Lemon Cupcakes
By: Yelena Strokin
Published: Saturday, August 27, 2011 - 8:37pm

Ingredients




» 1/2 cup unsalted butter, chilled and chopped
» 1 cup superfine sugar
» 2 tsp. finely grated lemon zest
» 3 eggs
» 1/2 cup milk
» 1 1/2 cups self-rising flour, sifted

Preparation

1 Preheat the oven to 350 F. Line 36 mini muffin cups with paper liners. 2 Place the butter, sugar, and lemon zest in a saucepan and stir over low heat until the sugar has dissolved. Transfer to a large bowl. Add the eggs, milk and and flour and beat with electric beaters until just combined. 3 Divide the mixture evenly among the paper liners. Bake for 15 minutes, or until a skewer comes out of clean when inserted into the cake. Transfer onto a wire rack to cool. 4 Decorate each cake with some strips of zest and meringue.