Vegetarian food blog featuring delicious and nutritious whole food recipes, creative baking and luscious chocolate.

Lemon & White Chocolate Cupcakes

Lemon and White Chocolate Cupcakes topped with Lemon Chantilly Cream

Cupcakes | 24th June 2013 | By

Have you tried lemon and white chocolate before? It’s a lovely combination. The zing and tartness of the lemon offsets the sweetness of the chocolate very nicely. The sponge of these lemon & white chocolate cupcakes is delicious in its own right. If you top it with lemon chantilly cream, however, it’s raised up to the level of sublime.

Creative Cupcakes

Cupcakes took Britain by storm a few years ago. They made their way over from the USA and all but eclipsed our smaller traditional fairy cakes. Each year, the food gurus proclaim that cupcakes are in decline and some new cake fad will see them off. I’ve yet to witness this phenomenon. Cupcakes remain extremely popular. There are numerous cookbooks, cafes and online shops dedicated to them and there are very few baking blogs that have not featured them at least once.

Lemon Sponge Cupcakes

I am no exception to this rule as you can probably tell by the number of cupcakes I have made. Cupcakes, fairy cakes, call them what you will, I’m quite a fan. They’re easy to bake and everyone gets to have their very own carefully crafted cake in miniature form. I love the way they’re so easily adapted to create a myriad of little fancies. Change the base, alter the type or flavour of icing, add a surprise something in the middle – the adaptations are endless.  They can be things of great beauty, but for me, as with all cake, the quality of flavour, texture and ingredients are what it’s really about.

Competition

The good folk of Range Cookers have a rather exciting baking competition for bloggers. You guessed it – cupcakes. Bake your cupcake of choice and be in with a chance of winning a 90df Select Range Cooker worth nearly £1,000.

All you have to do is bake and decorate some cupcakes, photograph them, write a blog post about how you made them and mention the Range Cookers brand. Don’t forget to acknowledge your sources, if relevant. Your creations will be judged by a panel of three (of which I’m one) and you have until midday on 12th August to get your entries in. Blog links should be sent via e-mail, Twitter or Facebook; you can see the full details on the competition website.

I am very excited to announce that one of the three judges will be me and I’m really looking forward to seeing all of those Cupcake Creative entries.

September Update – Winner Announced

The winner was announced a couple of weeks ago, but in case you missed it, I’m highlighting it here.

Congratulations go to Lucy of Supergolden Bakes who won with her raspberry lemon swirl cupcakes. She gets the prize of a new range cooker.

Raspberry Lemon Swirl Cupcakes via SuperGolden Bakes

Lemon and White Chocolate Cupcakes

To get you in the mood and to inspire beginners and experienced bakers alike, how about these lemon and white chocolate cupcakes? As my initial inspiration, I used the lemon cupcake recipe from Cupcakes from the Primrose Bakery by Martha Swift & Lisa Thomas. I then changed everything as I always do.

Wholemeal flour is my thing. But I mixed it with some plain flour this time to ensure the sponge was nice and light. I used a bit less butter and sugar and swapped the buttercream topping for lemon Chantilly cream with white chocolate.

Lemon and White Chocolate Cupcake topped with Lemon Chantilly Cream

Well, the lemon Chantilly cream part of these lemon and white chocolate cupcakes was just fabulous. It was even more delicious than the one I used in these raspberry tarts. Luckily I had a bit left over so I was able to savour it in its unadulterated form. Having said that, the cake was delicious too – moist and moreish with a nice tang of citrus. I put a plateful in a basket and trotted off to town to deliver a bit of midsummer cheer to a couple of friends. They were received gratefully. I did, however, keep a few in reserve for CT and me.

Keep in Touch

Thanks for visiting Tin and Thyme. If you make these lemon & white chocolate cupcakes, I’d love to hear about it in the comments below or via social media. Do share photos on your preferred social media site and use the hashtag #tinandthyme, so I can spot them. For more delicious and nutritious recipes, follow me on TwitterFacebook, Instagram or Pinterest.

Lemon & White Chocolate Cupcakes. PIN IT.

Lemon Cupcakes with White Chocolate & Lemon Chantilly Cream

Lemon and White Chocolate Cupcakes – The Recipe

Lemon and White Chocolate Cupcakes topped with Lemon Chantilly Cream
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5 from 1 vote

Lemon & White Chocolate Cupcakes

These scrummy little lemon & white chocolate cupcakes are topped with a sublime lemon Chantilly cream. They're zingy, tart and sweet all at the same time and would be perfect for a spring or summer afternoon tea. 
Prep Time30 mins
Cook Time22 mins
Total Time52 mins
Course: Afternoon Tea, Dessert, Snack
Cuisine: British
Keyword: chantilly cream, cupcakes, lemons, white chocolate
Servings: 12 cupcakes
Calories: 306kcal

Ingredients

Lemon Sponge

  • 100 g unsalted butter - softened
  • 200 g golden caster sugar (I used cardamom sugar)
  • 2 large eggs (I used duck eggs)
  • 1 organic lemon (scrub well with soap and water if unwaxed)
  • 275 g flour - half wholemeal & half plain
  • 1 rounded tsp baking powder
  • 4 tbsp milk

Lemon Chantilly Cream

  • 75 g good quality white chocolate
  • 200 g double cream
  • 1 organic lemon (scrub well with soap and water if unwaxed)

Instructions

Lemon Sponge

  • Line two 6 hole muffin tins with spotted yellow cupcake cases. Preheat the oven to 180C.
  • Using a wooden spoon, cream the butter and together in a large mixing bowl until the the mixture is light and well combined.
  • Beat in the eggs one by one, using a tbsp of flour after the first egg to prevent curdling.
  • Grate in the lemon zest and beat until smooth and creamy.
  • Sieve in the flour and baking powder and stir in carefully. Add the milk and 4 tbsp of lemon juice. Stir until just combined.
  • Spoon into 12 cupcake cases and bake for 22 minutes until well risen, golden and a cocktail stick inserted comes out clean.
  • Allow to cool in the tins for 10 minutes then turn out onto a wire rack to cool completely.

Lemon Chantilly Cream

  • Melt the chocolate in a bowl over a pan of hot, but not boiling water. Stir and leave to cool slightly.
  • Whisk the cream and grated lemon zest with a balloon whisk until soft peaks form. Stir a couple of tablespoons into the white chocolate, then fold the chocolate mixture into the remaining cream until just combined.
  • Use a palate knife to swirl the Chantilly cream over the tops of the cold cakes.
  • Decorate with lemon jelly slices and yellow sprinkles.

Notes

Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.

Nutrition

Calories: 306kcal | Carbohydrates: 40g | Protein: 4.8g | Fat: 15.6g | Saturated Fat: 9.2g | Cholesterol: 73mg | Sodium: 104mg | Potassium: 72mg | Fiber: 3.3g | Sugar: 20.1g | Calcium: 470mg | Iron: 0.2mg

10 Comments

  1. Angie Schneider

    24th June 2013 at 6:45 pm

    My husband is a huge fan of white chocolate…these cupcakes will be perfect for him.
    Cupcake competition…that will be a lot fun and lots of entries..can’t wait to see what everybody brings!

    Reply
  2. Janice Pattie

    24th June 2013 at 9:22 pm

    They look lovely. I don’t think cupcakes will ever go out of fashion, they are the perfect size.

    Reply
  3. Phil in the Kitchen

    24th June 2013 at 10:20 pm

    Lemon and white chocolate is an excellent combination. They look delicious.

    Reply
  4. Kit @ i-lostinausten

    25th June 2013 at 8:49 am

    Lovely citrusy cupcakes with lemon cream Chantilly! Heavenly YUM!

    Reply
  5. Baking Addict

    25th June 2013 at 9:03 pm

    ooh I love cupcakes and this sounds like a great competition! Lemon cupcakes (and cake) are my all time favourite treats. I’ve never had lemon with white chocolate so will have to give that a go sometime. Good luck with the judging!

    Reply
  6. Gloria Baker

    25th June 2013 at 11:09 pm

    love all with lemon and special cupcakes!!

    Reply
  7. rah gray

    28th June 2013 at 10:44 pm

    oh god this looks so yummy!!!

    Reply
  8. belleau kitchen

    30th June 2013 at 3:08 pm

    Gorgeous looking cupcakes. Love the idea of that lemon cream icing. So pretty. Fab competition too. All good!

    Reply
  9. Christian Halfmann

    30th June 2013 at 4:28 pm

    They look lovely. I might have directly gone for the recipe and baked some right away, but I just had lemon and almond muffins.

    Reply
  10. supergoldenbakes

    30th June 2013 at 5:02 pm

    These really look yummy. Would never think to pair chocolate and lemon but this sounds delicious.

    Reply

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