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Lemon and white chocolate cupcakes
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Zesty lemon cupcakes with creamy, sweet white chocolate buttercream piped on top in an ice cream-style swirl.
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Serves: 12
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Prep time: 20 mins
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Cooking time: 18 mins
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Total time: 38 mins
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Skill level: Bit of effort
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Costs: Mid-price
Ingredients
Learn how to pipe your buttercream icing on in an ice cream-style swirl like the ones pictured, with our easy-to-follow video.
- 120g butter, softened
- 150g caster sugar
- Grated zest of 1 lemon
- 2 large eggs, room temperature (we used Ella Valentine eggs)
- 200g self-raising flour
- 1tsp baking powder
- 125ml milk
For the white chocolate buttercream:
- 120g butter, softened
- 200g icing sugar, sifted
- 50g white chocolate, melted
You'll also need:
- 12-hole muffin tin
- 12 cupcake cases
Method
- For the cupcakes: Preheat the oven to 180˚C/350˚F/gas 4. Line a 12-hole muffin tin with cases.
- Sift the flour and baking powder together in a large, clean bowl and set aside.
- In a separate large, clean bowl cream the butter and sugar until light and fluffy, then add in the lemon zest.
- Add the eggs one at a time, beating well after each addition.
- Add half the flour, then half the milk and fold in. Repeat with adding the remaining flour and milk, then fold in again.
- Spoon the mixture into the cupcake cases filling ¾ of the way and bake for 18 mins or until a cocktail stick inserted into the centre comes out clean. Remove the cupcakes from the oven and place on wire racks to cool completely.
- For the white chocolate buttercream: In a large, clean bowl cream the butter, then gradually add and stir in the sugar until smooth and creamy.
- Add the cooled, melted chocolate and continue creaming until fully combined.
- Pipe the buttercream onto the cupcakes using a piping bag and then, garnish with lemon zest and grated white chocolate.
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Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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