- 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 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.