Phenomenal Phoods

Lemon Cupcakes with White Chocolate Frosting

Ingredients:

For the cupcakes

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1/2 cup white chocolate, melted and cooled
• 1/2 cup milk or non dairy milk
• 1/4 cup lemon juice
• Zest of 2 lemons
• 1 1/2 cup flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt

For the lemon curd*

• Zest and juice of 4 lemons
• 1 1/4 cups sugar
• 1/2 cup butter, room temperature
• 5 eggs
• Pinch of salt

For the white chocolate cream cheese frosting

• 3 ounces white chocolate, melted and slightly cooled
• 8 ounces cream cheese, room temperature
• 4 tablespoons butter, room temperature
• 2 cups powdered sugar
• 1 teaspoon vanilla
• Pinch of salt

For the candied lemons

• 1 lemon, sliced thinly
• 1/2 cup sugar
• 1/2 cup water

Instructions:

For the cupcakes

1. Preheat oven to 350 degrees F. and line a muffin tin with cupcake papers.
2. Combine the lemon juice and milk and set aside for about 5 minutes. This creates a makeshift buttermilk.
3. Add lemon zest to the sugar and mix with a fork.
4. Cream together the butter and sugar with a mixer using the paddle attachment (or a hand mixer) until fluffy, 2-3 minutes.
5. Add eggs, one at a time, mixing until combined after each.
6. Add vanilla and melted chocolate and mix until combined.
7. Whisk together the flour, baking soda, baking powder and salt in a separate bowl.
8. Add the dry ingredients and the milk and lemon juice mixture to the batter in 3 alternate additions, beginning with the dry ingredients. Mix after each addition just until combined. I prefer to stir with a wooden spoon rather than using a mixer at this point to prevent over mixing.
9. Fill cupcake papers 3/4 of the way with cupcake batter.
10. Bake at 350 degrees F. for 18-20 minutes or until a toothpick comes out clean and the top springs back when tapped with a finger.

For the lemon curd

1. Use a mixer to cream together the butter and sugar until. Add remaining ingredients, mixing until combined.
2. Transfer to a saucepan and cook over low heat, whisking constantly, until thickened and the temperature  reaches 170 degrees F. It should take 10-15 minutes.
3. Pour the lemon curd through a fine sieve to strain out any bits of scrambled egg you might have ended up with. Cover with plastic wrap to prevent a skin from forming on the top and chill until for 1-2 hours before filling cupcakes.

For the white chocolate cream cheese frosting

1. Beat cream cheese and butter together until smooth and fluffy, about 5 minutes.
2. Add white chocolate and beat until combined and smooth, another minute.
3. Add powdered sugar, vanilla and salt and beat until smooth. If it seems too thick to pipe, add a little milk or water to the mixture. If it seems too thin, add more powdered sugar.

For the candied lemons

1. Make a simple syrup by combining sugar and water in a shallow pan and boiling over medium heat until the sugar is dissolved.
2. Reduce heat to low, add lemon slices in a single layer and cook for 10 minutes. Place lemon slices on a sheet of wax paper to cool and dry for 1-2 hours before topping the cupcakes.

To assemble

1. Use a knife or the bottom of a large piping tip to cut out a circle in the center of each cooled cupcake. Pipe or spoon full of lemon curd.
2. Pipe or spread a generous amount of frosting on top.
3. Top with half a candied lemon slice.