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
Author: Choclette @ Tin and Thyme

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 ml 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