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Lemon and white chocolate cupcakes

(41 ratings)

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Lemon and white chocolate cupcakes
Lemon and white chocolate cupcakes
  • Serves: 12

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Zesty lemon cupcakes with creamy, sweet white chocolate buttercream piped on top in an ice cream-style swirl.

Ingredients

For the cupcakes:
  • 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

Learn how to pipe your buttercream icing on in an ice cream-style swirl like the ones pictured, with our easy-to-follow video.

Method

  1. For the cupcakes: Preheat the oven to 180˚C/350˚F/gas 4. Line a 12-hole muffin tin with cases.
  2. Sift the flour and baking powder together in a large, clean bowl and set aside.
  3. In a separate large, clean bowl cream the butter and sugar until light and fluffy, then add in the lemon zest.
  4. Add the eggs one at a time, beating well after each addition.
  5. Add half the flour, then half the milk and fold in. Repeat with adding the remaining flour and milk, then fold in again.
  6. Spoon the mixture into the cupcake cases filling 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.
  7. 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.
  8. Add the cooled, melted chocolate and continue creaming until fully combined.
  9. Pipe the buttercream onto the cupcakes using a piping bag and then, garnish with lemon zest and grated white chocolate.

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  • 4
(41 ratings)

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