Ingredients
Method
Lemon Cupcake Sponge
- Preheat your oven to 180C (Gas mark 4) and line your muffin tray with 12 cupcakes/muffin cases.
- Cream together your caster sugar and baking spread/butter with a hand whisk or stand mixer (using the paddle attachment) until combined and smooth.
- Add in your eggs, self raising flour and lemon zest and beat for around 30 seconds, you don't want to over mix your batter as this will make your cupcakes heavy and dense.
- Scoop the mixture evenly into 12 cupcake/muffin cases. I like to use a medium ice-cream scoop to do this as I find it gives me 12 even cupcakes perfectly but you can use a spoon to scoop out your mixture. Each cupcake will roughly be around 55g if you'd prefer to weigh them.
- Bake your cupcakes in the oven for 18-20 minutes. Once baked, I like to poke a little toothpick into one of the cupcakes to check they are baked. If the toothpick comes out clean, this means they are done!
- Remove your cupcakes from the muffin tin and place onto a cooling rack to let cool fully before decorating.
Lemon White Chocolate Ganache
- In a microwaveable bowl, melt together your white chocolate and double cream. Once melted mix in your lemon flavouring and chill in the fridge until it has thickened enough to pipe into your cupcakes.
- Once your cupcakes are cooled, core out the middle of each cupcake and add a spoonful of lemon ganache.
Lemon Buttercream
- Beat the butter on medium speed until creamy (This will take several minutes).
- Add the icing sugar and lemon juice and beat until completely smooth and combined.
- Once combined, transfer your frosting into a piping bag with a piping nozzle of choice.
- Pipe a swirl onto your cupcakes, decorate with lemon curd and crushed meringues.
- Finally, tuck into one of those delicious cupcakes!