These lemon drop mini cakes are downright delicious. Tangy and drenched in a addicting lemon glaze, lemon lovers will find nirvana in every bite.
1 cup all purpose flour
1 cup white granulated sugar
1/2 tsp salt
1/2 tsp baking soda
1/2 cup butter
1/2 cup water
1/4 cup sour cream
1 TBS fresh lemon zest
1 TBS fresh lemon juice
1-1/2 cups powdered white sugar
1 tsp fresh lemon zest
1 TBS melted butter
2 TBS fresh lemon juice
2 TBS milk
PREHEAT oven to 325 degrees and spray muffin tins or use paper cup liners.
Whisk the flour, sugar, salt and baking soda in a mixing bowl and set aside.
Melt butter in a small saucepan and add water. Bring to a boil.
Pour this mixture over the dry ingredients and beat by hand just until blended. Add sour cream, egg, zest and lemon juice and mix until smooth. Scoop batter into muffin pans and bake for approximately 15-18 minutes.
Let cool for five minutes and then turn onto cooling racks and cool completely.
Heat butter in a small saucepan until melted and add remaining ingredients. Whisk until smooth.
Dip top of mini cakes or drizzle with the glaze. Let sit until glaze hardens.
Upside Down Lemon Drops
Instead of using regular muffin tins use MINI muffin tins, spray first, fill with batter and bake 10 minutes.
I do favor this way of making them because the outside is a tiny bit crispy (you are not using paper liners) and then the glaze soaks in and makes these little morsels so addictingly delicious.
Let cool completely. Dip mini cakes bottom side down into the glaze. Let the excess glaze drip into the bowl and then invert mini lemon "drops" top side down onto the cooling racks. Place wax paper under the cooling racks for easier clean up.