Mini Cupcakes with Cream Cheese and Lemon

Ingredients

• 1 lemon (unprocessed)
• 1 egg
• 75 ml plant oil
• 125 g sugar
• 1 Tbsp vanilla sugar
• a pinch salt
• 250 ml buttermilk
• 250 g flour
• 2 tsp Baking powder
• 2 unprocessed lemons
• 50 g sugar
• 350 g cream cheese
• 100 g powdered sugar

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) with fan and top/bottom heat. Place small paper cups into the depressions of a mini muffin tin.

2. 2.

   Wash the lemon hot, pat dry and zest it. Squeeze out the juice. Beat the egg with the lemon zest, lemon juice, plant oil, sugar, vanilla sugar, salt and buttermilk. In a bowl mix flour with baking powder. Quickly fold the wet mixture into the dry until all ingredients are moist. Divide the batter into the paper cups in the tin and bake on the middle rack for about 15 minutes until golden brown. Carefully lift the muffins from the tin and cool on a wire rack.

3. 3.

   For decoration, peel zest from lemons. Boil sugar with 150 ml water for about 5 minutes, then add the zest, remove from heat and let cool. Strain through a sieve. Juice half a lemon and whisk with cream cheese and powdered sugar until creamy.

4. 4.

   Spread the cream over the muffins and garnish with lemon zest before serving.