Floral Pattern

LEMON DROP MINI CAKES

Ingredients

▢1 cup all-purpose flour ▢1 cup sugar ▢1/2 tsp salt ▢1/2 tsp baking soda ▢1/2 cup butter ▢1/2 cup water ▢1/4 cup sour cream ▢1 whole egg ▢1 Tbsp fresh lemon zest ▢1 Tbsp fresh lemon juice

Step-1 

Spray mini muffin pans with non-stick spray; set aside.

Step-2

Whisk together flour, sugar, salt, and baking soda in a mixing bowl; set aside Melt butter in a small saucepan over medium heat. Add water and bring to a boil.

Step-3

Pour hot mixture over dry ingredients and beat with a hand beater till barely blended. Beat in the sour cream, egg, zest, and lemon juice till smooth.

Step-4

Scoop batter into muffin pans. Bake at 325° for about 12 minutes. Let cool for 5 minutes, then turn onto cooling racks. Cool completely before glazing.

Step-5

Dip lemon drops top side down into the glaze. Let excess glaze drip off into the bowl, then invert lemon drops bottom side down onto cooling racks.