-
1
Preheat oven to 350F; line muffin tins with paper liners; set aside.
-
2
In make the caramel syrup, place sugar and lemon juice in a small heavy pan and stir until the lemon juice is distributed throughout -- Place over moderate heat without stirring until the sugar begins to melt.
-
3
When the first signs of smoke appears, begin stirring the melting sugar with a large metal spoon.
-
4
Continue stirring occasionally, so the sugar will melt and caramelize evenly.
-
5
When most of the sugar is melted, lower the heat.continue cooking till the caramel is light amber and frothy.
-
6
Don't be alarmed if it smokes, Don't let it burn.
-
7
Just before the caramel is light amber, bring the water to a boil in a small pan.
-
8
When the caramel is cooked, add the water all at once.
-
9
When the syrup comes to a full boil, remove from heat and transfer to heatproof cup.
-
10
You should have 1/2 cup of syrup.
-
11
Let cool.
-
12
Whisk dry ingredients together.
-
13
in another bowl, beat butter till light and fluffy.gradually beat in sugar, lower mixer to medium.
-
14
Beat in egg, egg yolk, and vanilla.
-
15
Beat in flour with caramel syrup and sour cream just until blended.
-
16
Spoon into paper lined tins.
-
17
Bake until tops are firm, about 20 minutes.
-
18
Cool in muffin tins on wire rack.
