Lemon cupcakes with caramel

Description

If You have large lemons, use 1.5 lemons. Instead of little muffins you can bake one in great shape. Only some half an hour - and delicious morning to You securely! The cupcakes turn out very tender, flavorful and airy. Recipe taken from the book by Julia Vysotskaya "Quick Breakfast."

Ingredients

Lemon

2 piece
Sugar

200 g
Butter

100 g
Flour

120 g
Chicken egg

2 piece
Leavening agent

1 tsp
Soda

0.5 tsp

Cooking

Zest lemons to grate on a fine grater, squeeze the juice. Softened butter RUB with sugar (100g).

Enter the eggs one by one and beat well.

Sift the flour with the baking powder and soda. Add to egg-butter mix the flour and half of grated lemon peel. Knead with a spatula.

Then pour the lemon juice (half a serving)and again knead well. The dough will immediately become airy and loose!

Small muffin tins, grease with butter and put them in the batter, filling 2/3 volume. The molds with the dough to put it on a baking sheet and send in a pre-heated oven of 190 degrees for 15-18 minutes. To check the readiness with a wooden toothpick or a match.

Meanwhile, prepare the caramel. Preheat a small saucepan, add the remaining sugar (100g), lemon zest, add lemon juice (second half portion) and warm the caramel in the fire: the mass must slightly turn yellow and the sugar is completely dissolved.