol and vanilla essence.

4.       Combine the wet and dry ingredients together, and stir well.

5.       Pour the mixture into cupcake cases  in a muffin/cupcake tin.

6.       Bake for 20 to 23 minutes until firm.

7.       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.

8.       Fill the holes in the cupcakes with the lemon curd.

9.       Place the two cut circle halves on top of the cupcake, with the longside next to each other…making the “butterfly” wings.

10.   Eat and enjoy!

source    https://bakerbynature.com

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