You need the following for 8-10 lemon cupcakes

• Lemon zest from a clean scrubbed organic lemon
• 100 grams of butter
• 2 eggs
• 2 dl caster sugar
• 2.5 dl wheat flour
• 2 tsp baking powder
• 1 teaspoon vanilla sugar
• 1 tbsp milk
• 2 tablespoons freshly squeezed lemon juice
• muffin cups

Instructions

1. Heat the oven to 200 C, prepare the muffin molds in a muffin pan.
2. Whisk butter and sugar.
3. Add the eggs and whisk well.
4. Add vanilla sugar, the finely grated lemon zest, flour and baking powder and mix everything well.
5. Add the freshly squeezed lemon juice, mix everything well!
6. Fill the cupcake molds to two-thirds, bake in the oven for 15-20 minutes. Make sure that they are ready-baked by sticking a knife into the middle, it should come out clean!
7. Remove from the oven and let them cool while you prepare the frosting.

Lemon frosting

• 250 grams of icing sugar
• 100 grams of room-warm butter
• 2 teaspoons vanilla sugar
• Zest from 2 lemons to decorate with (if desired)
• About 0.4 dl freshly squeezed lemon juice

This is how you make the frosting

1. Mix butter, icing sugar and vanilla sugar in a bowl. The butter must be soft or you will get vanilla sugar all over your kitchen.
2. Add the lemon juice, a little at a time.
3. Beat at high speed for about 5 minutes to get a nice and fluffy frosting. The longer the better. If it becomes too loose, add some more more icing sugar. And if it is too hard then more lemon juice.
4. Decorate with some finely grated lemon zest.
5. They are best to eat within two days, but last for a few days. Store in the refrigerator for longer than a day, and prepare for a while before serving!

Recipes and picture Malin Nordblom

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