Ovi kolačići su se tako brzo pojeli da ih jednostavno morate pripremiti i uživati gledajući kako samo nestaju sa tanjura.. :)
Ovi kolačići su se tako brzo pojeli da ih jednostavno morate pripremiti i uživati gledajući kako samo nestaju sa tanjura.. :)
Sastojci
Priprema
Omekšali margarin dobro izmiksajte i zatim mu dodajte šećer i mlijeko u koje ste umutili jaje. Miksajte dok vam se šećer ne otopi. Glatko i oštro brašno te prašak za pecivo skupa izmiješajte te zatim miksajući polako dodavajte brašno smjesi od margarina dok ga ne potrošite. Na kraju dodajte čokoladu za kuhanje koju ste na sitno narezali.
Kalupe za muffine namažite sa margarinom i posipajte brašno te u sredinu svakog kalupa dodajte 2 male žličice smjese. Stavite u hladnu pećnicu koju ste upalili na 190*C te pecite 20 minuta. Smjesa će se razliti po kalupu te će vam svi kolačići biti iste veličine. Smjese ima za 70 kolačića, a ja sam imala kalup za 12 muffina pa to ide sporije. Ali kada počnete peći drugu turu keksa pećnica će vam biti vruća pa prije nego što stavite u pećnicu morate smjesu razmazati po cijelom kalupu, a ne samo staviti na sredinu 2 žličice jer zbog vrućine pećnice smjesa se neće stići rastopiti i sama razmazati po cijelom kalupu. I oni će se tada kraće peći, oko 15 minuta. Kada ćete ih vaditi pečene van, oni će biti još jako mekani, ali u roku od 10 minuta oni će se odmah stvrdnuti, ali ih je najbolje ostaviti po noći da se ohlade i stvrdnu.
Kada potrošite pola smjese, možete dodati 2-3 žlice kakaa pa ćete dobiti smeđe kolačiće.
Dobar tek! :)
- 100g butter, softened
- 100g caster sugar
- 1 vanilla pod, seeds scraped out using a sharp knife
- 2 eggs
- 100g self-raising flour
- Zest of 1 lemon
- 3 tbsp candied lemon zest (optional – available from specialist delicatessens and cake decorating shops)
- 175g golden caster sugar
- Juice of 2 lemons
- 2 eggs
- 110g unsalted butter, cut into cubes
- 2 egg whites
- 50ml water
- 100g caster sugar
- Zest of 1 lemon
- Icing sugar, to dust
Method
- Preheat the oven to 180°C/gas mark 4 and line a cupcake tray with paper cases.
- For the lemon curd, place the sugar and lemon juice in a large bowl, add the eggs and butter and immediately start to whisk. Set the bowl over a pan of just simmering water, being careful the bowl does not touch the water. Continue to whisk until the mixture has thickened then remove from the heat and allow to cool and thicken. Measure out 75g for the cupakes and spoon the rest into a sterilised jar to store.
- For the cupcakes, cream the butter, sugar and vanilla seeds together in a large mixing bowl until pale, fluffy and well combined. Crack in the eggs, one at a time, and beat until both are fully incorporated into the mixture. Fold in the flour, fresh lemon zest and candied lemon zest gently.
- Place a couple of teaspoons of batter in the bottom of each case, add a teaspoonful of lemon curd then cover with a little more mixture.
- Bake the cupcakes in the oven for 15-20 minutes, or until pale golden-brown and spring back when pressed lightly in the centre.
- Meanwhile for the meringue topping, make a sugar syrup by dissolving the sugar in the water over a gentle heat. Whisk the egg whites in a clean bowl until soft peaks form and the mixture has doubled in volume. Gradually add the sugar syrup while you continue to whisk, being careful the syrup doesn’t touch the whisk directly. Keep whisking continuously, until the meringue mixture is thick and glossy and has cooled down – check by feeling the side of mixing bowl.
- Spoon the meringue into a piping bag and pipe some meringue on the top of each cake. Using a blowtorch, lightly brown the top of each cake to toast the meringue. Decorate with strips of lemon zest and a dusting of icing sugar
- Preheat the oven to 180°C/gas mark 4 and line a cupcake tray with paper cases.
- For the lemon curd, place the sugar and lemon juice in a large bowl, add the eggs and butter and immediately start to whisk. Set the bowl over a pan of just simmering water, being careful the bowl does not touch the water. Continue to whisk until the mixture has thickened then remove from the heat and allow to cool and thicken. Measure out 75g for the cupakes and spoon the rest into a sterilised jar to store.
- For the cupcakes, cream the butter, sugar and vanilla seeds together in a large mixing bowl until pale, fluffy and well combined. Crack in the eggs, one at a time, and beat until both are fully incorporated into the mixture. Fold in the flour, fresh lemon zest and candied lemon zest gently.
- Place a couple of teaspoons of batter in the bottom of each case, add a teaspoonful of lemon curd then cover with a little more mixture.
- Bake the cupcakes in the oven for 15-20 minutes, or until pale golden-brown and spring back when pressed lightly in the centre.
- Meanwhile for the meringue topping, make a sugar syrup by dissolving the sugar in the water over a gentle heat. Whisk the egg whites in a clean bowl until soft peaks form and the mixture has doubled in volume. Gradually add the sugar syrup while you continue to whisk, being careful the syrup doesn’t touch the whisk directly. Keep whisking continuously, until the meringue mixture is thick and glossy and has cooled down – check by feeling the side of mixing bowl.
- Spoon the meringue into a piping bag and pipe some meringue on the top of each cake. Using a blowtorch, lightly brown the top of each cake to toast the meringue. Decorate with strips of lemon zest and a dusting of icing sugar
- Preheat the oven to 180°C/gas mark 4 and line a cupcake tray with paper cases.
- For the lemon curd, place the sugar and lemon juice in a large bowl, add the eggs and butter and immediately start to whisk. Set the bowl over a pan of just simmering water, being careful the bowl does not touch the water. Continue to whisk until the mixture has thickened then remove from the heat and allow to cool and thicken. Measure out 75g for the cupakes and spoon the rest into a sterilised jar to store.
- For the cupcakes, cream the butter, sugar and vanilla seeds together in a large mixing bowl until pale, fluffy and well combined. Crack in the eggs, one at a time, and beat until both are fully incorporated into the mixture. Fold in the flour, fresh lemon zest and candied lemon zest gently.
- Place a couple of teaspoons of batter in the bottom of each case, add a teaspoonful of lemon curd then cover with a little more mixture.
- Bake the cupcakes in the oven for 15-20 minutes, or until pale golden-brown and spring back when pressed lightly in the centre.
- Meanwhile for the meringue topping, make a sugar syrup by dissolving the sugar in the water over a gentle heat. Whisk the egg whites in a clean bowl until soft peaks form and the mixture has doubled in volume. Gradually add the sugar syrup while you continue to whisk, being careful the syrup doesn’t touch the whisk directly. Keep whisking continuously, until the meringue mixture is thick and glossy and has cooled down – check by feeling the side of mixing bowl.
- Spoon the meringue into a piping bag and pipe some meringue on the top of each cake. Using a blowtorch, lightly brown the top of each cake to toast the meringue. Decorate with strips of lemon zest and a dusting of icing sugar
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