Easter Cupcakes

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12 servings

5.2 oz butter
6.1 oz Sukrin Gold
4 eggs
peel of 1 lemon
3.5 oz wholemeal riceflour
5.2 oz buckwheat flour
1 teaspoon vanilla powder
2 teaspoon baking powder
1/2 teaspoon salt

Frosting:

5.2 oz butter
3.5 oz Sukrin Melis
1 tablespoon lemon juice
Peel of 1/2 lemon
1/2 teaspoon vanilla powder
5.2 oz cream cheese

Instructions:

In a large bowl add butter and sukrin, mix well until it's fluffy.
Beat the eggs one at a time and mix it into the butter.
Add lemon peel, vanilla powder and baking powder and mix.
Add the flour and mix until the batter is smooth.
Fill 12 cupcake liners 3/4 full and bake for 20 - 25 minutes in the oven on 347 Fahrenheit (175 Celcius).
Let cool on a rist.

Frosting:

In a bowl, mix butter and Sukrin Melis.
Add Lemon juice, peel and cream cheese, Mix until it's smooth.
Pour the frosting into a spray bag and decorate the cupcakes, top with lemon peel.
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