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Gluten Free Lemon Butterfly Cakes filled with Tayberry Jam Recipe

Name: Gluten Free Lemon Butterfly Cakes filled with Tayberry Jam Recipe
Total time: 45 min
Yield: 12
Cuisine: British
Ingredients: 110g butter, softened at room temperature; 110g caster sugar; 2 free range eggs, lightly beaten; 110g gluten free self-raising flour; zest of 1 lemon; icing sugar for dusting; jar of tayberry jam OR if you cannot find tayberry, you could try; black cherry jam OR; strawberry jam

This is a recipe entered in our October 2014 Real Free-From Baking Competition, contributed by Mary Snelling.

Customer Rating:
5.0

(1 votes)

Posted by: Ann Smyth
On: 13/10/2014

Cuisine

British

Time

30 - 60 mins

Skill Level

Newbie

Serves

Courses etc.

Baking Sweet
Desserts
Recipes for kids

You will need

Ingredient	Add
110g butter, softened at room temperature	Available only in our Edinburgh shops	More products
110g caster sugar		More products
2 free range eggs, lightly beaten	Awaiting stock	More products
110g gluten free self-raising flour	Awaiting stock	More products
zest of 1 lemon		More products
icing sugar for dusting		More products
jar of tayberry jam OR if you cannot find tayberry, you could try
black cherry jam OR		More products
strawberry jam	Awaiting stock	More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases.
Cream the butter and sugar together in a bowl until pale.
Beat in the eggs a little at a time and stir in the lemon zest.
Fold in the flour using a large metal spoon until dropping consistency.
Spoon the mixture into the paper cases until they are half full.
Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean.
Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
Once completely cooled, cut a round hole in the top of each cupcake and fill with jam.
With the circular piece of cake, cut in half to form 2 wings, place in the jam upright.
Dust with icing sugar.