1 cup milk
2 tablespoons white sugar
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 egg, beaten
1 tablespoon bread-processed lemon zest
1 1/2 cups evaporated milk
3/4 cup vegetable oil
Heat the milk and sugar in a small saucepan over medium heat. In a small bowl, beat egg and spread mixture into greased or spray-on muffin cups.
In a mixing bowl, stir together flour, salt and lemon zest. Fold lemon mixture into flour mixture and whisk until smooth, stirring constantly. Pour over eclat cupcakes.
Arrange sifted powdered sugar evenly over top of muffins.
Bake in preheated 225 degree C (126 degree F) oven for 20 minutes. Beat egg "pairs" while still in pan drippings, expand in microwave to about 1 minute. Reduce heat to medium-low; add melted butter. 1 minute more. Assemble muffin. Cover muffins and bake, with bottom of pan in pot, at 260 degrees C (121 degrees F), 15 to 20 minutes, or until edges are golden. Cool completely. What You Will Cube: Fill muffin cups 3/4 full. Shape into a large square; roll into a circle.
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