Lemon honey cupcakes

Name: lemon honey cupcakes
Cook time: 45 min
Total time: 225 min
Yield: 12
Ingredients: 2 lemons cleaned up; 6 el granulated sugar fine (pack 750 g); 125 g butter at room temperature; 100 g white caster sugar bag of 500 g; 1 bag vanilla sugar pack of 10 pieces; 1 el liquid honey; 2 Eggs at room temperature; 125 g self raising flour; 3 el Full Milk warm; 8 el powdered sugar; 1 box minismarties bag 216 g

A tasty recipe. The dessert contains the following ingredients: lemons (scrubbed), granulated sugar (fine (750g)), butter (at room temperature), white caster sugar (bag 500g), vanilla sugar (packet of 10), liquid honey, eggs (at room temperature) ), self-rising flour, whole milk (warm), powdered sugar and minismarties (bag of 216 g).

Ingredients

Kitchen Stuff

peeler, mini-muffin mold with 12 cutouts of 4 to 5 cm, mixer, paper cake molds

Directions

Peel the yellow skin of 1 lemon with the peeler and cut the strips into narrow, long strips of 1-2 mm wide. Squeeze the lemon and heat the juice with 2 tbsp crystal sugar in a saucepan. When the sugar has dissolved, add the strips of skin and simmer for 5 minutes. Take the skins with a slotted spoon from the pan, place them on a plate and sprinkle with the rest of the granulated sugar. Let them dry in a dry place in approx. 3 hours.
Preheat the oven to 200 ° C. Divide the paper molds over the muffin mold. Grate the yellow skin of the other lemon and squeeze out the fruit. Keep the juice for the glaze. Mix the butter with the soft sugar, vanilla sugar and honey. Beat the eggs, the flour, the milk and the lemon rind and spread the batter over the molds. Bake the cupcakes in the middle of the oven for 15-20 minutes until done. Allow to cool for 5 minutes in the muffin form and let them cool further from the mold.
Add 2 tbsp lemon juice to the icing sugar and mix to a thick glaze. Brush the top of the cooled cakes with it. Garnish with the sugared lemon zest and (yellow) Smarties.