Lemon Cupcakes

Oh boy, they are so delicious!!!

But what’s really cool: You can use this recipe as a basic and add which ever flavour you want instead of lemon. I think I will try egg liquour next time, or Bailey’s. 

Ingredients

Dough:

• 200g flour
• ½ tsp baking soda
• 110g butter
• 300g sugar
• 4 eggs
• juice from 1 lemon
• 1 tsp vanilla
• zest from 2 lemons
• 120g sour cream

Swiss Meringue Buttercream for ~ 36 cupcakes:

• juice from 1 lemon
• 5 egg whites
• 130g sugar
• 1 pinch of salt
• 500g butter
• vanilla extrakt

Step 1: Dough

Beat butter and 1 C sugar in a bowl until it’s pale and fluffy (~5-10min), then add the egg yolks and mix again.

Step 2:

Mix flour and baking soda. Also mix sour cream, lemon juice, vanilla and zest and start adding this alternating with flour to the dough. Beat egg whites with sugar in another bowl and fold them gently in.

Step 3:

Fill your muffin baking pan / liners with dough (not full because they will rise!) and bake for them ~ 15 min – 180°C preheated oven.

Step 4: butter Cream

Heat the egg white up, together with sugar, over a water bath until the sugar is dissolved. But be careful, the waterbath shouldn’t be too hot, otherwise the egg white will curdle!

Step 5:

Beat the egg white on highest level ~ 10 min and add salt. Now add the soft butter and vanilla and keep stiring until its one creamy mixture. It can take a while. In a case like that I really wish I had a food processor!

Step 6:

Add slowly the juice of one lemon to the cream and mix well.

Step 7: Decoration

When the cupcakes are cool, you can start decorating them. I used a piping bag.

There are no limits to your fantasy! You could also color the cream to make it look fancy.

Source:  I got the recipe from a friend after she made them for a birthday party (Bailey’s birthday girl) and she got it from birdslikecake.de