Individual Choc Muffins

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Individual choc muffins
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Difficulty:
easy
Difficulty
Preparation:
1 hr 5 min.
Preparation

Ingredients

for
12
For the cupcakes
1 cup
¼ cup
cocoa powder (sifted)
cup
cup
3
large eggs (sifted)
2 tablespoons
½ teaspoon
For the garnish
lemon zest (julienned)
Lime zest (julienned)
½ cup
cup

Preparation steps

1.
Pre-heat the oven to 180°C | 350F | gas 4. Line a 12-bun muffin or cupcake tin with muffin cases.
2.
In a large mixing bowl, beat together the flour, sugar, butter, cocoa powder, eggs and baking powder until smooth with an electric hand-held whisk; roughly 2-3 minutes.
3.
Spoon into the prepared muffin cases and bake for 20-25 minutes until risen and springy to the touch.
4.
Remove from the oven and cool the cupcakes on a wire rack.
5.
Meanwhile, prepare the garnish by boiling the two zests three times, each in separate saucepans, using fresh water each time in order to remove any bitterness. Strain the zests and reserve to one side.
6.
Combine 55 g sugar and 110ml of water in two saucepans and bring to a simmer, stirring gently to dissolve the sugar.
7.
Simmer for 4-5 minutes, then add the boiled zest to each saucepan respectively and simmer for a further 5 minutes.
8.
Strain the candied zests and arrange spaced out on an upside down flour sifter to dry.
9.
Once dry, garnish the cupcakes with the candied zest and serve on plates.