First, let's do the decor for cupcakes and prepare lemons. Wash well and pour boiling water over it.
Decor is not mandatory in the recipe, but I wanted to make new year's cakes more elegant, so I got the idea with lemon slices. Decor can be prepared the day before.
As can be thinly cut into rings. Prepare water and sugar for the syrup.
Cook the syrup, omit the lemon rings and cook over medium heat for 20 minutes. The task is not to cook candied fruits, but to make the crust soft.
Fold into a colander when the syrup drains, put in a tray, cover with a lid or film, do not dry them.
Now let's focus on the cupcakes.
Prepare products for the test. Squeeze the juice of 2 tbsp from the lemon and grate or slice the zest of 1 tbsp
Cut the candied pineapple into plates.
Mix the candied fruit, juice and lemon zest, mix well and let it soak.
Combine the flour with the baking powder. Sour cream with milk.
Combine these two mixtures.
In the mass, stir in the soaked candied pineapple.Turn the oven on for heating with the set t 180 C.
Beat eggs with sugar until white.
Add to the prepared dough. Mix with a spatula or mixer at low speed.
Put paper capsules in cupcake molds and pour the dough. From the lemon prepared the day before, roll the bags and insert them in the center of each cake ( they turn around as they please and get all different).
Sprinkle a small pinch of brown sugar on top.
Send in the prepared oven for 20-25 minutes. Remove, cool, and dust with powdered sugar or cocoa to get a lemon-chocolate flavor.
Came out 12 PCs on 65 g