Lemon Butterfly Cakes

1. In a bowl beat together the butter and Fruisana until light and fluffy.  Gradually beat in the eggs and fold in the flour. Stir in the rind and juice of the lemon and enough milk to make a soft mixture.

2. Spoon a large tablespoon of the mixture into each of the18 cake cases on a baking tray. 

3. Bake in a fan oven 170°C, electric oven 190°C or gas mark 5 for 15 - 20 minutes until well risen, golden and springy.  Allow to cool completely.

4. Cut a slice off the top of each cake and cut in half.  Fill the centre of each cake with a small amount of lemon curd and then place the half slices of the cake at an angle to look like wings.

175g butter, softened
115g Fruisana Fruit Sugar
3 eggs, beaten together
225g self raising flour, sieved
Rind & juice of 1 lemon
2tbsp milk
8tbsp lemon curd