for 12 pieces

Cake batter

125 g	butter, soft
150 g	sugar
2 pinch	salt
2	eggs
1	organic lemon, some grated zest
1 dl	milk
180 g	white flour
1 tsp	baking powder

Frosting

125 g	butter, cut into pieces
70 g	icing sugar
1 parcel	vanilla sugar
200 g	double cream cheese

How it's done

Cake batter

Place the butter in a bowl, whisk in the sugar and salt. Add the eggs and continue to beat until the mixture becomes lighter in colour. Stir in the milk. Mix the flour and baking powder, stir into the mixture and transfer to the prepared tin.

Bake

For approx. 20 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool a little for about 10 mins., remove from the tin, leave to cool completely on a rack.

Frosting

Using the whisk on a hand mixer, beat the butter and icing sugar for approx. 2 mins. until light and fluffy. Stir in the cream cheese and beat until smooth. Transfer the frosting to a piping bag with a serrated nozzle (approx. 10 mm in diameter) and pipe onto the cupcakes.

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