Madeleines are buttery French sponge cakes, traditionally baked in scallop-shaped moulds. But cupcakes are all the rage. So why not combine the two..?

Nigel Brown's Madeleines cupcake style recipe

Method

Preheat the oven to 190 C / Gas mark 5. Grease and flour 24 Madeleine moulds. In a medium bowl beat eggs, vanilla and lemon zest with an electric mixer on high speed for 5 minutes. Gradually beat in the icing sugar. Beat for 5 to 7 minutes or until thick and satiny.

Sift together the flour and baking powder. Sift 1/4 of the flour mixture over the egg mixture, gently fold in. Fold in the remaining flour by fourths. Then fold in the melted and cooled butter. Spoon batter into the paper cups/foil cases, filling 3/4 full.

Bake in the preheated oven for 10 to 12 minutes or until the edges are golden and the tops spring back. Cool in paper/foil cases on a rack for 30 minutes and serve while fresh.