- For the batter
- 100 grams butter
- 150 grams sugar
- 1 packet Vanilla sugar
- 2 eggs
- 1 organic lemon (juiced and zested)
- 220 grams Pastry flour
- 2 ½ teaspoons Baking powder
- 130 milliliters milk
For the batter, beat the softened butter, sugar, vanilla sugar, eggs, lemon zest and lemon juice. Sift the flour and baking powder into the butter mixture and mix well. Stir in the milk.
Line a muffin tin with paper cups (or grease the wells and sprinkle with flour). Pour the batter into the muffin tin.
Bake for 20-25 minutes at 180°C (approximately 350°F).
Remove from the oven and let cool on a wire rack.
For the decoration, sift the powdered sugar and mix with 2-3 tablespoons of warm water, until a thick glaze has formed.
Spread the glaze on the cooled muffins and decorate with chocolate-covered candies. Let dry and serve.