Recipes
LEMON SOUR CREAM CUPCAKES WITH CHAMPAGNE GLAZE
Lemon Sour Cream Cupcakes with Champagne Glaze
I found this recipe online while looking for a simple lemon cupcake recipe. It came out well, I'll be making it again. This is adapted a bit from the original, mostly to make it not mini cupcakes. The..
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INGREDIENTS
- Cooking Time: 20-30
- Servings: about a dozen
- Preparation Time: 15 minutes
- Glaze:
- 1 tbl butter
- 1/2 cup confectioners sugar
- 2-4 tbls champagne
- Cupcakes:
- 1/2 cup butter
- 1 cup white sugar
- 1 egg
- 1/2 cup sour cream
- 1/4 tsp vanilla extract
- zest from 1 large lemon
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/8 tsp salt
DIRECTIONS
For the cupcakes:
Preheat oven to 350 degrees F. Fill a cupcake pan with liners. Set aside.
In a large bowl, cream together butter and white sugar until light and fluffy.
Beat in the egg. Then stir in the sour cream, vanilla extract, and lemon extract.
In a separate bowl, mix the flour, baking powder, and salt.
Mix dry mixture into the wet mixture.
Spread evenly in the cupcake pan (should have about 12 cupcakes).
Bake for 20-30 minutes. Check with toothpick test.
Cool completely.
For the glaze:
Melt the butter in a small sauce pan over low heat.
Add the sugar and 2 tbls champagne, more if you need it thinner.
Stir till sugar is dissolved.
Dip the tops of the cupcakes in the glaze
RECIPE BACKSTORY
I found this recipe online while looking for a simple lemon cupcake recipe. It came out well, I'll be making it again. This is adapted a bit from the original, mostly to make it not mini cupcakes. The glaze is mine.
RECIPE REVIEWS
May/11/2009 11:05 am bitchinkitchen
This sounds fantastic! I wonder, would I be able to switch the champagne for limoncello?
This sounds fantastic! I wonder, would I be able to switch the champagne for limoncello?
May/11/2009 11:05 am BobtheDude
bitchinkitchen: I don't see why not. It would be a bit boozier, but that's not always a bad thing. The cupcakes have a strong flavor, they could stand up to a potent glaze.
bitchinkitchen: I don't see why not. It would be a bit boozier, but that's not always a bad thing. The cupcakes have a strong flavor, they could stand up to a potent glaze.
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