Lemon Cupcakes

Ingredients

• 120 g soft butter
• 100 g raw cane sugar
• 4 eggs
• 2 Organic lemons
• 350 g spelt flour type 1050
• 0.5 tsp Baking soda
• 0.5 tsp Baking powder
• 200 g Sour Cream
• 2 pinches vanilla powder
• 400 g cream cheese (30% fat by weight)
• 1 tbsp Raw cane sugar
• 3 sprigs Mint

Instructions

1. 1.

   Cream butter and 80 g of raw cane sugar until fluffy. Separate eggs. Beat egg yolks into the butter mixture. Wash lemons, rub dry, zest one lemon, and juice it.

2. 2.

   Mix flour with baking soda and baking powder. Mix sour cream with vanilla powder, 3 tbsp lemon juice and zest, and alternately with the flour mixture into the butter mixture.

3. 3.

   Beat egg whites with the remaining raw cane sugar until stiff and fold them in as well. Line a muffin tin with 12 paper liners and distribute the batter evenly. Bake in a preheated oven at 180 °C (conventional oven 160 °C; gas: level 2–3) for 20–25 minutes. Then remove and let cool.

4. 4.

   In the meantime, whisk cream cheese with raw cane sugar and the remaining lemon juice until smooth and chill for 10 minutes.

5. 5.

   Slice the lemon into quarters. Wash mint, shake dry, and pluck the leaves. Put the cream cheese mixture in a piping bag and distribute it evenly over the cooled cupcakes. Decorate each cupcake with 1 lemon slice and 1 mint leaf.