Easter cupcakes with lemon and almonds

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Made for today's guests are here cute Easter cupcakes. The combination of a pleasant lemon flavor and the almond flavor did not leave anybody indifferent!. The cupcakes turned out a little moist, loose and crumbly, due to the minimum content of the flour. For the recipe a huge thank you to Maria Savelyeva.

Ingredients for Easter cupcakes with lemon and almonds

Step by step instruction of cooking Easter cupcakes with lemon and almonds

Шаг 1

Ingredients for our cupcakes. Of this amount, it turns out 6 large muffins (in the form of Easter eggs, like me) or 10-12 regular small. So if You have a large family or just You are partial to delicious baked goods - the number of ingredients can be easily multiplied by 2.

Шаг 2

Grate the lemon zest on a fine grater. From half of a lemon squeeze the juice.

Шаг 3

Beat with a mixer softened butter, lemon juice, sugar until fluffy. One by one add the eggs.

Шаг 4

Constantly stirring, to the resulting mass add grated zest, flour mixed with baking powder and chopped almonds, the batter should be like thick cream, so the amount of flour, maybe will have a little increase or decrease.

Шаг 5

Silicone form grease with oil, fill the molds 2/3 full. Put in a preheated to 180* oven and bake until dry kindling, it took me 25 min.

Шаг 6

The scent of lemon filled every corner of my house, and the muffins turned out splendidly ruddy, airy, loose and very, very tasty!