Cupcake with lemon glaze and cream-cheesetopping
Stir 3 tablespoons of the icing sugar and add the lemon juice bit by bit until a soft, white and creamy paste is created. Spoon this over the cupcakes and let it stiffen.
Stir the butter with the rest of the icing sugar and lemon zest gently and creamy with a mixer and mix the cream cheese well.
Put the cream in a piping bag and spray beautiful rosettes on the glaze. Leave to stir for half an hour in the refrigerator.
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