This cupcake mixes a few of my favourite recent recipe; a white chocolate chip and lemon cupcake, piled high with my lemon zest buttercream frosting decorated with extra lemon zest and topped with a homemade white chocolate and lemon truffle. This is delicious indulgence at it’s best! Easy individual recipe is absolutely delicious, but when put together, each flavour comes together making the perfect cupcake and indulgent treat!
Each component of this recipe is easy to make, the most time consuming part is creating the homemade chocolate truffle. This is mainly due to waiting for each part to set in the fridge before adding an additional layer. I would recommend that you make these the day before to ensure that everything is ready when it comes to assembling the final bake.
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.
To make this, start to make a basic buttercream frosting. Mix the unsalted butter in an electric mixer until creamy. Next, add the icing sugar in two batches, adding the milk with the second batch. I always recommend stirring the icing sugar with a spoon before using an electric mixer. This helps to prevent an icing sugar cloud explosion! After everything is fully mixed together, stir through the lemon zest. Give everything a mix until fully combined. With buttercream you can’t overmix, so blend on high until you have a nice smooth texture.
I would recommend using an unwaxed lemon for this recipe. This will not only give a better flavour and texture to the finished frosting but also helps to add a little bit more moisture to the buttercream as the natural oils in the lemons can help add flavour and moisture.
This buttercream is thick enough to be piped, but if you prefer then you can add a tablespoon of icing to each cake and using a palette knife or butter knife, ‘smear’ it to the top of the cake. I chose to pipe this on top of my cake using a Wilton 2D piping nozzle. I’ve also added a sprinkle of fresh lemon zest for the perfect finishing touch and final touch of flavour.
Lastly, top with a homemade white chocolate truffle filled with a lemon cream filling.
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
- FROSTING:
- 3 oz / 85 g Unsalted Butter
- 6 oz / 170 g Icing Sugar
- 1 teaspoon Milk
- Zest of 1/2 Lemon, plus extra for decorating
- Homemade Lemon White Chocolate Truffle, link in post
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, start to make the frosting.
- Bring the unsalted butter to room temperature
- Add the butter to a mixing bowl and using an electric mixer, blend until creamy
- Add half of the sieved icing sugar to the bowl and using a spoon, gently stir together until just combined (this helps to prevent an icing sugar explosion!), before mixing with the electric mixer
- Add the remaining icing sugar and milk and follow the steps above, do not be afraid to overmix, you want this to be nice and smooth
- Mix through the fresh lemon zest
- When everything is blended and smooth, apply to your cooled cake. This icing is thick enough to pipe if desired or can be placed on top of the cake in your chosen design
- Top with a homemade lemon white chocolate truffle
Notes
Any leftover chocolate truffles need to stored in the fridge as they melt quite quickly. Leftover cupcakes should be stored in an airtight container in a cool dry place for 3-5 days.
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