Elizabeth's Kitchen Diary

Recipes, travel & adventure from the wild and remote Shetland Islands

Orange Curd Butterfly Fairy Cakes

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Freeganism: the practice of reclaiming and eating food that has been discarded. 

Orange Curd Butterfly Fairy Cakes

Regular readers might be aware of an appalling lack of recipe posts on my blog as of late.

This is for several reasons:

a) This past winter has been a long and dark one and I have found the poor light quality caused by low cloud cover (usually filled with rain whipped horizontally at the window by gale force winds) to be a deterrent from trying to take decent food photos. The fact that at mid-winter it’s pitch black come four pm doesn’t help either, and the studio lights I bought really cast a harsh unpleasant light. I need to rethink my kitchen lighting – LED overhead spotlights perhaps?

b) I’ve been on a diet. I began dieting in earnest in mid-December last year in a bid to lose the weight I’d gained after a serious foot crush injury two years ago. I have lost 23.5 lbs to date (go me!) – not much more left to go. I’m only now getting back into the swing of cake baking again now that I can have the occasional treat (accounted for, of course, in my Fitbit app, and earned, in advance, by taking extra steps!). Trust me, the giant plate of raw vegetables, grilled lean meat and pile of low fat cottage cheese I’ve been living off of was not worth blogging.

Orange Curd Butterfly Fairy Cakes

c) I’ve got a new part-time job in the village shop. They’d asked me to help out with two shifts a week for them awhile back, which I politely declined (it’s been over 8 years since I’ve worked for anyone else!), but when a friend of mine (on the shop committee) came by to my house and all but begged me to reconsider, I thought that it actually might be a good idea. Being a self-employed freelance writer/stay-at-home Mum means the only grown up person I saw in the day was the local postie (before hubby – also a postie – came home, that is). I was needing to get out more. The sociable side of me was needing seen to.  However, part time job (I ended up taking 2.5 shifts over 3 days in the week) means that my ‘working’ week for freelance writing and blogging has been cut in half.

I’m not complaining. I really do love working at the shop. It gets me offline and away from deadlines, and I get to socialise. I’m actually starting to learn the names of the people I’ve been sharing a village with after all these years. Plus, it gets my step count way up! On a delivery day I can easily clock up 7 miles, without any extra effort! Being in the same village with the local school means I can walk to work, so there are no fuel bills to account for, and if my children need me for any reason I am only a few minutes away. Plus I get paid! It’s rather nice being handed a wage packet again. 🙂

old oranges

While at work the other day I spied one of my colleagues clearing out the fruit section of the shop. A whole box of oranges were destined for the bin, as they were unsaleable (bruised and definitely past their best). I rescued them from their journey to the local rubbish heap with no idea of what I would do with them once I got home. A bit of freeganism, don’t you think? Those poor unloved oranges…

The idea for orange curd popped into my head. I’ve tried making both lemon and lime curds in the past, successfully, so I reckoned an orange curd would be quite nice. I found this recipe online, and tripled it as I had obtained 450 ml of fresh juice from all these lovely oranges. This filled three Kilner preserve jars with curd.

Now, what to do with all that orange curd?

Why, fill some butterfly fairy cakes!

Orange Curd Butterfly Fairy Cakes

Would you believe this was my first ever attempt at making butterfly fairy cakes? Why have I never done this before? Such a simple, yet effective, technique. Unfortunately, the kids weren’t particularly fond of the orange curd filling, but us adults certainly enjoyed them. In fact, I was found wandering the village streets late last night working off the calories I’d consumed having eaten two of these (they come in at around 290 kcal each!).

All in all, I was quite pleased with how the recipe turned out, although the orange curd didn’t set as well as I had hoped. This might have been due to tripling the batch. Still, the consistency of it worked well for the cakes.

Orange Curd Butterfly Fairy Cakes
Orange Curd Butterfly Fairy Cakes
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A delightful butterfly cake filled with orange curd and orange flavoured butter cream frosting.
Orange Curd Butterfly Fairy Cakes
Print Recipe
A delightful butterfly cake filled with orange curd and orange flavoured butter cream frosting.
Servings Prep Time Cook Time
10butterfly cakes 10minutes 15minutes
Servings Prep Time
10butterfly cakes 10minutes
Cook Time
15minutes
Ingredients
Servings: butterfly cakes
Units:
Ingredients
Servings: butterfly cakes
Units:
Instructions
to make the orange curd
  1. Place 2 inches of boiling water into a medium sized saucepan and bring to a low simmer.
  2. Put the orange juice, sugar and butter in a heat proof bowl and suspend over the simmering water. Stir until melted.
  3. Add the beaten eggs, and stir constantly with a wooden spoon for 20-25 minutes until the mixture is thickened and smooth. The mixture will coat the back of the spoon when it is ready, and a finger, drawn along the back, will leave a line.
  4. Strain to remove any bits of cooked egg white, and pour into a sterilized bottle.
to make the butterfly cakes
  1. Preheat oven to 200 C. Line a muffin tin with 10-12 cupcake cases, depending on their size.
  2. Cream the butter and sugar together until light and fluffy.
  3. Beat in the eggs and vanilla, and sift over the flour.
  4. Combine well, adding 1-2 tbsp of orange juice to reach a soft, dropping consistency.
  5. Spoon the batter into the prepared baking cases and bake for 15-20 minutes, until golden and springy on top.
  6. Leave to cool before carefully slicing the tops of the cakes off. Cut each top in half to form the butterfly wings.
  7. Using a small spoon, scoop about 1 tsp out of the centre of each cake (scoff these while assembling!).
  8. To prepare the frosting, beat the icing sugar, butter, orange curd and enough milk together to form a pipable consistency.
  9. Spoon 1 tsp of orange curd into the centre of each cake, and top with a swirl of orange butter cream frosting.
  10. Push the two halves of the cupcake top into the frosting to form butterfly wings, and lightly dust with powdered sugar before serving.

 

Elizabeth's Kitchen Diary
OTHER CITRUS CURD RECIPES YOU MIGHT LIKE
Mary Berry’s Angel Food Cake by It’s Not Easy Being Greedy
Mini Blood Orange Cakes by Tin and Thyme
Granny’s Quick Lemon Curd by Fab Food 4 All
Lemon Curd by Farmersgirl Kitchen

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Comments

  1. I will definitely be making these with Lydia, so fresh and Summery and her birthday is coming up so they would be amazing, this site is great love your recipes so professional!

    Reply

  2. I love butterfly cakes – am constantly telling myself I will make them and then get distracted.

    You sound as though your recipe blogging has slowed for all the right reasons. I can just imagine the village shop being something like the centre of a soap opera – and onya for making progress with your weight loss.
    Johanna GGG recently posted…Marzipan Easter egg cupcakesMy Profile

    Reply

  5. loved making these as a kid.they look yummy am going to try this recipe with my daughter next weekend

    Reply

  7. Butterfly cakes seem to have been forgotten about with the emergence of cupcakes, so it is lovely to see them back

    Reply

  9. I love butterfly cakes! I cant believe you have never made them before. I usually do plain buttercream or lemon ones – orange sounds yummy! xoxo

    Reply

  11. Well done you! Sounds like you’ve done really well with losing the extra pounds (unlike me!) and the job will be great too….. the ‘home’ time may cut but getting out is always a great leveller.
    I’ve always loved orange curd, especially used to fill cakes. Butterfly cakes take me way back to childhood (which I think was probably the last time I made them). These ones looks very cute and tasty (extra so for the home made rescue curd!) I’ve made some amazing rhubarb curd in the past too…… seems you can pretty much use any fruit!
    Kate – gluten free alchemist recently posted…St Clement’s Cakes – gluten free (with dairy free/fatless sponge)My Profile

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  13. Ah, so glad things are working out for you Elizabeth, you had a bit of a rough time of it last year. Well done for losing such a huge number of pounds, that sounds like a huge feat. and the job sounds good too – getting out of the house and meeting people is really important and something I need to get better at now I’m working from home.

    Your cakes look delightful, so pretty. Butterfly cakes have been on my list for a long time, but like you, I’ve not actually got around to it. Thanks for linking up my blood orange cakes.
    Choclette recently posted…Marmalade Runeberg Cakes for Mother’s DayMy Profile

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  17. I can totally relate (except maybe to the dark weather bit, we live in Phoenix 😉 but I’ve had my share of ups and downs w blogging wether it be from my own food injury and high blood pressure (no weight lifting) or my more than part time job at the hospital and finally 4 kids sucking any and all creative energy I had left right out of me 😉
    My youngest, a girl will adore these little cakes!! I think she won’t even notice the fact that they aren’t pink 😉
    saving and sharing everywhere 😉 oxox
    Gwen @simplyhealthyfamily recently posted…White Bean and Brown Rice Greek Falafel Pitas #RecipeRedux #sponsoredMy Profile

    Reply

    • It’s not easy, is it! Blogging can be incredibly difficult with children about too – yesterday I was trying to read the fine print in a contract with the six year old going, “Mum! Mum! I want I want I want, MUM I WANT!!” haha! I bet you have fantastic light in Phoenix – it’s a place I’d love to visit one day.
      Elizabeth recently posted…The Ultimate Super Mario Bros Birthday Party!My Profile

      Reply

  21. Thanks for a lovely blog post. Congrats on your dieting success, as someone who’s done it I know the sacrifices you have to make. Especially in the cold dark winter when you (or maybe it’s just me) only want to curl up in front of the telly with a huge dish of Mac and cheese. I’m surprised the kids didn’t love the orange curd. Oh well, you can always give it as a gift if you made too much. Your job sounds perfect and I hope you continue to love it. Yup, I really enjoyed this blog post. 🙂

    Reply

  28. Well done for sticking to your diet Elizabeth! These cakes are ever so pretty – not any people post about butterfly cake so it’s extra nice to see them. You’ve got me yearning for butterfyl cakes now! I’ve thought many a time about making an orange version but never got round to it. I need to sort that out!
    Laura recently posted…Mint Chocolate Chip Cookie Dough CupcakesMy Profile

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  3. […] & Elderflower Cupcakes – Fab Food 4 All Lemon Curd Cupcakes – Coriander Queen Orange Curd Butterfly Fairy Cakes – Elizabeth’s Kitchen Diary Blueberry Lemon Cheesecake Pancakes – Kitchen Sanctuary […]

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