Easter Lemon Cupcakes with Whipped White Chocolate Ganache
Zesty lemon cupcakes that are bursting with flavour, topped with light, creamy whipped white chocolate ganache providing the perfect nest for a couple of your Easter favourites, Cadbury’s Mini Eggs. These cupcakes make the perfect addition to your Easter festivities.
Easter time already?!
I can’t believe it’s almost Easter…like really how did that happen? In the food blogging world, recipe development flows along with the seasons and special events throughout the year. The seasons act as your north in planning out the content you want to produce. What do I mean by that? Well, the seasons give me a focus of what types of recipes to come up with.
Planning recipes around the seasons and festive dates.
Winter and Christmas
This time of year calls for rich, indulgent, spiced recipes full of ginger flavours, festive cookies and cranberries and orange as a fruity additions. I made delicious Ginger Stamp Cookies, Chocolate Peppermint Crinkle Cookies, Cranberry Ice-cream, and Salted Caramel Gingerbread Cake for this season.
Naturally we head into Valentine’s Day and I think of small sweet treats rather than desserts, that can be boxed or wrapped for your loved ones. The colours and shapes that we associate with Valentine’s Day are the obligatory heart shape and and the colour sits within the red, white and pink hues in their varying shades. This year I created Strawberry Almond Cupcakes and a beautiful Raspberry Pistachio Neapolitan Chocolate Bark, and of course in the past some heart-shaped Shortbread Biscuits with Strawberry Mousse.
Spring and Easter
And then just like that it’s Spring time and Easter. With fresh flowers and blossom popping up all over and the signs of new life, the recipes I want to create are fresher and lighter, with pretty pastel hues and sweet spring flowers.
A couple of years ago I asked my girls what animal they associated with Easter and they both said bunny rabbits so I created these delightful Bunny Bum Oreo Cupcakes for them. The same year I also made these pretty as a picture Strawberry and White Chocolate Cupcakes that were so pretty decorated with Spring daisies.
So this year I wanted to combine the fresh and zesty flavour of lemon along with the sweet but light and airy whipped white chocolate ganache. Now to add some pastel, Easter flair I topped the cupcakes with some white chocolate shavings and my all time favourite Easter Chocolates … Cadbury’s Mini Eggs. Those pastel robins egg shells with their crispy crunch win me over every time. I even found some extra mini eggs in my local supermarket which are the cutest!
I adore using fruits in my baking. I think that’s pretty obvious when you scroll through my posts! In Spring and Summer when citrus fruits like lemons, oranges and mandarines come into their own then they become a very welcome fixture in my baking artillery!
How to combat overly sweet cupcakes?
I knew that I wanted to use white chocolate in this recipe but sometimes that can get quiet sickly don’t you think? So to cut the sweetness I added lemon to my cupcakes.
Wow! As a result they are light, airy, moist, and above all, tangy. They are AMAZING!
Add the zest to your sugar?
Yes! You’ll notice in the recipe that I say ‘1 zest of lemon, tossed into the sugar’. When you have the correct measurement of sugar, then zest the lemon so that the peel goes straight into the sugar granules. Only zest the yellow peel though and don’t grate any of the white pith underneath as this tends to be bitter.
Then, with a spoon give the sugar and zest a vigorous stir – this action will bruise the lemon zest and release the oils into the sugar. As a result of this extra step, when you cream the butter and sugar together, the flavour of the lemon gets evenly dispersed into the cake batter. It’s well worth it!
Whipped White Chocolate Ganache
Yes you read right.. whipped…whipped I tell you! This is a first for me. I have made white chocolate ganache many a time but never whipped! When developing this recipe, I was looking for an alternative to buttercream for these cupcakes as I know white chocolate veers towards the sweeter end of the sweet richter scale (if there was one!) and teamed with lots of butter and powdered icing sugar in buttercream…way off the sweetness richter scale. SO when I stumbled across whipped white chocolate ganache I jumped at having a go.
Don’t you love a recipe that calls for only two ingredients and it turns out to be sensational! Love that! White chocolate, of course and cream. And yes it has to be whipping cream so that when you whip it with the electric beaters the cream will trap the air and create volume…which is exactly what you want. No oozy puddles for us today!
Use the best quality that you can find. White chocolate is made with cacao butter rather than the cacao solids that makes dark chocolate. The lack of cocoa solids allows for the pale appearance. However, the high cacao butter content makes it susceptible to separating when heated up too high. Therefore, it’s essential to use the microwave in small bursts and stir the chocolate and cream in-between each burst. As the cream heats up, by stirring the chocolate, the movement will allow the chocolate to melt. Make sure there are no lumps remaining.
Lastly, I have to apologise for my abrupt disappearance over the past couple of weeks. You see, a certain little toddler in my house cracked my laptop screen to the point of not being able to use it at all. One second working perfectly. The next second …useless. In the blink of an eye! It’s hard to get annoyed with Coco as at her age she doesn’t truly understand cause and effect, that her action would have such a big impact (financially and in my work flow!).
It took two weeks for repairs to fix it and during that time without it, I realised just how much I rely on it, for recipe development research, photo editing, blog post writing, website analytics, pinterest, research and development…the list goes on. I felt so useless without it! Anyway, I’m back and that’s good news! Plenty of recipes in the pipeline starting with this one!
Other Easter treats you may like are:
Easter Lemon Cupcakes with Whipped White Chocolate Ganache
These zesty, fluffy light cupcakes are topped with cloud like whipped white chocolate ganache. Easter favourites, Cadbury’s Mini Eggs provide the perfect finishing touch.
- Prep Time: 15 mintes
- Cook Time: 15 minutes
- Total Time: -25972059.566667 minute
- Yield: 10-12 cupcakes 1x
For the lemon cupcakes:
- 1/2 cup (100g) unsalted butter
- 1/2 cup (100g) golden caster sugar
- 1 cup (90g) self raising flour
- 1 zest of lemon, tossed into the sugar
- 1/2 lemon, juice
- 2 eggs, whisked
- 1 teaspoon baking powder
For the whipped white chocolate ganache:
- 1 cup (300ml) whipping cream, divided into two
- 1/2 cup (100g) white chocolate, chopped or chocolate chips (not Nestle)
- Block of white chocolate to make shavings from (optional)
- 3/4 cup (150g) Cadbury’s Mini Eggs
For the lemon cupcakes:
- Pre-heat your oven to 180C. Line a baking tray with 10 cupcake cases.
- Beat the butter and lemon zest sugar together, in the bowl of a stand mixer with a paddle attachment or large bowl using hand-held electric beaters, until creamy and fluffy. Add in the lemon juice and beat until combined.
- Add the eggs gradually, pouring a little at a time- combine well and pour a little bit more in. Taking your time ensures the batter won’t curdle.
- Fold in the flour and baking powder and mix until just combined. Pour the batter into the cupcake moulds filling them up until two thirds full.
- Bake in the oven for 10-15 minutes until the tops are slightly browned and spring back when touched. Remove from the oven and allow to cool on a wire rack
For the whipped white chocolate ganache
- Heat half the whipping cream and the white chocolate, in a microwave safe bowl, on medium power for 30 second increments, stirring between each set. Do this until all the white chocolate has melted. Cool till room temperature, cover and refrigerate over night. Note: White chocolate doesn’t harden in the fridge, and it will remain soft.
- Whisk the ganache with the whisk attachment on a hand mixer, until light and fluffy (should take about a minute). Add the remaining whipping cream and whisk until soft peaks form and hold their shape on the whisk.
- To decorate: Pipe the whipped white chocolate ganache onto the lemon cupcakes. Scatter with shaved white chocolate and place a couple of mini eggs on top.
The white chocolate ganache needs to be chilled for 4 hours minimum but preferably overnight before whipping it. Please factor this into your planning.