- For the cupcakes
- 150 grams butter
- 150 grams sugar
- 3 eggs
- 1 organic lemon (zest and juice)
- 175 grams Pastry flour
- ½ teaspoon Baking powder
For the cupcakes: Preheat the oven to 180°C (approximately 350°F) convection. Line a 12-cup muffin tin with paper liners.
In the bowl of an electric mixer, beat the butter with the sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the lemon zest and juice. Mix the flour with the baking powder and beat into the butter mixture. Divide among the wells of the muffin tin. Bake until the cupcakes are golden brown and a toothpick inserted in the center of a cupcake comes out clean. Remove from oven and cool on a wire rack.
For decoration: In the bowl of an electric mixer, beat the butter with the sugar until creamy. Beat in the cream cheese and cocoa powder. Stir in enough powdered sugar to make a spreadable frosting. Spoon the mixture into a piping bag with a serrated nozzle and decorate the cupcakes. Top each with a sugar flower.