Lemon White Chocolate Cupcakes

Lemon White Chocolate Cupcakes

Vanilla cupcakes topped with a whipped white chocolate ganache and an Easter egg filled with lemon curd.

Vanilla Cupcakes
• 120ml Whole milk (½ cup)
• 1 tsp White vinegar
• 60ml Vegetable oil (¼ cup)
• 30g Unsalted butter (2 tbsp 1 tsp), room temperature
• 150g White sugar (¾ cup)
• 2 Eggs, room temperature
• 1 tsp Vanilla extract
• 165g Plain flour (1 ⅓ cup)
• 1 tsp Baking powder
• ¼ tsp Baking soda
• Pinch of salt

White Chocolate Whipped Ganache
• 360ml Thickened cream (1 ½ cups), chilled
• 225g White chocolate (7.9 oz), finely chopped

Assembly
• 12 Large white chocolate eggs
• 250ml (1 cup) Barker's New Zealand Lemon Curd, to fill
• Gold lustre dust, to colour eggs

Vanilla Cupcakes
1. Preheat the oven to 180C/350F
2. Line a cupcake tray with 12 paper liners
3. Combine the milk and vinegar in a small bowl, set aside
4. Add sugar, butter, and oil to the bowl of a stand mixer and beat for 5 minutes on medium-high speed, until light and fluffy
5. Add the eggs and vanilla extract to the butter and beat on high for 1 minute, until well combined
6. Combine flour, baking powder, baking soda, and salt together in a medium-sized bowl, whisk to combine
7. Add half the flour mix to the butter mix and beat until just combined
8. Add the milk, followed by the rest of the flour, beat until just combined
9. Divide the batter evenly between the cupcake liners
10. Bake for 10-15 minutes, or until a toothpick inserted in the centre comes out clean
11. Cool before frosting

White Chocolate Whipped Ganache
1. Place the chopped white chocolate in a heat-proof bowl
2. Heat 240ml (1 cup) cream in a small saucepan until steaming and pour over the white chocolate
3. Cover with a plate and let sit for 5 mins until melted, and stir until smooth
4. Add the remaining cream and stir until combined
5. Cover and place in the fridge for 3-4 hours, or until completely chilled
6. Once chilled whip until stiff peaks and transfer to a piping bag fitted with a star tip

Assembly
1. Transfer the lemon curd to a piping bag fitted with a small round tip
2. Using an airbrush spray the eggs gold or dust the eggs with gold lustre dust
3. Make a small opening at the bottom of each egg and fill each egg ¾ of the way with lemon curd 4. Then fill to the top with white chocolate whipped ganache
5. Pipe a swirl of white chocolate whipped ganache on top of each cupcake and top with the filled egg, open side down
6. Reserve in the fridge until consumption