- 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
Preheat the oven to 350 F. Line 36 mini muffin cups with paper liners.
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.
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.
Decorate each cupcake with some strips of zest and meringue.