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| Image 1: Lemon curd butterfly mini cupcakes |
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Being quite a scavenger of food and produce brought in by my colleagues' homes, I thought I should give back a bit of what I take. This week, I had taken a quite a number of lemons - either grown in their backyard, or they'd picked from their neighbour's backyard.
Most of the streets in this town have dusty alleyways between the backyard fences. They're wide enough for a car drive down, but the road isn't
sealed, so not ideal for walking either. What they're worth is probably unknown to everyone else apart from those who live there, or someone brave enough to take the shortcut home.
Overhanging many of the backyard fences lining the alleyways is a rich and vibrant selection of home grown goods. Citrus tree branches crawl over the fence, lending several oranges to passer-bys, and bushes squeezing through the cracks of splintered fences to reveal juicy berries and plump berries. Wouldn't it be nice to have a little food sharing community in metro areas too?
Recipe
Adapted from http://www.taste.com.au/recipes/5756/butterfly+cakes
Makes: 24 mini cupcakes or 12 regular cupcakes
Ingredients
175g self-raising flour, sifted
110g unsalted butter, softened
1/2 cup (110g) caster sugar
2 eggs
Grated rind of 1 lemon (more to added zing)
1 tbs milk
1/2 cup (125ml) lemon curd
Icing sugar, to dust (optional)
Method
- Preheat oven to 190°C.
- Place flour, butter, caster sugar, eggs, rind and milk in a bowl and beat with an electric beater until smooth.
- Whilst beating, place 12 paper patty cases in a patty pan and divide mixture between them.
Bake for 12 minutes or until golden, then cool. - Using a knife with a sharp tip, cut a small conical hole from the muffin top. This hole is where to put the lemon curd in. Ofwhat you take out of the cake, slice in half to form the two wings and set aside.
- Place a dollop of lemon curd in each hole and arrange two halves of muffin top in the curd like butterfly wings.
- Dust with icing sugar if desired
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