Individual Choc Muffins
1 hr 5 min.
- For the cupcakes
- 1 cup
self-rising flour (sifted)
- ¼ cup
cocoa powder (sifted)
- ⅔ cup
- ⅔ cup
large eggs (sifted)
- 2 tablespoons
- ½ teaspoon
Pre-heat the oven to 180°C | 350F | gas 4. Line a 12-bun muffin or cupcake tin with muffin cases.
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.
Spoon into the prepared muffin cases and bake for 20-25 minutes until risen and springy to the touch.
Remove from the oven and cool the cupcakes on a wire rack.
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.
Combine 55 g sugar and 110ml of water in two saucepans and bring to a simmer, stirring gently to dissolve the sugar.
Simmer for 4-5 minutes, then add the boiled zest to each saucepan respectively and simmer for a further 5 minutes.
Strain the candied zests and arrange spaced out on an upside down flour sifter to dry.
Once dry, garnish the cupcakes with the candied zest and serve on plates.