LEMON SOUR CREAM CUPCAKES WITH CHAMPAGNE GLAZE
Lemon Sour Cream Cupcakes with Champagne Glaze
- Cooking Time: 20-30
- Servings: about a dozen
- Preparation Time: 15 minutes
- 1 tbl butter
- 1/2 cup confectioners sugar
- 2-4 tbls champagne
- 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
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.
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
Website Credit: http://www.foodmayhem.com/2008/01/sour-cream-lemon-cupcakes.html