Lemon Butterfly Cakes

Cakes:

2 cups S.R. Flour.
3/4 cup Castor Sugar.
2 Eggs.
3/4 cup of Milk.
1/2 cup softened Butter.

2 teasps of Lemon zest.

Fillings:

Lemon curd.

Raspberry jam.

Marmalade.

To finish:

Icing sugar.
Lemon jelly sweets.

Small M & M's.

Method:

Cream the sugar and butter together, add eggs and mix again.
Now put in the milk and mix a little and then slowly,
a little at a time, add the flour. I used my hand held mixer.

Stir in the lemon zest with a spoon.
Place mix into cupcake cases and cook in the oven for
20-25 minutes at 170c

Allow to cool before doing next step.

With a sharp pointed knife, cut out a circle

but not too deep. Cut the circle in half to form

the wings.

Fill the hole with Lemon Butter or as I did, some

raspberry jam and some with marmalade.

Place the wings, and dust with icing sugar.

Now add your decorations.

Done. Enjoy.