White Chocolate and Lemon Cupcakes
- For the cupcakes
- ½ cup butter
- 0.333 cup superfine caster sugar
- 2 Tbsps light brown sugar
- 2 eggs
- 1 ½ cups all-purpose flour
- 1 tsp Baking powder
- 1 pinch salt
- ½ cup milk
- 1 cup white Chocolate chip
- For the buttercream
- ½ cup unsalted butter
- 2 ½ cups powdered sugar
- 3 ½ ozs Lemon curd
- 1 tsp lemon juice
For the cupcakes: heat the oven to 190°C (170° fan) 375°F gas 5. Place paper cases in a 12 hole deep bun tin.
Beat the butter and both sugars in a mixing bowl until light and fluffy.
Gradually beat in the eggs, beating until fully incorporated into the mixture.
Sift in the dry ingredients and gently stir into the mixture. Stir in the milk and chocolate chips.
Spoon the mixture into the paper cases. Bake for 20-25 minutes, until golden. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the buttercream: beat the butter until soft. Sift in the icing sugar and beat well until smooth and creamy.
Beat the lemon curd with the lemon juice until well blended. Beat into the buttercream until smooth.
Spoon the buttercream into a piping bag and pipe on top of the cakes. Decorate with sugar hearts, white chocolate flakes and lemon jelly wedges.