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White Chocolate and Lemon Cupcakes

February 16, 2013

Cupcakes

175g caster sugar
175g margarine
175g self raising flour
3 eggs
2tsp lemon juice
Grated zest of 1 lemon
1/2 tsp baking powder
50g white chocolate chips

Preheat the oven to 170 degrees celsius

Method:
1. Combine the flour and baking powder.
2. Cream together the margarine, sugar and lemon zest until light and fluffy.
3. Add the eggs, one at a time, with a spoonful of the flour mixture. Beat well each time until all the flour mixture and eggs have been added.
4. Next add the lemon juice.
5. Stir the white chocolate chips in to the mixture.
7. Divide the mixture 18 cupcake cases and bake in the oven for 20 minutes until a skewer comes out clean.
8. Leave on a wire rack to cool.

Lemon Buttercream

Ingredients:
110g margarine
2tsp of lemon juice
500g icing sugar

Method:
Beat together all the buttercream ingredients and pipe on to the cooled cupcakes. Decorate the cakes with fondant icing hearts.

(I don’t strictly follow the recipe for the buttercream but add ingredients according to taste and consistency).

20130215-204240.jpg

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From → Uncategorized

2 Comments
  1. they look great!

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