Lemon cupcake with espresso buttercream

Ingredients for 12 servings:

• 300 g flour
• 175 g sugar
• 2 tsp baking powder
• 2 eggs, organic
• 150 g butter, soft
• 175 ml milk
• 1 lemon(s), organic, zest
• Salt
• 150 g butter, soft
• 4 tbsp powdered sugar
• 1 small espresso
• 1 tsp coffee powder, instant or espresso
• 100 g cream cheese
• coffee bean(s)
• Chocolate (pieces)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Whisk the eggs, butter, milk, and lemon zest in a bowl. Gradually add the flour, sugar, baking powder, and a pinch of salt, and mix with a mixer until a smooth batter forms. Transfer the mixture to a piping bag fitted with a perforated nozzle. Place paper sleeves in a muffin tin or use silicone molds, and spread the mixture evenly using the piping bag. Bake in a preheated oven on the middle rack at 180°C (350°F) for a good 25 minutes. Allow to cool. For the topping, mix the espresso with the instant espresso or coffee powder. Now add the powdered sugar, cream cheese, and butter, and mix with a mixer until smooth. Chill the cream. Transfer the buttercream to a piping bag fitted with a star-shaped nozzle and spread attractively on the cupcakes. Decorate with chocolate coffee beans, decorative pearls, or grated chocolate. Enjoy!