Individual Liqueur Cakes

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Individual Liqueur Cakes
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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 tablespoon Baking powder
cup sugar
For the filling
6 tablespoons Dutch Advocaat (eggnog)
To decorate
1 cup cream (35% fat)
1 tablespoon powdered sugar
10 Sugar flower
How healthy are the main ingredients?
eggYogurtlemonsugar

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.