Fall Upside Down Mini Cupcakes

Product : Just About Foods organic All Purpose Flour

Nutritional information per serving : 



  • 90g – Just About Foods All Purpose Flour
  • 100g – eggs
  • 85g – white sugar
  • 1 piece – lemon zest 
  • 1 tsp – vanilla extract
  • 1g – salt
  • 3g – baking powder
  • 100g – butter (melted)
  • 5g – honey
  • 100g – white chocolate 
  • if wished – gel food coloring


  1. In a mixing bowl with the whisk attachment, beat the eggs with the sugar until you can “draw” a number 8 and it stays for a bit then slowly incorporates back.
  2. Add the dry ingredients, sifted. Then add the vanilla extract and lemon zest. Mix just until combined.
  3. Lastly, add in the melted butter and honey, mix until you get a smooth batter.
  4. Pour into madeleine molds to ¾ of their capacity.
  5. Bake at 350ºF (180ºC) for about 10-11 minutes or until edges begin to become a little golden and the signature bump has appeared.
  6. Remove from molds and let them chill at room temperature.
  7. Melt chocolate and pour enough amount in each mold, then press with your previously made madeleines and put them in the fridge to set for about 10 minutes.
  8. Remove again from molds and enjoy !