LEMON CUPCAKES

INGREDIENTS:

150 g of whole spelled flour
60 g of powdered erythritol
1x baking powder
two tablespoons of yogurt
1.5 dl of milk
3 tablespoons of olive oil
1 teaspoon of vanilla extract

1 egg
2 egg yolks
125 g of powdered erythritol
80 ml of lemon juice
1 tablespoon of grated lemon zest
80 g of butter

150 g of cream cheese
150 ml of whipping cream (milk fat)
80 g of powdered erythritol
1 teaspoon of vanilla extract
grated zest of one lemon

1.First, mix all the dry ingredients (flour, erythritol, baking powder). Then add the wet ingredients (milk, oil, yogurt and vanilla) to the dry mixture. Mix everything together until the mixture is completely combined. Distribute the resulting mixture in molds. Bake for 10 minutes at 180˚ C or until there are no crumbs left on a toothpick. The mixture is enough for 12 muffins.

2.Beat one whole egg and egg yolks together with a whisk. Then we add erythritol, lemon juice and lemon peel to this mixture. Steam until the cream thickens, about 10 minutes should be enough. Then we remove it from the stove and add the butter that we previously cut into smaller pieces. We mix until all the ingredients are combined. Let the cream cool down. During this time, make holes in the muffins, where we will add the cream. You can transfer the cream to a pastry bag or fill it with the help of a small spoon.

3.Cream cheese and erythritol are mixed together until a compact mixture is obtained. Then we wip the cream and manually mix it into the mixture of cheese and erythritol. Add vanilla and grated lemon peel. Transfer the mixture to a cream bag and decorate as desired.