Mini Cupcakes, Two, Three

1 & 2

In a food processor, combine the confectioner's sugar, butter, and flour to obtain a uniform mixture

Add the vanilla extract and continue processing until smooth

3

Add the lemon zest and process for another moment

4

Remove the dough from the processor and knead it gently

Wrap it in plastic wrap and refrigerate for 30 minutes

5

To shape the cupcakes, roll small balls of dough into spherical shapes

Use your finger to create a depression in the center of each one

6

Place the cupcakes on an ungreased baking sheet and bake at 1800°C until lightly golden brown

Let them cool on a wire rack

Dust the cupcakes with confectioner's sugar

Heat the raspberry jam, place it in a plastic bag with a small hole cut in the corner, and pipe the cupcakes.