LEMON WHITE CHOCOLATE CUPCAKES.

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Comprising of tangy-sweet lemon cupcakes, frosted with luscious white chocolate buttercream, lemon white chocolate cupcakes are delicious. Every bite is a guarantee of a tangy cupcake, with a luscious, melt in your mouth white chocolate buttercream.

On its own, white chocolate is tasty but too sweet. Most times, the sweetness can be overpowering, making a dessert impossible to enjoy. Besides caramelizing it, white chocolate pairs well with tangy fruits like berries and lemons.

Why do lemon and white chocolate pair so well? Well, lemon dessert on its own can be a bit too tangy. On the other hand, white chocolate on its own can be overpoweringly sweet. So why not pair these two, lemon to cut on the sweetness of the white chocolate, and vice versa. A fact employed in modern-day science.

To attain maximum lemon flavour, increase the zest of lemon in the cupcakes. Note that, lemon juice only subtly enhances the lemon flavour in baked goods.

The frosting is a delicious American buttercream that is easy to make. However, white chocolate is the main ingredient so you might want to use good quality. I reduced the amount of sugar used in my buttercream since there is a sufficient amount of sugar present in white chocolate.

How to make white chocolate buttercream.

The buttercream is American buttercream, which is simple and easy. Other white chocolate creams that can be good substitutions would be; whipped white chocolate ganache or White chocolate swiss meringue buttercream.

Start by chopping a bar of good quality white chocolate into small pieces, mix with a few tablespoons of heavy cream and melt this mixture.

Mixing chocolate with heavy cream prevents it from reverting back to its original state( solid) once cooled.

Melt chocolate in a microwave or over simmering water. Be careful of the temperature when you are melting chocolate with a microwave, as too much can burn the chocolate. To avoid this, routinely whisk after every few minutes until it is completely melted. After the chocolate has completely liquified, mix completely then, set aside and let it cool to room temperature.

In the meantime, in a medium-sized bowl, using a hand mixer, cream room temperature butter adding powdered sugar until fluffy. Add in vanilla extract, salt and milk then, mix them in to combine.

Afterwards, pour in the white chocolate, and whip until everything is well combined. It should be fluffy, silky and stable, easy to pipe on a cupcake.

Fill a pastry bag with the white chocolate buttercream and frost on cooled lemon cupcakes.

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Notes

• When making white chocolate buttercream use good quality chocolate. A baking chocolate bar needs to be tempered with milk or heavy cream to avoid risk of it reverting to solid after it cools down.
• The amount of powdered sugar is halved in this recipe because white chocolate will also add to the sweetness in the buttercream.
• For fluffy soft cupcakes use cake flour.
• More zest of lemon will make super tangy cupcakes and viceversa. Lemon juice only subtly enhances lemon flavour in baked goods.
• Make sure that the chocolate has completely cooled before adding it to the butter mixture. Pouring warm/ hot chocolate will melt the butter.