fresh lemon cup cake

Dough: 125 g margarine, 150 g sugar, 1 packet vanilla sugar, 2 eggs, 250 g flour, 2 teaspoons baked powder, about 100 ml of milk, muffin tins

Topping: 120 g buter, 250 g cream cheese (double cream), 250 g powder sugar (or more if the cream will not fixed),

1 vanilla bean (or 2 packed vanilla sugar)

Mixing:

1) Mix all together to get a smooth dough. Fill it into the tins and bake it for 15-20 minutes at 180°C  in your oven.

Let the cakes cool down and got to the topping.

2) Warm up the butter in a cooking pot on low level. Then mix it with powder sugar, cream cheese and vanilla. Put it into your fridge for 1 hour. When it get fixed take a piping bag and put the cream on top.

Bon apetit!