Anyway, I'm in charge of dessert for her get-together, and since her favorite color has always been yellow, I thought something pretty and lemon would be fitting. I found this recipe, and per her suggestion, I used real sour cream instead of sparing my waist-line and calorie count. It was the right move. I topped them with this strawberry buttercream, and I'd forgotten how creamy and dreamy it truly tastes. I'll be making these again for her party, but the test batch was delicious! They'd make a really pretty Mother's Day treat :)
Luscious Lemon Cakes
1 ½ tsp. baking powder
¼ tsp. salt
½ C. sour cream
½ C. milk
2 egg whites
8 T. unsalted butter, melted
1 C. sugar
Juice of 1 lemon
Zest of 1 lemon
Preheat oven to 350. Line a muffin pan with paper liners.
Combine dry ingredients in a medium bowl. Separately, combine milk, sour cream, and egg whites.
In a stand mixer, cream together sugar and melted butter (about 2 minutes). Once mixed well, add in combined wet ingredients, lemon juice, and lemon zest. Mix well; once incorporated, add dry ingredients. Beat with mixer, just until it comes together – don’t mix too long! Your cupcakes will get tough.
Fill liners; bake 18-20 minutes. Allow to cool on out of muffin pan completely before piping on frosting.