If you, like my mum, don’t like to crunch into a big, black cardamom seed in your cake, you might prefer this recipe to the lemon and cardamom fairy cakes. This cardamom-infused, zesty version is a step-up from my normal fairy cakes.
Firstly, zest a lime, and put the zest to one side. Now, put the juice of a very juicy lime into a cup with the crushed seeds from seven cardamom pods. Leave to sit and infuse for at least 15 minutes.
Now, use a electric beater to mix together 2 large eggs (which will probably weigh about 120g) with the same weight of self-raising flour, golden caster sugar and softened butter plus a teaspoon of baking powder, the lime zest and a scant tablespoon of yoghurt. Through a tea-strainer, pour in the lime juice and cardamom and mix again until it’s like mousse. Divide into 12 cupcake cases.
Bake at 180 degrees for 10 – 20 minutes until nicely golden, then leave to cool.
Now use the food processor to whizz together 100g soft butter,the juice of another lime and 250g icing sugar.
Use a very sharp knife to cut out a circle of sponge. Pop a tiny tip of a teaspoonful of good lemon or lime curd into the bottom of the hole, top with a small spoonful of icing, then halve your circles into butterfly wings, decorate with strawberry slices and sprinkle with icing sugar.