Lemon Cupcakes

From The Primrose Bakery

Featured on Wanna Be A Country Cleaver by Megan Pence

http://wannabeacountrycleaver.blogspot.com

Prep Time: 20 minutes

Cook Time: 25 minutes

Servings: 12 cupcakes

Difficulty: Intermediate (for cupcakes that is)

Ingredients:

~ ½ cup butter, room temperature

~ 1 cup + 2 Tbsp Sugar

~ 2 large eggs

~ 1 cup self rising flour

~ ¾ + 2 Tbsp All Purpose Flour

~ ⅓ cup milk, room temperature

~ 2 Tbsp lemon juice

~ 1 Tbsp Sour Cream

Directions:

Preheat oven to 350.

In a stand mixer or large bowl, cream together sugar and butter. Mix in eggs.

In separate bowl, sift the two flours together. Set aside.

In a large mug or small bowl, whisk together milk, lemon juice and sour cream. Set aside.

When butter/eggs/sugar mixture is throughly combined and smooth, add ⅓ of the flour mixture to the bowl combining. Add in ⅓ of the milk/juice/sour cream mixture and incorporate. Repeat until all flour and milk mixture is combined. This will be a thick batter.

Line a 12 cupcake tin and divide batter. Place in oven for 25 minutes. When they are done let them sit in the pan for 10 minutes before removing.

Frost as desired, or with my Lavender Butter Cream frosting for an aromatic treat.

*Note* - These are English cupcakes, so they are much more dense than ones we are used to in the States. Just warning you, if you’re not into that sort of thing.