Refreshing lemon cupcakes

Ingredients for 1 servings:

• 350 g butter
• 350 g sugar
• 1 bag of vanilla sugar
• 6 m.-sized eggs
• 4 bags of lemon peel (Finesse)
• 6 tbsp lemon juice
• 1 small bottle(s) flavoring (lemon)
• 350 g flour
• 1 bag of baking powder
• 2 bags of jelly, lemon flavor
• 10 tbsp sugar
• 200 ml water
• 300 g cream
• 450 g cream cheese
• 375 g yogurt (lemon)
• 3 bags of lemon peel (Finesse)
• 3 tbsp lemon juice
• ½ sachet of gelatin (instant)
• Sugar sprinkles, colorful, etc.

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 10 minutes

For 24 pieces

Preheat oven to 175°C. Muffins: Cream butter, sugar, vanilla sugar, Finesse Lemon, lemon juice, and lemon flavoring until creamy. Mix flour and baking powder and stir in. Fill 24 muffin cups, no more than 3/4 full. Bake for 20-25 minutes. Topping: Mix jelly and sugar, stir into water, and heat until dissolved, but do not boil, then let cool. Whip cream until stiff peaks form. Mix cream cheese, lemon yogurt, Finesse Lemon, instant gelatin, and lemon juice. First stir a little of the cheese mixture into the jelly, then mix everything with the cheese mixture, fold in the cream, and refrigerate until firm. Pipe the mixture onto the cooled muffins using a piping bag and decorate with sugar sprinkles, if desired.