Muffins with Buttered Lemon Cream

Making muffins is incredibly simple - you just need to mix everything, pour into molds and bake.

Ingredients

• For test:
• Butter (softened) - 65 g
• Milk - 2 tbsp. spoons
• Eggs - 3 pcs.
• Sugar - 115 g
• Flour - 115 g
• Baking powder - 1 teaspoon
• Lemon (zest) - 0.5 pcs.
• For cream:
• Butter (softened) - 50 g
• Powdered sugar - 150 g
• Lemon juice - 1 tbsp. the spoon

Directions

1. Prepare all muffin ingredients.
2. Take the butter out of the fridge in advance - both for the dough and for the cream you will need it softened.
3. Preheat oven to 190 degrees.
4. With a regular fine grater, remove the zest from half a lemon (only the yellow part of the peel).
5. Squeeze out 1 tbsp. a spoonful of lemon juice.
6. Combine in a deep bowl an incomplete two hundred milliliter glass of flour, baking powder, lemon zest and sugar.
7. Add softened butter, milk and eggs.
8. Use a spatula or whisk to mix all the ingredients until the dry mixture is completely moistened. The dough will be quite liquid.
9. Pour the dough into moulds. Silicone molds can not be lubricated with oil (unlike metal, ceramics and paper). Fill the molds halfway with batter (I was two-thirds full and my muffins rose and went out of the molds, so I had to cut off the tops).
10. Bake the muffins in an oven preheated to 190 degrees for 15-20 minutes.
11. While the muffins are in the oven, prepare the frosting.
12. Beat the butter with a mixer for two minutes until it becomes soft, lighter, lighter and fluffier.
13. Add lemon juice and powdered sugar to the butter. Mix with a hand whisk.
14. You will get an airy soft cream that holds its shape well. If your cream spreads, place it in the refrigerator for 10 minutes.
15. The muffins are baked. Cool them in molds for 10-12 minutes.
16. The dough came out of the molds, and I cut off the excess.
17. Using a piping bag or a cut-away bag, spread the lemon cream over all the muffins.
18. Light lemon taste and aroma both in the cream and in the cupcakes themselves are very appropriate, it gives the sweet dough originality and freshness.
19. The recipe is so simple that even a child can handle it. Bon appetit!