Lemon Butterfly Cupcakes - cooking recipe

Ingredients

3 None eggs
3/4 cup granulated sugar
3/4 cup self-rising flour
2 tbsp butter, melted, mixed with 4 tsp boiling water
3/4 cup heavy cream, whipped
1/2 cup lemon curd
None None powdered sugar, to dust

Preparation

Preheat oven to 400\u00b0F. Line a 12-cup muffin pan with paper liners. Whisk eggs and sugar until thick and creamy. Sift flour twice onto a large piece of parchment paper. Add to egg mixture and fold until just combined. Add butter and gently fold until just combined. Transfer to paper liners and bake for 12 mins, or until tops spring back when lightly touched. Place on a wire rack to cool completely.
Using a small, sharp knife, cut a circular cone shape, about 1 inch diameter at top, from the center of each cupcake. Cut off cone tip, leaving just a small circle. Fill cupcakes with whipped cream and lemon curd. Top with circles. Serve dusted with powdered sugar.