Lemon cup cakes
easy
30 mins
30 mins
Ingredients
- 7-10 Tbsp Grease
- 1 (100 g) Bag of flaked almonds
- 1 (150 g) Cup of firm sour cream
- 250 g Butter
- 7-10 Tbsp rubbed off. Peel of 1 organic lemon
- 10 TABLESPOONS Lemon juice
- 5 Eggs (Gr. M)
- 1 package Vanillin sugar
- 11/2 (250 g) Cup of sugar
- 7-10 Tbsp Salt
- 21/2 (250 g) beaker flour
- 5 Coated Tsp Baking Powder
- 1/2 package (125 g) + plus some
- 7-10 Tbsp Icing sugar
- 1 Wood skewer
Directions
- 1
Grease 10 ovenproof moulds (e.g. cups, mugs, jars of approx. 200 ml capacity) very well and sprinkle with almonds, up to 1 tablespoon. Put sour cream in a bowl. Wash the cup, dry it and use it for measuring. Melt butter at low heat. Stir in lemon zest and 2 tbsp. juice
- 2
Beat the eggs, vanillin sugar, sugar and 1 pinch of salt for about 8 minutes until fluffy. Briefly fold in sour cream and liquid butter. Sift flour and baking powder on top and fold in. Fill into the moulds. Sprinkle with the rest of the almonds. Bake in the preheated oven (electric range: 175 °C/circulating air: 150 °C/gas: level 2) for 20-30 minutes (baking time varies depending on the diameter of the tins)
- 3
Cool the tartlets for about 10 minutes. Then turn over on a tray and prick several times all around with the wooden skewer. Mix 125 g icing sugar and 8 tbsp. juice and soak the tartlets in it. Let it cool down. Dust with icing sugar before serving
- 4
Nicely served
- 5
You can also serve the tartlets directly in the cup or mug or give them away (with a bow). Then soak them from above with only half the lemon icing
Nutrition Facts
560 kcal
58 g
31 g
9 g
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