Get some muffin molds, place the sugar and room temperature butter in a bowl, and use a whisk to cream the ingredients
Add the eggs, salt, vanilla, and grated lemon zest, and beat; finally, add the sifted flour and baking powder
Mix with a wooden spoon until the batter is smooth
Distribute the batter into the cupcake liners, being careful not to exceed half the volume; the cupcake should not overflow while baking
Bake in a preheated oven at 180 degrees for 20 minutes until they are slightly golden on the surface
Cupcake molds
Electric whisk
Piping bag
| Energy (kcal) | 338.95 |
| Carbohydrates (g) | 38.4 |
| of which Sugars (g) | 22.95 |
| Fat (g) | 18.95 |
| of which Saturates (g) | 10.67 |
| Protein (g) | 4.96 |
| Fiber (g) | 2.29 |
| Sale (g) | 0.46 |
