Lemon & White Chocolate Cupcakes
These lemon and white chocolate cupcakes are heavenly! Tangy, moist and ever so delicious.
150g FAGE Total
275g plain flour
½ tsp baking powder
185g golden caster sugar
150ml vegetable oil
1 lemon, zest grated
1 tsp lemon extract
For the white chocolate frosting:
Grated zest and juice of 2 lemons
50g golden castor sugar
2 tsp limoncello liqueur (optional)
100g white chocolate, broken into chunks
200g unsalted butter, softened
75g golden icing sugar
To decorate: candy floss and edible gold glitter or long strips of lemon zest dipped in sugar to crystallise.
- Preheat the oven to 180°C / 350°F / Gas Mark 4. Line a cupcake tray with paper cases.
- In a bowl sift the flour and baking powder together then stir in the sugar. Beat in the eggs, yoghurt and oil. Fold in the zest and extract. Spoon the mixture into the cupcake cases, filling them three quarters full. Bake for 20-25 minutes until golden and a skewer comes out clean. Leave to cool in the tray for 5 minutes before moving to a cooling rack.
- For the frosting: boil the lemon juice and sugar together in a small saucepan until the sugar has dissolved. Add the limoncello and bring to the boil again. Remove from heat and mix in the white chocolate, stirring until melted. Leave to cool.
- Beat the butter and icing sugar together until pale and fluffy. Mix in the cooled chocolate mixture and beat for a further minute. Using a piping bag fitted with a plain nozzle or a small spatula decorate the cupcakes. Decorate with either candy floss and glitter or crystallised lemon zest.
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