I honestly cannot remember who nominated me, but I think there were two maybe even three steemians who did it, and I didn't want to miss out on 
's newest challenge. I don't usually do too many challenges, but this one is cooking; and I am a HUGE wanna-be cook/chef and baker. So I guess I could be considered a home-based culinary specialist.
Recipe: Italian Lemon Sour Cream Pound Cupcakes
- 3 cups flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
SIFT TOGETHER
- 1 cup unsalted butter- softened
- 2 cups sugar
- 3 eggs
CREAM butter, sugar and one egg at a time- cream thoroughly after adding each egg
- 1/2 cup buttermilk
- 4-5 tablespoons lemon juice
- 1/2 cup sour cream
- Zest of one lemon
- 1 teaspoon vanilla
- 1/2 teaspoon ground ginger
MIX TOGETHER
GLAZE
- 1 1/2 cups powdered sugar
- 3-4 tablespoons lemon juice
WHISK TOGETHER
Icing on left and glaze on the right
ICING
- 4-5 ounces of softened cream cheese (You can use homemade kefir cream cheese)
- zest of one lemon
- 1/4 cup lemon juice
- 2-3 cups of powdered sugar
MIX TOGETHER UNTIL SMOOTH- NO LUMPS
Directions
Add half the sifted flour mixture to the creamed sugar and butter mixture. Mix and then add sour cream mixture. Blend more then add remaining flour mixture. Once completely mixed, add to baking pan of choice.
Preheat oven to 325-degrees
Cupcake/Muffin tins- bake 20-25 minutes
Bundt pan- bake 40-50 minutes
You want to drizzle the glaze over the warm cake/cupcakes/muffins as soon as they come out of the oven so it can seep into the baked cake mixture.
Once toothpick test is clean, remove from oven
Usually I would make a cake out this batter using a Bundt pan but this time I decided to make cupcakes/muffins
Once cool, dollop some icing on top. Keep refrigerated since there is sour cream and cream cheese in the recipe
Animation By 