In a food processor or kitchen robot, grind the rice until you get a fine flour.
Beat softened butter with sugar. Add eggs, one at a time, and beat again.
Add lemon juice and zest, flour, cornstarch and baking powder. Stir well.
Divide the batter into muffin tins.
Bake for about 20 minutes. Let it cool.
For the topping, beat the cream. When they are practically beat, add the powdered sugar gradually and continue to beat. Finally add the lemon juice and coloring
to feed.
Transfer the frosting to a pastry bag and decorate the cupcakes. finish the decoration with bunnies or chocolate eggs.
