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.
Course: Afternoon Tea, Dessert, Snack
Keyword: chantilly cream, cupcakes, lemons, white chocolate
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.
Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.