Lemonade Cupcakes with Sour Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 2 egg (s)
- 100 g suar
- 1 packet vanilla sugar
- 50 ml vegetable oil
- 125 g flour
- 1 teaspoon Baking powder
- 50 ml orange lemonade
- 12 paper cases
For the set:
- Sugar sprinkles, colored or sugar balls to decorate
- 200 ml whipped cream
- 1 packet vanilla sugar
- 150 g sour cream
- 1 packet sauce powder, vanilla, without boiling
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 170 ° C (150 ° C convection). Line a muffin tin with paper liners.
- Mix the eggs with the sugar and vanilla sugar until creamy, then stir in the oil. Mix the flour with the baking powder and stir alternately with the orange lemonade into the butter and egg mixture. Spread the batter on the molds and bake on the middle rack for about 20 minutes. Then leave to cool on a wire rack.
- For the sour cream, whip the cream with the vanilla sugar until stiff, then stir in the sour cream and sauce powder until a light but firm mixture is formed. Either spread these onto the cooled cupcakes with a flat knife or use a piping bag to make beautiful hoods. Sprinkle with sugar sprinkles or sugar balls.
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