Servings: 24 cupcakes
Ingredients
- 320 g flour
- 1 arb.sh. baking powder
- 200 g room temperature butter
- 300 ml sour cream
- 250 g sugar
- 4 egg
- 1 spoon grated lemon peel
- 3 spoons lemon juice
Instructions
- Beat the butter and sugar until white, then beat in the sour cream,
- Mix the flour with the baking powder.
- Add one egg and a couple of pinches of flour to the creamed butter until all the eggs and flour are incorporated. Add the grated lemon zest and lemon juice,
- Place in cupcake tins or cake tins. Fill about 2/3 of the mould with batter.
- Bake at 180℃ for 15-20 minutes (depending on the size of the tin), check for doneness with a wooden skewer. If the stick comes out dry when inserted into the cupcake, the cupcake is baked, if it is covered in dough, it should still be baked.
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