Lemon cupcakes with raspberry buttercream

Ingredients for 1 servings:

• 250 g flour
• 3 tsp baking powder
• 3 m.-sized eggs
• 125 g brown sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 250 ml milk
• 75 ml sunflower oil
• 1 tbsp lemon juice
• 1 lemon(s), organic, zest
• 200 g jelly (raspberry jelly), room temperature
• 500 g butter, soft
• 200 g powdered sugar
• possibly food coloring, red
• Sugar pearls, white

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 20 minutes

enough for 12 pieces

Place the paper baking cups in the holes of a muffin tin and preheat the oven (electric oven 175°C, fan oven 150°C). Mix the flour and baking powder. Whisk the eggs in a mixing bowl. Add the sugar, vanilla sugar, a pinch of salt, milk, oil, lemon juice, and lemon zest and mix. Briefly stir in the flour mixture. Divide the batter between the cups. Bake in the hot oven for about 20 minutes. Let the muffins cool. For the frosting, pass the jelly through a fine sieve. Beat the butter and powdered sugar with the whisk attachment of an electric mixer for 15-20 minutes until thick and creamy. Stir in the jelly in several small portions, making sure the butter and jelly are the same temperature. If desired, add a few drops of food coloring at the end to make it pinker. Fill the frosting into a piping bag and pipe small, jagged tufts onto the muffins. Decorate with sugar pearls and refrigerate for about 1 hour. Tip: Fill a piping bag with a finely serrated star nozzle (approx. 12 mm diameter) with frosting. Pipe short, thick stripes in a radial pattern onto the muffins, closely spaced, starting at the edge of the muffin and moving toward the center. Pipe two more staggered layers on top.