WHITE CHOCOLATE LEMON CUPCAKES
Enjoy these lemon cupcakes made using Betty Crocker™ Super Moist™ white cake mix with vanilla frosting - a perfect dessert to treat a crowd.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or non-stick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- Make and bake cake mix as directed on box for cupcakes, using water, oil and egg whites and adding lemon peel and lemon juice.Cool 10 minutes; remove cupcakes from pans to cooling racks.Cool completely.
- In small microwavable bowl, microwave baking chips uncovered on High about 1 minute, stirring once, until softened and chips can be stirred smooth; cool. In large bowl, beat butter and powdered sugar with electric mixer on low speed. Gradually add melted chips, beating on high speed until frosting is smooth and spreadable. Frost cupcakes. Garnish with flowers.
Nutrition Facts : Calories 300, Carbohydrate 30 g, Fat 4, Fiber 0 g, Protein 2 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 276 mg
LEMON WHITE CHOCOLATE CUPCAKES
Filled with a zesty lemon curd and topped with an incredible smooth and creamy buttercream, these lemon white chocolate cupcakes are a lemon lover's dream!
Provided by Lou Carruthers
Categories Dessert
Time 1h20m
Number Of Ingredients 13
Steps:
- To make the cupcakes: Preheat oven to 180C and line a deep muffin tray with cupcake cases.
- Using a stand mixer with the paddle attachment, beat the butter until softened. Alternatively, you can make the cake batter, in a large mixing bowl, by hand or with an electric hand whisk.
- Add the sugar to the softened butter and beat together until light and fluffy.
- Add the eggs, one at a time, to the creamed mixture. Beat well between adding each egg. If the mixture begins to curdle, add a teaspoon of flour.
- Add the lemon zest and lemon curd, or lemon extract if preferred, and mix until well combined.
- Sift the flour and baking powder together and add to the mixture. Gently mix together until the cupcake batter is soft and smooth.
- Fold the white chocolate chips into the cupcake batter making sure they are evenly distributed.
- Use an ice cream scoop to divide the batter between the cupcake cases, approximately 1 scoop per case.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Leave to cool on a wire rack.
- To make the buttercream: Add the white chocolate to a small heatproof bowl, place over a saucepan of simmering water. Make sure that the bowl does not touch the water. Heat until all the chocolate has melted. Alternatively, melt in the microwave. Set aside to cool.
- In a large bowl or stand mixer with the balloon attachment, whip the butter until pale and creamy. Start on low speed for 2-3 minutes, increasing to medium/high for 4-5 minutes. Alternatively use a hand held mixer.
- Add the icing sugar a 2-3 tablespoons at a time, and gently beat in. Continue until all the icing sugar is combined and the butercream is light, airy and smooth.
- Add the lemon curd or lemon extract to the buttercream and mix through until well combined. Then add melted chocolate and mix again until fully combined.
- To decorate: Using a small sharp knife or an apple corer, remove the centre of the cupcake and fill with the lemon curd. Replace the remove cupcake core to seal in the filling.
- Fill a piping bag fitted with a piping nozzle with the buttercream. I used a Wilton 2D open star nozzle. Pipe the buttercream onto the cupcakes and then decorate with sprinkles.
Nutrition Facts : ServingSize 1 cupcake, Calories 501 kcal, Carbohydrate 63 g, Protein 4 g, Fat 27 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 103 mg, Sodium 253 mg, Fiber 1 g, Sugar 50 g, UnsaturatedFat 8 g
LEMON-FILLED CUPCAKES
My family requests that I make these cupcakes every time I come home. For all lemon lovers!
Provided by Carlie O'Neal
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h20m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line 24 muffin cups with paper liners.
- Beat lemon cake mix, water, vegetable oil, and eggs in a large bowl for 2 minutes.
- Spoon batter into the prepared muffin cups, filling them about 2/3 full.
- Bake cupcakes in the preheated oven until very lightly browned and a toothpick inserted into the middle of a cupcake comes out clean, 18 to 22 minutes. Cool cupcakes thoroughly.
- Cut vegetable shortening and 1/4 cup butter together in a bowl with a pastry cutter until well mixed. Beat lemon juice into shortening mixture until creamy.
- Stir 2 cups confectioners' sugar into shortening mixture, about 1/2 cup at a time, until the filling is smooth. Set filling aside.
- Place white chocolate into a microwave-safe bowl; heat in microwave on High for 15 seconds and stir chocolate. Continue heating in 15-second intervals, stirring between heating until white chocolate is melted and smooth.
- For frosting, beat cream cheese and 1/2 cup butter together in a bowl until smooth and creamy. Stir in melted white chocolate and vanilla extract.
- Gradually beat in 4 cups confectioners' sugar, alternating with drizzles of orange juice, to make a smooth and creamy frosting.
- Cut holes through the top of each cupcake. Holes should be deep enough to put filling inside.
- Spoon lemon filling into the holes.
- Pipe the cream cheese frosting on top of cupcakes; sprinkle with lemon zest.
Nutrition Facts : Calories 379.4 calories, Carbohydrate 50.4 g, Cholesterol 55.3 mg, Fat 19 g, Fiber 0.2 g, Protein 3.2 g, SaturatedFat 8.8 g, Sodium 237.1 mg, Sugar 43 g
LEMON AND WHITE CHOCOLATE CUPCAKES
I found this recipe on the Godiva site using Godiva white chocolate. I am sure any good quality white chocolate will do fine (such as Ghirardelli).
Provided by Bev I Am
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- To Make Cupcakes:.
- Position the rack in the center of the oven and heat to 350°F
- Place 12 cupcake paper liners in a 2 1/2-inch muffin pan.
- Sift together the flour, baking powder, baking soda and salt into a medium bowl and set aside.
- Beat the butter and granulated sugar in a large bowl with an electric mixer at medium speed until light and creamy.
- Beat in the eggs one at a time. Beat in the lemon juice, lemon peel and vanilla.
- Beat in one-half of the flour mixture, scraping down sides of bowl.
- Gradually add the buttermilk and beat in the remaining flour mixture until the ingredients are mixed.
- Divide batter among the muffin cups, filling each about one-half full.
- Bake for 20 minutes or until a toothpick inserted comes out clean.
- Cool cupcakes in pan on a wire rack for 10 minutes.
- Remove cupcakes and cool completely.
- To Make Frosting:.
- Place the white chocolate in a microwavable medium bowl.
- Microwave on HIGH for 1 to 1 1/2 minutes.
- Let stand for 1 minute.
- Stir until it's completely melted and smooth. Cool slightly.
- Add the cream cheese, butter, lemon peel and vanilla.
- Beat with an electric mixer at medium speed until the ingredients are mixed.
- Add the confectioners' sugar and beat until the frosting is smooth.
- To Assemble Cupcakes:.
- Remove the paper liners from the cupcakes and turn the cupcakes upside down.
- Spread a 1/4-inch thick layer of frosting to completely cover the top and sides the cupcakes.
- Spoon the white chocolate curls over the frosting, gently pressing, if necessary to help them adhere to the sides.
- Sift the confectioners' sugar over the tops of the cupcakes.
Nutrition Facts : Calories 464.9, Fat 23.5, SaturatedFat 14, Cholesterol 85.7, Sodium 214.7, Carbohydrate 60.5, Fiber 0.4, Sugar 51.5, Protein 4.6
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