Fresh mint is well washed and dried. Separate the leaves from the stem and chop. Crushed mint should be 70 grams.
Remove the zest from the lemon.
Butter beat with sugar until fluffy and one to enter the eggs.
For further preparation, we need the baking powder. Add baking powder, sifted flour, zest, juice from half a lemon and mint to the dough. Mix well. Give the dough to stand for 10 minutes, then spread in the form of cupcakes and bake in a preheated 180 degree oven, about 30 minutes, it all depends on the size of the forms. Readiness check skewer.
Prepare the icing. The rest of the lemon juice is mixed with powdered sugar until the mass thickens and becomes glossy. Our lemon frosting is ready.
Ready-made cakes are removed from the molds and while they are still warm pour lemon glaze. You can decorate the pastry sprinkles and sprigs of mint.