Lemon butterfly cakes

Small bites – muffins, cupcakes, biscuits and slices – have a very special appeal, perhaps because they have a delightfully self – indulgent, ‘just for me’ feel about them!

Pretty and gorgeous look of cupcakes push me up to bake them. Top of these can also be decorated in a number of ways.

This is a recipe of simple lemon cupcake, top of which resembles like a butterfly. Children love small bites, so they will be thrilled to find a treat in their school lunchbox. I am sharing this recipe specially for my friends who are adorable mom to their children.

Lemon butterfly cupcakes

Lemon butterfly cupcakes

Ingredients for 12 cupcakes :

  1. Self – raising flour – 115 gm.
  2. Baking powder – ½ teaspoon
  3. Soft butter/margarine – 8 tbspoon
  4. Caster sugar – 115 gm.
  5. Lightly beaten egg – 2
  6. Milk – 2 tbspoon
  7. Finely grated rind of ½ lemon

Lemon filling :

  1. Soften butter – 6 tbspoon
  2. Icing sugar/powdered sugar – 175 gm.
  3. Lemon juice – 1tbspoon

    Ingredients

    Ingredients

Procedure :

Put 12 paper baking cases in a muffin tin, or place 12 double – layer paper cases on a baking sheet.

Sift the flour and baking powder in a large bowl. Add the butter/margarine, sugar, eggs, lemon rind and milk and, using an electric hand whisk, beat together until smooth. Spoon the batter into the paper cases (1 tbspoon in each paper case).

batter in the paper cases before baking

batter in the paper cases before baking

Bake the cupcakes in a preheated oven, 180°C for 15 minutes, or until well risen and golden brown.

Cupcakes after baking

Cupcakes after baking

Transfer to a wire rack to cool. As my muffin tin can bake only 6 cupcakes at one go, I had to repeat the process with the remaining batter. Here are my 12 cupcakes. Try to distribute the batter evenly in the paper cases as you can see in the picture below that my batter is not distributed evenly. Also the tops do not come out exactly even after baking, however that doesn’t make any difference.

12 cupcakes

12 cupcakes

To make the filling, put the butter in a bowl and beat until fluffy. Shift the icing sugar, add the lemon juice and beat together until smooth and creamy. Make sure that sugar is completely homogenized with the butter.

When the cupcakes are cold, use a serrated knife to cut a circle from the top of each cupcake and then cut each circle in half. Spread or pipe a little of the buttercream filling into the centre of each cupcake, then press the two semicircular halves into it at an angle to resemble butterfly wings.

Decorating the cupcakes

Decorating the cupcakes

Now you are ready to serve the delicious and pretty lemon butterfly cupcakes. 🙂

Cupcakes are ready to be served

Cupcakes are ready to be served

Note :

  1. Since my oven is just a OTG oven which is much smaller than the modular ones, 180°C is the correct temperature for me. If you have a big one then set it at 190°C and bake for 15 – 20 minutes.
  2. Scrape off only the rind of the lemon. Do not remove the pith, otherwise it will be bitter.

New York Cheesecake with Strawberry sauce topping

“Cheesecake” is a mouth-watering dessert, perfect enough to impress a special one on a special occasion. It consists of two or more layers, mainly a crust at the bottom and a thick soft cheese layer over that. Cheesecakes can be broadly categorized into two basic types: baked and unbaked. Each comes in a variety of styles determined by region. Today I am giving you the recipe of baked New York cheesecake. It’s very simple to make. Hope you will like it.

New York Cheesecake

New York Cheesecake

Ingredients to serve 8 – 10 :

  1. Butter – 6 tbspoon
  2. Digestive biscuits/Graham crackers (crushed) – 200 gm.
  3. Cream Cheese – 400 gm. (Those who don’t get the cream cheese try this recipe with cottage cheese or “chena” and please let me know how was it )
  4. Soured cream – 450 ml.
  5. Large eggs – 2
  6. Caster sugar – 140 gm. (approx. ¾ cup)
  7. Vanilla extract – 1½ teaspoon
  8. Lemon zest – ½ teaspoon
  9. sunflower oil for brushing
  10. 20-cm/8-inch Springform pan

For Strawberry Sauce topping

  1. Frozen unsweetened strawberry – 250 gm.
  2. Caster sugar – 55 gm. (approx. ¼ cup)
  3. Cold water – 1 tbspoon
  4. unflavored gelatin powder – 1 teaspoon

Procedure :

Put the biscuits/Graham crackers in plastic bag and crush them with a rolling pin until they are fine in texture or you simply crush them in a food processor. You can also use the graham cracker crumbs available in the market.

Melt the butter in a pan over low heat. Stir in the crushed biscuits, then spread in a 20-cm/8-inch Springform pan or tin brushed with oil. Now bake it for 6 – 8 min. in a preheated oven at 165°C.

Now place the cream cheese, eggs, 100 gm (approx. ½ cup) of the sugar, ½ teaspoon of the vanilla extract and the lemon zest in a large bowl and mix well with a hand mixer or put them in a food processor and process until smooth. Pour this mixture over the biscuit base in the spingform pan and smooth the top. Place the pan on a baking sheet and bake in a preheated oven, 160°C/325°F, for 50 – 55 min. until set (but the center should be little wet). Remove from the oven and leave for 20 min. Leave the oven on.

Mix the soured cream with the remaining sugar and vanilla extract in a bowl. Spoon over the cheesecake in the springform pan. Return it to the oven for 10 minutes. Remove from the oven, take a spatula or knife and run it around the inside of the cheesecake (the reason is to do that the cheesecake dose shrink as it cools and if we didn’t do that we will get a lot of cracking). Now let it come to the room temperature. Cover the pan containing the cheesecake with a clean foil and refrigerate it for couple of hours.

To make the strawberry topping take the frozen strawberries, thaw them out completely and then blend them in a blender along with the sugar until nice and smooth and then pour in a saucepan. Now to activate the gelatin take one tbspoon of cold water in a small bowl and sprinkle 1 teaspoon of gelatin powder over it, leave it for 2 or 3 minutes until it becomes spongy. Now put the saucepan containing the strawberry sauce on stove over medium heat just to warm it (don’t boil). Then add the spongy gelatin into it and stir gently putting the gas in low to dissolve the gelatine. It will take like a minute or two. Skim off the foams forming on the top of the sauce and let it come to the room temperature.

Take out the cheesecake from the refrigerator and pour the strawberry sauce slowly over it keeping the cheesecake in the springform pan. Then again refrigerate it for about 3 – 4 hours covering with a fresh foil. For best result refrigerate it overnight. After that take out the cheesecake from the pan. You can leave the cheesecake in the bottom plate of the springform pan or you can place it in a serving plate. Now you can decorate it by placing a nice looking strawberry cut into slices (not all the way through) at the center of the cake. Cut a pie and serve the beautiful dessert.

New York Cheesecake