1 Preheat oven to 180 deg C. Line a 12-cup muffin pan with cupcake liners.
2 In an electric mixer on low speed, use the whisk attachment to combine the cream, 1 cup of caster sugar and the eggs for about 30 seconds, until the sugar dissolves completely and the mixture is smooth.
3 Gradually add the flour and 2/3 of the lemon zest. Continue whisking on low speed for 1min until the batter is thick and smooth.
4 Pour the batter into the muffin pan and bake for 15-20min, until a skewer inserted into the cupcakes comes out clean. Remove from the oven and let the cupcakes cool in the muffin pan.
5 Mix the remaining 2/3 cup of sugar and lemon zest with the lemon juice to make the drizzle.
6 While the cakes are still warm, use a fork to prick small holes all over the surface. Pour the drizzle over each cupcake to form a crisp, sugary icing.
7 Let the cupcakes cool completely in the muffin pan before serving.
2 chocolate covered honeycomb bars, frozen for 10 min
1 Break 125g of the dark chocolate into small pieces (reserve 25g for grating). Melt the pieces in a bowl placed on a pot of boiling water (or a double boiler). Remove from heat and set aside.
2 Add the creme fraiche to the melted chocolate and whisk until combined.
3 Place the double cream and icing sugar in a bowl and whisk with an electric whisk until it forms soft peaks. Fold the chocolate mixture into this mixture, and add the Tia Maria or Kahlua. Stir to combine.