Spring lemon cupcakes

Obviously, not restricted for spring only ;)

Magnificently soft and wonderfully scented lemon cupcakes covered with sweet and colourful royal icing (I've never expected these two would make such a tasty connection!). These are my absolutely first steps with ready-to-use royal icing, so the decorations are not exceptionally complex ;) Feel free to use your imagination. Enjoy and bon appetit!

Serves: 12 cupcakes. Preparation: about 40 min. Baking: 17-20 min.

Equipment:

- zest grater,

- 2 bowls,

- mixer,

- muffin tin,

- muffin cases (or a bit of butter to grease the tin),

(now, for the decoration part:)

- 1 or 2 sheets of baking paper,

- rolling pin,

- biscuit cutter (round/roundish/flower-shaped) about 8cm (3 in) in diameter,

- small flower-shaped biscuit cutter (optional)

Ingredients:

* cupcakes:

- 113g (1/2 cup) soft unsalted butter,

- 130g (2/3 cup) granulated sugar,

- 3 eggs,

- 1 tsp vanilla extract,

- zest of 1 lemon,

- 2-3 tbsp lemon juice,

- 200g (1 1/2 cup) flour,

- 1 1/2 tsp baking powder,

- 1/4 tsp salt,

- 60ml (1/4 cup) milk,

(for the decoration:)

- 100g cream cheese,

- 180-200g ready-to-use icing,

- sugar pearls

Method:

Line the muffin tin with paper cases, or grease it with butter.

Grate the lemon zest.

Preheat oven to 180ºC/350ºF.

In a (larger) bowl, mix together the butter and sugar until light and fluffy (ca. 2-3 min.).

Add the eggs, one at a time, beating well after each addition.

Stir in the vanilla extract and lemon juice.

In the other (smaller) bowl, whisk together the lemon zest, flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mix and milk to the butter mix, beginning and ending with the flour. Beat only until incorporated.

Fill in the muffin cases.

Bake for about 17-20 min., until a toothpick inserted into a cupcake comes out clean.

Allow the cupcakes to cool completely and, with a knife, spread a thin layer of creem cheese on top of them.

Prepare the decoration:

Mold the icing in your hands, until it gains the consistency of plasticine.

Put the icing between two sheets of baking paper (or just put in on one side of a sheet and cover it, folding the paper in half), and roll it out to about 1,5 mm thick sheet.

Cut out circles or flowers (with the larger cutter), carefully peel them off and place on the tops of cupcakes..

Cut out flowers (with the small cutter), and glue them with cream cheese to the cupcake icing.

Glue also the sugar pearls at the centre of the flowers.