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Quinoa Crunch Peanut Butter Cups Recipe

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3.8 from 59 reviews

These mini lemon drop cakes are delightful, moist, and bursting with fresh lemon flavor, making them the perfect sweet treat for lemon lovers. Their small size and tangy glaze make them irresistible and addicting.

Ingredients

Units Scale

For the mini cakes:

  • 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 egg;
  • 1 tbsp lemon zest;
  • 1 tbsp lemon juice.

For the glaze:

  • 1 1/2 cup powdered sugar;
  • 2 tbsp lemon juice;
  • 2 tbsp milk;
  • 1 tsp lemon zest;
  • 1 tbsp butter, melted.

Instructions

  1. Preheat oven: Preheat oven to 325°F.
  2. Mix dry ingredients: In a bowl, mix together the flour, sugar, salt, and baking soda.
  3. Melt butter and boil mixture: In a small saucepan, melt butter. Add water, stir and bring this buttery mixture to a boil.
  4. Combine wet and dry: Add this hot buttery mixture to dry ingredients. Using an electric mixer, mix until just combined.
  5. Add remaining ingredients: Add sour cream, egg, lemon zest, and lemon juice. Beat until smooth.
  6. Prepare and bake: Grease mini muffin tin with cooking spray. Add batter to the prepared muffin tins. Bake in the preheated oven for 10-15 minutes or until a toothpick inserted into the center comes out clean. Let them cool for 5 minutes in the mini muffin pan. Then, transfer them to the cooling rack. Let them cool to room temperature.
  7. Make glaze: While they are cooling, prepare the glaze. Combine powdered sugar, lemon juice, lemon zest, milk, and melted butter. Heat for 10-15 seconds in the microwave.
  8. Glaze cakes: Dip each mini lemon drop cake into the glaze (bottom side down). Then, return to the rack. Serve when glaze hardens.

Notes

  • Let the glaze harden before serving for the best texture and flavor experience.

Find it online: https://yumfoodusa.com/quinoa-crunch-peanut-butter-cups-recipe/