Lemon Cupcakes

For the lemon cupcakes, first line a 12-cup muffin baking tray with paper baking cups. Preheat the oven to 170 °C (top/bottom heat).

Roast almonds (without adding fat) on a baking sheet in the preheated oven for about 10 minutes, then let cool and chop coarsely.

In a bowl, mix Fini’s Feinstes flour, cornstarch and baking powder.

In a second bowl, beat butter, powdered sugar, vanilla sugar and salt until well fluffy. Add lemon zest and juice. Then stir in half of the flour mixture. Gradually add the beaten eggs while stirring. Chop the toasted almonds, add to the remaining flour mixture and fold in.

Pour the mixture into the prepared baking cups and bake in the preheated oven on the lowest rack for approx. 25-30 minutes (test with chopsticks).

In the meantime, prepare the topping: Mix the mascarino, curd cheese, lemon zest and powdered sugar well and spread the topping on the cooled muffins.

For the decoration, peel the lemons with a knife and cut the peel into fine strips. Boil down in a saucepan with water and granulated sugar for about 3 minutes. Let cool and decorate the lemon cupcakes with the drained lemon zest.

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