Easter Cupcakes

Ingredients

• 120 g soft butter
• 120 g sugar
• 2 Eggs
• 250 g flour
• 1 tsp Baking powder
• 1 pinch lemon zest
• 50 ml milk
• 80 g soft butter
• 40 g sugar
• yellow food coloring
• 80 g cream cheese
• 150 g powdered sugar
• sugar decorations
• marzipan chicks

Instructions

1. 1.

   Preheat the oven to 180°C fan. Line a mini muffin tin with paper cups.

2. 2.

   Cream the soft butter with the sugar. Add the eggs and beat for 2 minutes until frothy. Alternately fold in the flour, baking powder, lemon zest, and milk into the batter. Add more milk if needed. Immediately fill the cups and bake on the middle rack for 25-30 minutes. Test with a skewer.

3. 3.

   Remove the cupcakes and cool them on a wire rack.

4. 4.

   For the decoration, cream the butter with sugar, then stir in the cream cheese. Gradually fold in powdered sugar until a spreadable consistency is reached and lightly tint yellow. Spread this over the cupcakes.

5. 5.

   Optionally decorate with sugar eggs and marzipan chicks before serving.