for 12 pieces

Cupcakes

180 g	white flour
150 g	sugar
1 tsp	baking powder
1 pinch	salt
1	lemon, rinsed with hot water, use grated zest and juice
2	eggs
¾ dl	milk
100 g	butter, melted, left to cool

Icing

100 g	butter, soft
50 g	icing sugar
200 g	double cream cheese (e.g. Philadelphia)
1	lemon, rinsed with hot water, use a little zest and 1 tbsp of juice

How it's done

Cupcakes

Mix the flour, sugar, baking powder, salt and lemon zest in a bowl. Whisk together the eggs, milk, butter and lemon juice, stir into the flour. Spoon the batter into the prepared muffin tin.

To bake

Approx. 30 mins. in the centre of an oven preheated to 180°C. Take the cupcakes out of the oven, allow to cool slightly, remove from the tin and leave to cool on a rack.

Icing

Combine the butter and icing sugar, stir in the cream cheese, lemon zest and juice. Transfer the mixture to a piping bag with a serrated nozzle (approx. 10 mm in diameter) and pipe onto the cupcakes. Decorate with a little lemon zest as desired.

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