Description
Before looking at these beautiful cupcakes I thought, "it's incredibly difficult to cook!". However, this was easy! Try it and you lush and fragrant cupcakes with sour cream with intense lemon flavor, covered with raspberry butter cream. So bright cakes with a fruity aroma perfect for any occasion! And most importantly a natural product and no dyes!
Ingredients
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300 g
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300 g
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300 g
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110 g
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1 piece
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4 piece
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1 Tbsp
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-
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80 g
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200 g
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160 g
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80 g
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Cooking
First you need to grate lemon zest in a fairly deep container (we will continue to beat the dough) and squeeze the juice of a lemon, which we will need later. Then to the lemon zest, add sugar and mix well to combine them (using the mixer).
Sift together the flour, baking powder and salt. In a separate bowl, whisk sour cream with egg whites until smooth.
To lemon zest add the butter and beat on medium speed until the mixture of oil and sugar will not become fluffy. Add the vanilla extract, lemon juice and blend again.
Continuing to whisk, add in small portions alternately flour and sour cream mixture. After everything is added beat the batter for another couple of minutes.
Prepare the pastry cups and fill them 3/4 of the dough (I have a tough paper bake cups with a diameter of 5 cm).
Bake for 18-20 minutes at 175 degrees.
When baking the cupcakes, prepare the frosting: blend the raspberries to a pulp and RUB it through a sieve. Add the butter at room temperature, vanilla extract, and a pinch of salt, whisk. Add the sugar and continue whisking until it dissolves.
Then also while continuing to whisk, add to raspberry weight one tablespoon whipped cream. Fill with raspberry cream pastry bag.
Squeeze the cream on top of finished cupcakes.
Garnish with additional berries and a slice of lemon for beauty! You can also sprinkle with colored sprinkles or chocolate chips! Isn't it wonderful treats for your guests?!))
These delicious cupcakes will satisfy even the most fastidious gourmet!))
Help yourself! Enjoy your tea!
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