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Incredibly tasty, very simple to prepare and refreshing muffins with a citrus note will surely suit your taste. Who would refuse delicious cupcakes, and even with the caramel?
Turn on the oven to warm up to 190 degrees. Get out the butter from the refrigerator so that it becomes room temperature in advance. Wash two medium-sized lemons very thoroughly and grate the zest. Carefully squeeze all the juice from the lemons into a separate container.
Mix soft butter with 100 g of sugar, then whisk with a mixer until fluffy.
Add eggs one by one and continue to whisk. Add sifted flour, baking powder, half of grated zest and pressed lemon juice (the second half will be used in caramel), mix everything with a spoon.
Insert paper capsules into cake molds and fill them with dough for 2/3 volume.
Bake muffins in preheated oven for 15-18 minutes.
Separately, pour the remaining sugar and lemon zest into a small saucepan, add the remaining lemon juice and heat the caramel on the fire while stirring: the mass should turn slightly yellow, and the sugar should completely dissolve.
Hot muffins immediately cover with lemon caramel. Lemon cupcakes with caramel are ready. Enjoy your meal!