Instructions:

1. One day before, place the bag of preparation in a refrigerator at +4°C (40°F) and leave to defrost for 12 hours
   
   
2. For the cakes:
   Preheat the oven to 180 °C (355°F).
3. In a bowl, beat the eggs with the sugar, vanilla sugar, and our previously mixed with yeast.
4. Add the soft butter and mix to obtain a smooth paste.
5. Pour in the cupcake molds 2/3 full.
6. Bake for 15 to 20 minutes.
   
   
7. Assembly:
   Once the lemon cream filling is completely defrosted, heat up the pouch into the microwave to 30°C (85°F).
8. Transfer the mix to a piping bag fitted with a 0.5cm thick tip.
9. Pierce the top of the cakes with the tip and gently stuff the filling into the cupcake.
10. Decorate the top of the cupcake with the whipped cream using a piping bag.