To begin, I take out of the refrigerator butter and turn on the oven, let it heat up. And while they are warming up, sift flour in bowl, add baking powder, sugar, vanilla sugar (I have it with natural crushed vanilla) and milk. All is mixed.

Then add to this mix the softened butter (if you do not have time enough to heat up, I put it on 5-10 seconds in the microwave). And pound his blade into crumbs. You can certainly replace butter with margarine, but butter is better.

Then add the egg and cream (any fat content, even milk, but the most full-bodied milk taste is, of course, heavy cream). And all this mixed with a mixer at slow speed, without fanaticism (NOT whipped). Here's a soft, silky mass is obtained.

Spread it out 12 silicone molds. Already proven that if the test in the form of a lot, when baking it will flow out and flood the pan. So fill the tins about half full (I'm putting no more than 2 tablespoons per mold). And send in an already heated to about 180 degree oven for 15-20 minutes until dry toothpick. It is important not to overdo, otherwise the bottom will burn while the top cupcakes covered with icing. Be guided by your oven! I have a gas, heats only from the bottom. Therefore, the degree and time - approximate.

Here they are ready. Left to cool, removed from the forms and cover with frosting.

For the glaze in powdered sugar and add 3 tsp lemon juice, depending on thickness. If needed, add more juice. Usually takes 5 tsp of juice.

Brush the cupcakes with frosting, giving her a little dry. It becomes smooth and shiny.