Serves 12
Preparation time:
20 mins
Cooking time:
18 mins
Lemon & white chocolate cupcakes
A delightfully zesty lemon cupcake with creamy, sweet white chocolate buttercream.
Ingredients
- 120g butter, softened
- 150g caster sugar
- Grated zest of one lemon
- 2 large Ella Valentine Baking Eggs, room temperature
- 200g self raising flour
- 1 tsp baking powder
- 125ml milk
White Chocolate Buttercream
- 120g butter, softened
- 200g icing sugar, sifted
- 50g white chocolate, melted and cooled
- 1 tbsp whole milk
Method
Preheat oven to 180 degrees. Line a 12 hole muffin tin with cupcake cases.
-
Sift the flour and baking powder together and set aside.
- Cream the butter and sugar until light and fluffy. Add the lemon zest and the eggs one at a time, beating well after each addition. Mix in half the flour, then half the milk. Repeat with the remaining flour and milk.
- Spoon the mixture into the cupcake cases and bake for 18 minutes or until a cocktail stick inserted into the centre comes out clean. Place on wire racks to cool completely.
White Chocolate Buttercream
-
Cream the butter and gradually add the sugar until smooth and creamy.
- Add the cooled, melted chocolate and continue creaming until fully combined.
- Pipe onto the cupcakes using a piping bag and garnish with lemon zest and grated white chocolate.
