Lemon and White Chocolate Cupcakes

These cupcakes are a favorite! Nothing beats the tartness of lemon combined with white chocolate!

what you’ll need

cupcake

125g SR flour

125g caster sugar

125g butter

2 eggs

2 tablespoons cream

Zest of 1 lemon

Purchased lemon curd

lemon butter cream

200g softened butter

3 cups icing sugar mixture

250g melted white chocolate

Juice of 1 lemon

Method

Beat together, butter, sugar, eggs and flour. Beat for 3 minutes on a high speed, add cream and zest and beat for a further minute.

Divide the mixture between 12 cupcake cases (mixture should roughly fill ³/₄ of the case).

Bake at 180oC for 15 to 20 minutes or until springy to the touch.

Let the cakes cool completely.

For the butter cream, beat butter until light and fluffy, then add icing sugar ¹/₄ cup at a time, beating well after each addition. Add cooled melted chocolate, beat till mixed through, then add lemon juice and beat again until everything is well incorporated. 

With a serrated edged knife (see tips), carefully cut a small hollow from the top of each cake. Fill with lemon curd.

Pipe a generous swirl of the buttercream onto each cake and decorate with white chocolate decorations and extra lemon zest.

Tips

* You could use the tip of a piping nozzle to make a hollow for the lemon curd rather than a knife, if you prefer.

* Reserve a small amount of melted chocolate for decoration. Spoon into a small piping bag (or use a small sandwich bag with a small slit cut into the bottom). Pipe onto a baking paper lined tray (just do random swirls). Refrigerate still set. till set.