Mac pre-pour hot water, boil 20 minutes on small fire. Drain the water and allow to dry. Sift flour, mix with poppy seeds, salt and baking powder

In a large bowl beat with a mixer softened butter with sugar. Beat on medium speed 5 (!) minutes. We get a lot.

Continuing to whisk, one by one start to add the eggs. Have been here a lot :)

Add the zest of two lemons and vanilla. And the fun begins. Now we need, at low speed of mixer, alternately add flour mixture and sour cream. I added tablespoons of flour, and sour cream - tea.

After the mass becomes homogeneous, pour the juice of one lemon and mix again.

The muffin tin liberally with butter and sprinkle with flour. Sorry, but the moment where I sprinkled with flour, unfortunately, abandoned photography.

The oven heated to 180 degrees. Put the dough into molds until half (cupcakes very much increase in size) Sprinkle with chopped pistachios (optional). Bake for 15-20 minutes on the middle shelf of the oven and 5 minutes on the top. Let cool in form for 10 minutes, then remove from the mold and cool on a wire rack. When serving, sprinkle with powdered sugar.