Sweet, elegant and very tempting, these little cakes are making the most of this season’s rhubarb. They are great for kids to help out with too.
MAKES 12
- 100g (3½oz) butter
- 100g (3½oz) caster sugar
- 2 large free-range eggs
- 100g (3½oz) self-raising flour
- 1 level tsp baking powder
FOR THE JAM
- 180g (6¼oz) rhubarb, chopped
- 60g (2oz) sugar
- ½ lemon, juice and zest of
FOR THE FILLING:
- 200ml (6¾fl oz) whipping cream
- 1 tbsp icing sugar
METHOD
1. Heat the oven to 180C/fan 160C/gas 4. Line a cupcake tray with 12 paper cases.
2. Beat the butter and caster sugar together until light. Then add the egg, followed by the flour.
3. Beat well for 2-3 minutes, or until the mixture is well blended and smooth.
4. Fill each paper case with about a tablespoon of mixture.
5. Bake in the preheated oven for about 15-20 minutes, or until the cakes are well risen and golden.
6. Let the cakes cool completely on a wire rack.
7. Meanwhile, make the jam. In a saucepan, combine the rhubarb, lemon juice and zest and bring to a boil. Reduce heat to low, and simmer for 10 minutes. If there is a lot of liquid, cook a bit longer over low heat.
8. Next, add the sugar and cook for a further 10-15 minutes. Leave to cool.
9. Once the jam is cool, whisk the whipping cream and icing sugar together, then spoon in 2 tablespoons of jam and mix in. Place the cream mixture into a piping bag. Set aside.
10. When the cakes are cool, cut a disc from the top of each cake leaving a little gap around the edge and cut this slice in half to create a butterfly.
11. Spoon a teaspoonful of rhubarb jam into the dip of each cake. Then pipe a swirl of the cream filling on top of the rhubarb jam and place the half slices of cake on top to resemble the butterfly wings.
12. Dust the cakes with icing sugar and serve.