Lemon Butterfly Cupcakes

Grate the lemon zest on a fine grater (yellow part only, avoiding the white pith).

Beat the softened butter, sugar, and vanilla sugar together briefly.

Add the eggs one at a time, beating with a mixer after each addition. Add the lemon zest and milk, and beat until combined.

Add the baking powder and most of the flour, and beat briefly.

Add the remaining flour and fold it in with a spoon.

Grease the molds with butter. Spoon the batter into the molds, filling them 3/4 of the way up. Place in an oven preheated to 180°C. Bake for 25 minutes.

The cupcakes will rise quite a bit. Remove them from the molds and let them cool completely.

Whip the heavy cream until stiff. Toward the end of whipping, add the sugar and beat a little more. Transfer the cream to a piping bag (if you don't have one, put it in a small sturdy zip-lock bag, seal it, and snip off a small corner).

Using a sharp knife, cut the top off each cupcake and slice it in half.

Pipe the cream onto the surface of the cupcake. Place the two halves of the cut-off top on the cream to resemble wings.

The lemon butterfly cupcakes are ready.