The delicious banana spinach cake is one of our favorites and this morning I used the recipe to make muffins. Then – to top the experience – I turned them into little cupcakes by adding a lemon topping. Very Easy – and I’ll show you how!
This topping is made with:
- 75 g (2.6 ounce) butter – room tempered
- 75 g (2.6 ounce) Philadelphia cream cheese
- 1 tbsp. honey
- the peel of one lemon (grated)
- and the juice from about half a lemon
Mix all the ingredients in a bowl, and then use a knife to spread the topping on the muffins
Store in a box with lid in the fridge until eaten – yummy!