Lemon muffins with lemon curd frosting

Ingredients for 1 servings:

• 150 g butter
• 150 g sugar
• 4 eggs, size M
• 150 g flour
• 1 tsp, heaped baking powder
• 1 tsp, leveled baking soda
• 1 lemon(s), zest
• 1 tsp lemon extract
• 1 pinch of salt
• 25 g powdered sugar
• some lemon juice
• 100 g butter
• 75 g powdered sugar
• 200 g double cream cheese or mascarpone
• 50g lemon curd
• 50g lemon curd

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 15 minutes

Preheat the oven to 200°C top/bottom heat (180°C fan-assisted) and grease a muffin tin or line it with paper baking cups. For the muffins, separate the eggs and beat the egg whites with a pinch of salt and half the sugar until stiff peaks form. Beat the remaining sugar with the butter until fluffy. Stir in the egg yolks one at a time, stirring constantly. Mix the flour with the baking powder and baking soda and stir into the mixture. Finally, fold in the lemon zest and lemon extract. Divide the batter between the muffins and bake for about 15 minutes. For the glaze, sift the icing sugar and mix it with a little lemon juice until it forms a thick, white mixture. Spread this mixture over the cooled muffins (best with a real hairbrush). For the frosting, combine the room-temperature butter with the sifted icing sugar and beat until the mixture is creamy and white. Add the cream cheese and lemon curd and quickly stir into the butter and sugar mixture (do not overmix). Transfer the finished frosting to a piping bag and garnish the muffins with it. To decorate, place the lemon curd in a piping bag fitted with a small nozzle and decorate the frosting with it.