Lemon Sour Cream Cupcakes with Champagne Glaze
1 tbl butter
1/2 cup confectioners sugar
2-4 tbls champagne
1/2 cup butter
1 cup white sugar
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
Pairs Well With
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.