MINI LEMON DROP CAKES - DON'T LOSE THIS

 



*  Ingredients :


° 1 cup flour

° 1 cup sugar

° 1/2 teaspoon salt

° 1/2 teaspoon baking soda

° 1/2 cup butter

° 1/2 cup water

° 1/4 cup sour cream

° 1 whole egg

°  1 tablespoon fresh lemon peel

° 1 tablespoon fresh lemon juice

lemon glaze

° 1 1/2 cups powdered sugar

° 1 teaspoon fresh lemon peel

° 1 tablespoon melted butter

° 2 tablespoons fresh lemon juice

° 2 tablespoons milk


* Directions :


Spray mini muffin pans with nonstick spray; Sit aside.

Whisk flour, sugar, salt, and baking soda in a mixing bowl. Sit aside.

Dissolve butter in  saucepan on medium heat. Add water and bring to a boil.

Pour the hot mixture over the dry ingredients and beat with a hand mixer until just combined. Beat sour cream, eggs, zest and lemon juice until smooth.

Scoop the mixture into muffin tins. Bake at 325 degrees for 12 minutes. Let cool for 5 minutes, then flip onto cooling racks. Cool completely before glazing.

Dip the lemon drop side down into the glaze. Allow excess glass to drop into bowl, then flip top side down onto cooling racks. (Put wax paper under the cooling racks for easier cleanup.) Allow the glaze to set.

lemon glaze

Whisk all glazing ingredients together in a small mixing bowl. Heat for 10 seconds in the microwave until the glaze is very fluffy.


Enjoy !

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