5 Sept 2014

Food: White chocolate and lemon cupcakes by Beverley

White Chocolate and Lemon Cupcakes

When I saw that Gem wanted people to write a guest post on her blog, I knew I had to get involved! Given my love of baking (and just food in general really) I wanted to share this little recipe with you that I put together a couple of weeks ago. 

White Chocolate and Lemon Cupcakes - makes 12

125g lightly salted butter
125g caster sugar
2 eggs
1/2 tablespoon vanilla extract
finely grated rind of a lemon
300g self-raising flour
1 teaspoon baking powder
150g white chocolate
150ml double cream
sugar flowers

1. Preheat the oven to 180°C
2. Line a bun tray with 12 paper cake cases
3. Mix the butter and caster sugar together, then add the eggs and vanilla extract and whisk the mixture together
4. Add the grated lemon rind and stir into the mixture, trying to ensure that it is evenly spread throughout the mixture
5. Sift in the self-raising flour and baking powder, and whisk the entire mixture together
6. Divide the mixture between the cake cases
7. Place in the oven for approximately 20 minutes 
8. Remove from the oven and leave to cool on a wire rack
9. While the cakes are cooling, put 75ml of the double cream into a small saucepan and bring it almost to the boil
10. Pour the warm double cream over the chocolate and leave the chocolate to melt, stirring occasionally 
11. When the chocolate and cream mixture has cooled, mix in the remaining cream to make the mixture a little thicker 
12. Drizzle the chocolate and cream mixture over the cakes and decorate with flowers

The outcome is light and creamy and tastes fabulous, and these cakes are absolutely perfect for a girls night in! 

Beverley xx

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  1. This has put me in the mood for a saturday morning bake. I need to go to the shops and get myself some ingredients to make myself these delicious treats!x

  2. They look yummy :)



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