BBC Children In Need Cupcakes
This delightful recipe combines the tangy freshness of citrus with the indulgent richness of sour cream to create a batch of moist and flavorful lemon muffins. The zesty aroma of lemon or orange zest fills your kitchen as these muffins bake to golden perfection, making them a perfect treat for any time of the day.
— Constant Cookbook
Ingredients
- 350g plain flour
- 85g golden caster sugar
- 85g light muscovado sugar
- 1 tbsp baking powder
- zest 2 lemons or small oranges
- 2 eggs
- 284ml carton soured cream
- 1 tsp vanilla extract
- 100g butter , melted
Instructions
- Heat oven to 200C/fan 180C/ gas 6. Line a 12-hole muffin tin with paper cases. Mix the flour, sugars, baking powder and zest. In another bowl, beat the eggs, then stir in the cream, vanilla and butter and pour into the dry ingredients. Stir to mix but don’t overbeat. Spoon into cases.
- Bake for 25 mins. Leave to cool in the tin for 5 mins, then turn out and leave to cool completely on a wire rack.
Cook Time
25M
Prep Time
PT15M
Yield
Makes 12
Nutrition
- Calories: 283 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 39 grams carbohydrates
- Sugar Content: 16 grams sugar
- Protein Content: 5 grams protein
- Sodium Content: 0.57 milligram of sodium
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