preparation

Preheat the oven to 180°C top and bottom heat. Place the cold butter briefly in the oven and have a mixing bowl ready. Beat the slightly melted butter with little by little sugar until fluffy. Then incorporate one egg after the other well. Add vanilla sugar, a small pinch of cinnamon and the juice as well as the zest of half an organic lemon and beat everything vigorously. Sift the flour with baking powder and salt and slowly stir into the mixture. (If the mixture becomes too thick, a small sip of milk can help.)

Line a muffin tin with paper cases or grease and flour well. Divide the dough evenly between the molds and bake on the middle shelf in the preheated oven for 20 minutes until golden.

Meanwhile, mix the curd with vanilla yoghurt, sugar, lemon juice and a little (very fine) lemon zest well in a bowl. Taste and optionally underline the aroma with a little vanilla paste. Let the topping sit in the fridge until the muffins have cooled.

As soon as the muffins have cooled completely from the oven on a wire rack, they can be served. Fill the topping from the refrigerator into a piping bag with a star nozzle and carefully pipe it onto the cakes. Then decorate with the washed and well-drained berries and that Cupcakes are ready to eat!