It is Sunday afternoon and the All Blacks are just about to go head to head with Canada. I do watch the odd game of Rugby and I am 100% behind the All Blacks like the rest of New Zealand. With an abundant supply of homemade lemon curd in the fridge, it is the perfect time to make something delicious to eat while watching the game. Although this recipe is technically for a cake, they make perfect little cupcakes.
Lemon Sour Cream Cupcakes
- 125 g butter, softened
- 2 teaspoons grated lemon rind
- 1 cup sugar
- 3 eggs
- 1 cup Edmonds plain baking flour
- 1 teaspoon Edmonds baking powder
- 1/2 cup sour cream
- Icing sugar
Beat butter, lemon rind, sugar and eggs together until light and fluffy. Sift flour and baking powder together and fold sifted ingredients into egg mixture alternately with sour cream, mixing until smooth.
Pour mixture into a greased muffin tin.
Bake at 160°C for 45 minutes (usually less than this!) or until cupcakes spring back when lightly touched. Leave in tin for 5-10 minutes before turning out onto a cooling rack. Once the cupcakes have been baked and cooled, a hole is made in the centre of each cupcake and fill with a small spoon of lemon curd. Plug the hole with the cupcake lid to seal.
Lastly, I adore the combination of dark chocolate and lemon. It is delicious, but I find that it is rarely combined. Once the cupcakes have been iced, I decorate the top with a shard of dark chocolate. I hope you enjoy making this recipe as much as I do.