A zesty lemon cupcake topped with a creamy, sweet white chocolate buttercream. The perfect sunday afternoon treat. 

Serves 12 
Preparation time: 20 mins 
Cooking time: 18 mins

What You’ll Need: 

• 120g butter, softened
• 150g caster sugar
• Grated zest of one lemon
• 2 large Ella Valentine Baking Eggs, room temperature
• 200g self raising flour
• 1 tsp baking powder
• 125ml milk

 For the white chocolate buttercream:

• 120g butter, softened
• 200g icing sugar, sifted
• 50g white chocolate, melted and cooled
• 1 tbsp whole milk

1. Preheat oven to 180 degrees. Line a 12 hole muffin tin with cupcake cases.
2. Sift the flour and baking powder together and set aside.
3. Cream the butter and sugar until light and fluffy. Add the lemon zest and the eggs one at a time, beating well after each addition. Mix in half the flour, then half the milk. Repeat with the remaining flour and milk.
4. Spoon the mixture into the cupcake cases and bake for 18 minutes or until a cocktail stick inserted into the centre comes out clean. Place on wire racks to cool completely.

For the white chocolate buttercream:

•  Cream the butter and gradually add the sugar until smooth and creamy.
• Add the cooled, melted chocolate and continue creaming until fully combined.
• Pipe onto the cupcakes using a piping bag and garnish with lemon zest and grated white chocolate.