Makes 12
 
16 vanilla Girl Guide sandwich cookies
1/3 cup + ½ cup all-purpose flour
2 tsp baking powder
zest of 1 lemon
½ cup melted butter
4 eggs, room temperature (not cold)
½ cup granulated sugar
 
Preheat oven to 375°F. Line a muffin tin with cupcake liners.
 
Using a blender (not a food processor) and working in small batches, grind the cookies as finely as possible (the mixture should resemble very fine cornmeal). Transfer to a medium bowl. Add the flour, baking powder and grated lemon zest. Whisk the mixture well to remove any lumps.
 
Melt the butter and set aside.
 
In a mixer bowl with the paddle attachment, beat the eggs and the sugar at medium-high speed for six minutes. Add 1/3 of the flour mixture to the beaten eggs, followed by ½ the butter. Repeat, ending with the flour mixture. Mix well.
 
Scoop the batter into the cupcake tin (an ice cream scoop works well) and bake for 20-22 minutes. Let stand 10 minutes before removing the cupcakes from the tin to a wire rack to cool.