A simple light and fluffy cupcake, bursting with white chocolate chips and fresh lemon zest. These cupcakes are simple and quick to make, and taste delicious!
To start with, make a simple batch of cupcakes. I used the all-in-one method here to make things even quicker and easier. Add all of the cake ingredients into a bowl, except for the chocolate chips and lemon zest, and mix with an electric mixer until you have a nice smooth batter. Add the fresh lemon zest, and stir through the chocolate chips, trying to ensure that they are evenly distributed. When all mixed, add to the pre prepared cupcake cases and place in the oven.
White Chocolate
I would recommend using an unwaxed lemon for this bake. This will not only give a better flavour and texture to the finished cakes but also helps to add a little bit more moisture to the cakes as the natural oils in the lemons can help add flavour and moisture to the bake. It is also better to use chocolate chips as opposed to broken chocolate. Here, the lemon and white chocolate perfectly compliment each other creating the perfect spring time bake.
I would always recommend using the best and freshest eggs that you can. For this recipe I have used ‘golden yolk’ free range eggs which naturally have a very bright orange yolk, which has made this bake look slightly more yellow than a traditional cake.
Once these were cooled, I chose to top them with a simple lemon buttercream and finish off with a sprinkle of extra lemon zest. For the perfect Easter finisher, I topped with a homemade white chocolate and lemon truffle. Any leftovers should be stored in an airtight container in a cool dry place for 4-5 days.
Ingredients
- CUPCAKE:
- 2 oz / 60 g Self Raising Flour
- 2 oz / 60 g Butter
- 1 oz / 30 g Caster Sugar
- 1 Egg
- 1 teaspoon Milk
- 60 grams White Chocolate Chips
- Zest of 1/2 Lemon
Instructions
- Preheat oven to 180*c/350*f/Gas Mark 4/160*c Fan Oven.
- Line a cupcake tin with cases and set aside.
- Place the butter, sugar, eggs, self-raising flour and milk in a bowl and using an electric mixture, blend until everything is fully combined.
- Stir through the white chocolate chips and lemon zest, mixing until well combined, and spoon the mixture into your prepared cases, filling 1/2 way.
- Cook for 16 to 20 minutes, until golden brown but still light and fluffy. You can tell the cakes are ready when they spring back when lightly pressed. You could also insert a skewer into the middle of one of the cakes and if it comes out clean, then the cakes are ready.
- Once ready, remove from the oven.
- Allow the cakes to sit in the tin for roughly 5 minutes, then place on a wired rack to cool.
- Once cool, top with your favourite icing.
Notes
Store any leftovers in a cool dry place for 3-4 days. I prefer these eaten fresh so make smaller batches but feel free to double the recipe for more cupcakes.
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