For The Cupcakes:
1: 1 & 3/4 cups all-purpose flour
2: 1 & 1/2 teaspoons baking powder
3: 1/4 teaspoon salt
4: 1/2 cup sour cream
5: 3/4 cup milk
6: 2 large egg whites, at room temperature
7: 110g unsalted butter, (melted)
8: 1 cup granulated sugar
9: 1 tablespoon fresh lemon juice
10:Zest of one lemon (about 2 teaspoons)
For The Lemon Buttercream:
1: 220g unsalted butter (very soft)
2: 4-5 cups confectioners sugar
3: 1 teaspoon lemon juice
4: 1 teaspoon lemon zest
5: 2 tablespoons heavy cream
Recipe: Preheat Oven 350f, 180c, gas mark 4.
1: Line a 12 mould muffin tin with paper liners; set aside.
2: In a bowl combine flour, baking powder, and salt; mix well to combine. Set aside.
3: In a bowl combine sour cream, milk, and egg whites beat well to combine. Set aside.
4: in a bowl add melted butter, sugar and beat well till combined for 2 minutes, Add lemon juice and lemon zest and beat for another minute on medium speed. Slowly add the flour mixture to the butter/sugar combination, beating until just combined. Add in sour cream/milk/egg combo and beat on low until *just combined. Over-mixing will result in a dryer/denser cake.
5: Divide the cupcake batter evenly into the 12 moulds, then place the pan in the oven. Bake for 18-20 minutes, or until a toothpick inserted into the centre of a cupcake comes out clean. Allow cupcakes to cool completely before topping with frosting.
To Make The Lemon Buttercream:
1: Beat butter until light and fluffy. Slowly, add 4 cups of sugar, beating on low until well combined. Add in lemon juice, zest, and cream; beat until combined. 2: Add additional confectioners sugar as needed, stopping when you've reached your desired consistency. Place frosting in piping bag, or simply slather onto cooled cupcakes.
By Faiza Zarif
Cook With Faiza