Well, it seems that you can still invent in baking lemon cupcakes? Try this option, and suddenly you did not know something? In the dough of this cake is taken quite a lot of lemon juice, and even lemon zest, instead of sugar-powdered sugar. The cake is impregnated with lemon-sugar impregnation. Thanks to it, the cake after baking, the taste is really refreshing. I will say that everything in this cake is normal and harmonious.
Cook Time | 45 minutes |
Servings |
Ingredients
For the dough:
- 100 gram Powdered sugar
- 2 pieces Chicken eggs
- 70 ml Sunflower oil (odorless)
- 2 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 100 gram Flour wheat / Flour
- 1 teaspoon Baking powder I have baking powder with saffron, any
- 70 gram Sour cream
For impregnation:
- 2 tablespoons Lemon juice
- 2 tablespoons Powdered sugar
Ingredients
For the dough:
For impregnation:
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Instructions
- Pour the dough into molds at 2/3 height, not topping up to the top. When baking, the dough will rise very much. Put in a preheated oven to t-180 C for 15-20 minutes. Don't open the oven! Open at the end of the day, check for "dry splinter". Focus on your oven! Remove the cupcakes from the oven. Give them a little cool in the forms.
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