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Easter Cupcakes with Whipped White Chocolate Ganache

Easter Cupcakes with Whipped White Chocolate Ganache

  • Author: Emma
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 10 1x
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: British

Description

Lemon Cupcakes with Whipped White Chocolate Ganache are the cutest idea for a dessert treat this Easter. Moist, lemony, sweet and delicious, this recipe is great to share with your family.


Scale

Ingredients

For the lemon cupcakes

100g unsalted butter

100g golden caster sugar

90g self-raising flour

1 zest of lemon, tossed into the sugar

1/2 lemon, juice

2 eggs, whisked

1 teaspoon baking powder

For the whipped white chocolate ganache

300ml whipping cream, divided into two

100g white chocolate, chopped plus extra for shavings from (optional)

150g Cadbury’s Mini Eggs


Instructions

For the lemon cupcakes

  1. Pre-heat your oven to 180C. Line a baking tray with 10 cupcake cases.
  2. Beat the butter and lemon zest sugar together, in the bowl of a stand mixer with a paddle attachment or large bowl using hand-held electric beaters, until creamy and fluffy. Add in the lemon juice and beat until combined.
  3. Add the eggs gradually, pouring a little at a time- combine well and pour a little bit more in. Taking your time ensures the batter won’t curdle.
  4. Fold in the flour and baking powder and mix until just combined. Pour the batter into the cupcake moulds filling them up until two thirds full.
  5. Bake in the oven for 10-15 minutes until the tops are slightly browned and spring back when touched. Remove from the oven and allow to cool on a wire rack

For the whipped white chocolate ganache

  1. Heat half the whipping cream and the white chocolate, in a microwave safe bowl, on medium power for 30 second increments, stirring between each set. Do this until all the white chocolate has melted. Cool till room temperature, cover and refrigerate over-night. Note: White chocolate doesn’t harden in the fridge, and it will remain soft.
  2. Whisk the ganache with the whisk attachment on a hand mixer, until light and fluffy (should take about a minute). Add the remaining whipping cream and whisk until soft peaks form and hold their shape on the whisk.
  3. To decorate: Pipe the whipped white chocolate ganache onto the lemon cupcakes. Scatter with shaved white chocolate and place a couple of mini eggs on top.

Notes

  1. The white chocolate ganache needs to be chilled for 4 hours minimum but preferably overnight before whipping it. Please factor this into your planning.

Keywords: Cupcakes, Easter, Dessert, White Chocolate