Lemon and White Chocolate Cupcakes

5 from 1 vote

Lemon and White Chocolate Cupcakes

These scrummy little lemon and white chocolate cupcakes are topped with a sublime lemon Chantilly cream. They're zingy, tart and sweet all at the same time and are perfect for a spring or summer afternoon tea.

Prep Time30

Cook Time22

Total Time52

Course: Afternoon Tea, Dessert, Snack

Cuisine: British

Keyword: chantilly cream, cupcakes, lemons, white chocolate

Servings: 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 ½ tsp baking powder
4 tbsp milk

Lemon Chantilly Cream

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

Metric - US Customary

Instructions

Lemon Sponge

Line two 6 hole muffin tins with spotted yellow cupcake cases. Preheat the oven to 180℃ (160℃ fan, 350℉, Gas 4).
Using a wooden spoon, cream the butter and sugar together in a large mixing bowl until the the mixture is light and well combined.
100 g unsalted butter, 200 g golden caster sugar
Beat in the eggs one by one, using a tbsp of flour after the first egg to prevent curdling, if needed.
2 large eggs
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.
275 g flour, 1 ½ tsp baking powder, 4 tbsp milk
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.
75 g good quality white chocolate
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.
200 ml double cream (heavy cream), 1 organic lemon
Use a palate knife to swirl the Chantilly cream over the tops of the cold cakes.
Decorate with lemon jelly slices and yellow sprinkles, if liked.

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