Lemon and Creme Fraiche Muffins
- For the muffins
- 0.333 cup butter (melted)
- 1 egg
- ¾ cup Sour cream
- 1 lemon (juice and finely grated zest)
- 2 ¼ cups all-purpose flour
- 1 Tbsp Baking powder
- ⅔ cup sugar
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 10 hole muffin tin.
Combine the butter, egg, soured cream, lemon juice and zest in a mixing bowl. Sift in the flour, baking powder and sugar. Stir until just combined.
Spoon the mixture into the paper cases and bake for about 25 minutes until golden and risen. Leave in the tin for 5 minutes, then place on a wire rack to cool.
For the buttercream: beat the butter until soft and creamy. Beat in the creme fraiche and vanilla until blended.
Sift in the icing sugar and beat until smooth. Spoon into a piping bag and pipe on top of the cakes.