In a large bowl, beat the sugar and eggs well. Preheat the oven to 350°F (180°C).

Now sift the flour, baking powder, salt, lemon zest, and oil. Mix until everything is well combined.

In a muffin tray, place the liners and use an ice cream scoop to add a bit of batter, then place a piece of white chocolate and fill up to halfway. Bake for 45 minutes with heat from above and below at medium height, then remove and let cool.

For the buttercream:

In a bowl, use electric beaters to mix the butter with the sugar until well combined, then add the hazelnut spread and milk, and beat for a few more minutes.

Use a piping bag with a star tip to make small roses.

I hope you enjoy it.