These little mini coconut cups filled with delicious, tangy lemon curd are just so good and make a great mini dessert for any occasion. Quick to make, just a gently bit of handling is all that’s needed and you will have a pretty impressive dessert! They are gluten free which is a bonus and if you omit the whipped cream to decorate, they are also dairy free so you’re covering everyone!
Originally from the blog, Hidden Ponies, I’ve adapted the recipe slightly and feel it’s worked out really well. I did use mini sized tins to make them but the second batch were made in a slightly bigger sized tin which I found easier to manage with less breakage but the key here is to really grease your tins well – you have been warned so don’t curse me when some of them break on removal.
Butterfly Cakes bring you right back to your childhood, however this version is quite grown up as it’s filled with tangy lemon curd and they melt in the mouth!
This recipe is gluten free but you can substitute the flour for normal self raising flour if you prefer.
Using xanthan gum in gluten free baking helps your finished cake to bind together better.
This is a great, all in one bowl traybake which results in a very moist lemon cake with a surprise lemon curd middle. It’s topped with a layer of delicious lemon icing for a perfect finish. I topped mine with a cute purple/blue mix of sprinkles but they would look great topped with finely zested lemon peel or toasted almond flakes.
If you wanted them for a fancy afternoon tea, why not cut them into smaller squares and use a small edible flower on top for a perfect finish!