Ingredients for 12 servings

Cupcakes

1 organic lemon

1 cup (5.3oz/150g) Genauva extra dark chocolate

2 cups (7oz/190g) butter at room temperature

1/2 cup (4.4fl oz/125ml) whisky

1 cup (8.5oz/225g) sugar

1 package vanilla sugar

1 pinch of salt

5 eggs

2 cups (8.5oz/225g) self-rising sifted flour

 

Icing

1 cup (8.8fl oz/250ml) fresh cream

Yellow food color

Spring cupcakes with whisky

Spring cupcakes

Preparation

Cupcakes

  • Wash and dry the lemon, grate the zest and soak it in whisky for at least 2 hours
  • Remove the zest
  • Pre-heat the oven at 347°F (175°C)
  • Line a muffin pan with paper molds
  • Divide the eggs and beat the egg white until stiff
  • Melt the butter and chocolate in a double sauce pan (“au bain marie”) and let cool
  • Beat the egg yolks with sugar and salt until fluffy
  • Add the sifted flour, melted butter and whisky
  • Fold the egg white into the batter
  • Spoon the batter into the paper cups
  • Bake about 25 minutes
  • Cool down for 10 minutes in the tin
  • Transfer to a wire rack to cool completely

Icing

  • Mix fresh cream and food color together until stiff
  • Spoon into a piping bag with nozzle nr 9-10
  • Pipe beautiful swirls on the cupcake

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