Name: Lemon and Caramelized White Chocolate Cupcakes
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 1 dozen
Ingredients: 7 oz (200 g) white chocolate, chopped; 1 1/2 cups (375 ml) 35% whipping cream; 1/3 cup (70 g) sugar; 1 tbsp cornstarch; 1/3 cup (75 ml) lemon juice (see note); 3 tbsp (45 ml) milk; 2 to 4 drops yellow liquid food colouring (see note); 3 tbsp unsalted butter, diced; 1 1/3 cups (200 g) unbleached all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp salt; 2 eggs; 1 cup (210 g) sugar; 1 1/2 tsp (7.5 ml) vanilla; 1/3 cup (75 ml) vegetable oil; 1/2 cup (125 ml) buttermilk (see note); 1 lemon, zest finely grated; 3 tbsp speculoos, graham crackers or ginger cookies, crumbled; Edible flower petals (optional)

Note from Ricardo

Zest a lemon over a bowl and set aside for the cupcakes. Then juice the lemon for the lemon cream.

We added a few drops of yellow food colouring to give the lemon cream a yellow hue, as if it was made with egg yolks. Without the food colouring, the lemon cream will be more white than yellow but will taste just as good.

To preplace the buttermilk, add 1 1/2 tsp (7.5 ml) white vinegar or lemon juice to 1/2 cup (125 ml) milk. Let sit for 5 to 10 minutes before stirring.

When caramelizing white chocolate, it tends to become grainy. But don’t worry, this is perfectly normal. Caramelized white chocolate, sometimes called blond chocolate, is available in some grocery stores and specialty shops.

Lemon and Caramelized White Chocolate Cupcakes

Categories

Ingredients

Caramelized White Chocolate Whipped Cream

Lemon Cream

Cupcakes

Toppings

Preparation

Caramelized White Chocolate Whipped Cream

Lemon Cream

Cupcakes

Assembly

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO 12 Muffin Pan