- For the cupcakes
- 150 grams butter
- 150 grams sugar
- 2 eggs
- 200 grams Pastry flour
- 50 grams ground Hazelnuts
- 1 teaspoon lemon zest
- 2 teaspoons Baking powder
- 150 milliliters milk
- For the frosting
- 350 milliliters Whipped cream
- 2 packets whipped cream stabilizer
- 2 packets Vanilla sugar
Preheat oven to 180°C (approximately 350°F). Line wells of a muffin tin with paper liners.
For the cupcakes, cream butter and sugar. Gradually add eggs. Mix flour with nuts, lemon zest and baking powder and slowly add to batter, alternating with milk.
Pour batter into prepared wells and bake for about 25 minutes.
For the frosting, whip heavy cream with stabilizer and vanilla sugar until stiff. Place in a piping bag with a smooth tip.
Remove cupcakes from oven and cool briefly. Remove from tin and cool completely.
Pipe frosting over cupcakes and serve decorated with edible petals and dusted with powdered sugar.