Zesty Muffins with Topping
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the cupcakes
- 2 cups self-rising flour
- ¾ cup caster sugar
- 2 unwaxed lemons (finely grated zest)
- 1 Tbsp Almond flour
- 3 eggs
- ⅜ cup Sour cream
- ¾ cup butter (melted and cooled)
- To decorate
- 5 ozs Dark chocolate (70% cocoa solids)
- 12 mini Meringue
- candied lemons
- powdered sugar
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Mix together the flour, sugar, lemon zest and almonds in a mixing bowl.
3.
Beat the eggs into the soured cream, then pour into the dry ingredients with the melted butter. Beat until smooth.
4.
Spoon into the paper cases and bake for about 20 minutes. Inserting a skewer or wooden cocktail stick into the centre - it should come out clean. Cool in the tin for 5 minutes then place on a wire rack to cool completely.
5.
Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water and drizzle over the meringues.
6.
the lemon slices and meringues on the cakes. Sift a little icing sugar over the top.
