1tbspfull fat milkor more, to reach desired consistency
Instructions
to make the orange curd
Place 2 inches of boiling water into a medium sized saucepan and bring to a low simmer.
Put the orange juice, sugar and butter in a heat proof bowl and suspend over the simmering water. Stir until melted.
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.
Strain to remove any bits of cooked egg white, and pour into a sterilized bottle.
to make the butterfly cakes
Preheat oven to 200 C. Line a muffin tin with 10-12 cupcake cases, depending on their size.
Cream the butter and sugar together until light and fluffy.
Beat in the eggs and vanilla, and sift over the flour.
Combine well, adding 1-2 tbsp of orange juice to reach a soft, dropping consistency.
Spoon the batter into the prepared baking cases and bake for 15-20 minutes, until golden and springy on top.
Leave to cool before carefully slicing the tops of the cakes off. Cut each top in half to form the butterfly wings.
Using a small spoon, scoop about 1 tsp out of the centre of each cake (scoff these while assembling!).
To prepare the frosting, beat the icing sugar, butter, orange curd and enough milk together to form a pipable consistency.
Spoon 1 tsp of orange curd into the centre of each cake, and top with a swirl of orange butter cream frosting.
Push the two halves of the cupcake top into the frosting to form butterfly wings, and lightly dust with powdered sugar before serving.