Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Lemon and White Chocolate Cupcakes June 26, 2012

Makes 12 – 18

 

Ingredients, for the cupcakes

 

120g butter, room temperature

150g caster sugar

grated zest of 1 lemon

2 large eggs, room temperature

200g self-raising flour

1 tsp baking powder

125ml milk

50g white chocolate chips

 

For the white buttercream

 

120g butter, softened

200g  icing sugar, sifted

50g white chocolate, melted and cooled

 

To decorate

 

50g white chocolate chips

grated lemon zest (optional)

 

Method

 

Preheat oven to 180C/gas mark 4. Line a cupcake tin with cupcake cases. Sift the flour and baking powder together and set aside.

Cream the butter and sugar together until light and fluffy. Add the lemon zest and the eggs one at a time, beating well after each addition. Mix in half the flour, then half the milk. Repeat with the remaining flour and milk. Finally stir in the white chocolate chips.

Spoon the mixture into the cases and bake for 18 minutes. Place on a wire rack to cool completely.

To make the buttercream, cream the butter in a bowl and gradually add the icing sugar until smooth and creamy. Add the cooled, melted chocolate and continue creaming until fully combined. Pipe the buttercream onto the cakes and garnish with the white chocolate chips.

Advertisements
 

What do you think, would you make this?

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s