Lemon and Caramelized White Chocolate Cupcakes
In the centre of these lemony cupcakes is a smooth and bright lemon cream. The finishing touch? A caramelized white chocolate frosting, studded with more lemon cream and garnished with cookie crumbs and edible flower petals.
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)
Instructions
- With the rack in the middle position, preheat the oven to 300°F (150°C).
- Place the white chocolate on a baking sheet lined with a silicone mat or parchment paper.
- Bake the chocolate for 12 to 15 minutes or until it turns the colour of caramel, stirring vigorously halfway through cooking (see note).
- Transfer the caramelized chocolate to a bowl.
- In a small pot, bring half of the cream (3/4 cup/180 ml) to a boil. Pour the hot cream over the chocolate and let sit for 1 minute without stirring. Whisk until smooth. Stir in the remaining cream. Cover and refrigerate for 4 hours.
In the centre of these lemony cupcakes is a smooth and bright lemon cream. The finishing touch? A caramelized white chocolate frosting, studded with more lemon cream and garnished with cookie crumbs and edible flower petals.