Yum yum! Sweet and sour, sticky and delicate. I love these cup cakes with lemon. Fast and to the children's liking.
What we need:
- 250 g white flower
- 250 g caster sugar
- 250 g room temperature butter
- 4 eggs
- 2 lemons
- 100 g powder sugar
- 1/2 baking powder sachet
How we prepare:
Preheat the oven at 180 * C. With a mixer beat butter and granulated sugar and then incorporate the eggs one by one. Then incorporate flour mixed with baking powder. Grate the peel of a lemon and a few drops of lemon. Prepare a tray for cup cakes that put 12 paper covers for cup cakes (found in supermarkets). Pour batter in evenly cup cake (not exceeding three quarters of the paper covers) and put in the oven 35-40 minutes and bake until golden brown.
Remove from the oven and let them cool. Mean while make a thick syrup from powdered sugar and juice from one lemon. Add a little lemon zest. After the cup cakes have cooled poke them with a tooth pick from place to place and liberally pour the syrup over, to soak them really well. Serve warm or completely cooled.
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