5 eggs
200 grams of sugar
200 grams of flour
7 grams of baking powder
1 tablespoon vanilla sugar 180 grams of butter
1 lemon
125 grams of fondant chocolate for the filling


30 milliliters of liquid cream

1. Melt the chocolate Chop the chocolate and melt it in a casserole, in a bain-marie, together with the liquid cream. Stir continuously with a spatula until the chocolate is completely melted and allow to warm to room temperature.

2. Grate the lemon peel Cut the butter into cubes, arrange them in a bowl and leave to soften at room temperature. carefully wash the lemon under the running tap, dry it with a clean cloth and finely grate the skin with a small hole grater. Preheat the oven to 185 °C.

3. Cream butter and sugar Using a whisk, beat the softened butter with the sugar and vanilla sugar. Add the eggs, one at a time, and continue beating until you get a creamy, whitish mixture.

4. Add the flour Add the flour and yeast, dropping them through a sieve or fine-mesh strainer, and mix well. Lastly, add the lemon zest.

5. Fill the molds Fill 12 curled paper capsules with a tablespoon of dough and spread the melted chocolate on top. Finish filling the capsules with the dough until they fill 2/3 parts of their capacity and arrange them in a muffin tin. If you don’t have a mold, insert each capsule into another capsule. Thus, during cooking, the cupcake dough rises correctly and does not deform.

6. Bake the cupcakes Bake the muffins in the oven, at 185°C, for 18 minutes or until they start to turn golden. Then remove them and let them cool on a wire rack. If you wish, you can serve them sprinkled with icing sugar.

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