Lemon cupcakes with sourcream

So here we go... an attempt to start properly collecting recipes I've used, modifications I've made, and photo-evidence of these adventures. And since the photos have been so popular, I thought I'd share the recipes with my friends as well =] Of course, credit goes to Mr. Photographer, who loves his job, 'cause he gets to taste them too =P

Today's adventure is the result of too much sour cream sitting in my fridge, which called for a twist of my usual recipe for lemony cupcakes (found in the book "Mini cupcake creations"). The outcome - moist, and a bit more tangy than usual. Not as fluffy as I like them though. But loved the consistency of the icing =) Oh and it totally worked as post-exam-stress relief!

What you need:

• 1/3 cup butter, softened
• 3/4 cup caster sugar
• 1 egg
• 1 tsp grated lemon zest
• 1 1/2 cup SR flour
• 1 tsp vanilla essence
• 1 cup sour cream
• Frosting: 1 1/2 cup icing sugar and juice from the lemon

How to make it:

1. Preheat the oven to 160 'C. Line a 24-mini-cupcake pan.
   
2. Use an electric mixer to cream the butter and sugar until light and fluffy. Add the egg, lemon zest and vanilla essence, mix well.
3. Add flour and sour cream and beat with electric mixer on medium until well combined.
4. Spoon mixture into mini-cupcake tray. Bake for 10-15 minutes until well risen and firm to touch. Allow to cool for a few minutes, transfer to a wire rack and let it cool fully before icing.
5. Frosting: mix the icing sugar with enough lemon juice to form a smooth paste (I used half a lemon and added water). Spread evenly over each cupcake.
   

Stay tuned for more sour cream adventures... I still have 3 tubs sitting in my fridge!!