Zesty Lemon & White Chocolate Cupcakes

May 04, 2018

Zesty Lemon & White Chocolate Cupcakes

Zesty Lemon & White Chocolate Cupcakes

Huge thanks to our guest post writer Wendy Robinson, for this month’s mouth-watering recipe!! Deliciously light and moist lemon cupcakes, with a fresh and fruity ‘zing’.  

Check out all recipes here

Makes 12 cupcakes

Ingredients

130g self raising flour        3 medium eggs

130g butter (salted)           130g caster sugar

Grated zest of a lemon      1 Tablespoon of lemon curd

Topping

150g white chocolate

Edible decorations of your choice

Equipment

Mixing bowl                       Wooden spoon for mixing                         

Paper cupcake cases

12 hole cupcake / muffin tin 

Preheat oven to 1800C / 3500F

Method:

1. Place sugar, butter, eggs and flour in a mixing bowl and beat until fully combined (whisk or electric mixer).

Lemon and white chocolate cupcake recipe

2. Add the lemon zest and lemon curd.

Easy lemon and white chocolate cake recipe

3. Place the paper cupcake cases in the muffin tin, and add an approximately equal quantity to each cupcake case. If available, an ice cream scoop or ladle can help when dishing out cake batter evenly.

Easy white chocolate and lemon cake recipe

4. Bake in a preheated oven for 20-25 minutes until slightly browned on top and firm to the touch. Transfer to a wire cooling rack until cold.

Lemon and white chocolate cupcake recipe

5. Break the white chocolate into small, evenly sized pieces and melt in the microwave (HIGH for 30 seconds at first, then short bursts of 10 seconds, stirring in between, until melted). *Based on 800W microwave – adjust times accordingly.

6. Spread the melted chocolate over the cooled cupcakes with a knife and decorate immediately, as desired.

 

 




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