- For the batter
- 100 grams
- 150 grams
- 1 packet
organic Lemon (juiced and zested)
- 220 grams
- 2 ½ teaspoons
- 130 milliliters
- For decoration
- 125 grams
Muffin tin (12-well)
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.