Individual Liqueur Cakes
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
10
- For the cupcakes
- 0.333 cup butter (melted)
- 1 egg (lightly beaten)
- ¾ cup plain Yogurt
- 1 unwaxed lemon (juice and finely grated zest)
- 1 ⅔ cups all-purpose flour
- 1 Tbsp Baking powder
- ⅔ cup sugar
- For the filling
- 6 Tbsps Dutch Advocaat (eggnog)
- To decorate
- 1 cup cream (35% fat)
- 1 Tbsp powdered sugar
- 10 Sugar flower
Preparation steps
1.
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Grease 10 holes of a muffin tin.
2.
Beat together the butter, egg, yoghurt, lemon juice and zest in a mixing bowl. Sift in the flour, baking powder and sugar.
3.
Spoon the mixture into the tins, almost to the top. Bake for 25 minutes until golden and risen. Cool in the tins for 5 minutes, then place on a wire rack to cool.
4.
Using in an apple corer or a small spoon, make a small hole in the centre of each cupcake, going about a third of the way through the cupcake. Spoon in the advocaat.
5.
Whisk the cream and icing sugar until thick and pipe on top of the cakes. Decorate with sugar flowers.
