Lemon And White Chocolate Cupcakes Food

LEMON-WHITE CHOCOLATE MINI CHEESECAKES

Steps:

• Heat oven to 325°F.
• Melt 2 oz. chocolate as directed on package; set aside for later use.
• Use pulsing action of food processor to process 16 cookies until finely crushed; spoon into medium bowl. Add butter and 2 Tbsp. sugar; mix well. Press onto bottoms of 12 paper-lined muffin cups, adding about 1 Tbsp. crumb mixture to each prepared cup.
• Beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended. Add lemon zest, lemon juice and melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
• Bake 17 to 20 min. or until centers are almost set. Cool completely.
• Melt remaining chocolate. Coarsely chop remaining cookies; sprinkle over cheesecakes. Drizzle with melted chocolate.
• Refrigerate 2 hours.

WHITE CHOCOLATE LEMON CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or non-stick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• Make and bake cake mix as directed on box for cupcakes, using water, oil and egg whites and adding lemon peel and lemon juice.Cool 10 minutes; remove cupcakes from pans to cooling racks.Cool completely.
• In small microwavable bowl, microwave baking chips uncovered on High about 1 minute, stirring once, until softened and chips can be stirred smooth; cool. In large bowl, beat butter and powdered sugar with electric mixer on low speed. Gradually add melted chips, beating on high speed until frosting is smooth and spreadable. Frost cupcakes. Garnish with flowers.

LEMON AND WHITE CHOCOLATE CUPCAKES

Steps:

• To Make Cupcakes:.
• Position the rack in the center of the oven and heat to 350°F
• Place 12 cupcake paper liners in a 2 1/2-inch muffin pan.
• Sift together the flour, baking powder, baking soda and salt into a medium bowl and set aside.
• Beat the butter and granulated sugar in a large bowl with an electric mixer at medium speed until light and creamy.
• Beat in the eggs one at a time. Beat in the lemon juice, lemon peel and vanilla.
• Beat in one-half of the flour mixture, scraping down sides of bowl.
• Gradually add the buttermilk and beat in the remaining flour mixture until the ingredients are mixed.
• Divide batter among the muffin cups, filling each about one-half full.
• Bake for 20 minutes or until a toothpick inserted comes out clean.
• Cool cupcakes in pan on a wire rack for 10 minutes.
• Remove cupcakes and cool completely.
• To Make Frosting:.
• Place the white chocolate in a microwavable medium bowl.
• Microwave on HIGH for 1 to 1 1/2 minutes.
• Let stand for 1 minute.
• Stir until it's completely melted and smooth. Cool slightly.
• Add the cream cheese, butter, lemon peel and vanilla.
• Beat with an electric mixer at medium speed until the ingredients are mixed.
• Add the confectioners' sugar and beat until the frosting is smooth.
• To Assemble Cupcakes:.
• Remove the paper liners from the cupcakes and turn the cupcakes upside down.
• Spread a 1/4-inch thick layer of frosting to completely cover the top and sides the cupcakes.
• Spoon the white chocolate curls over the frosting, gently pressing, if necessary to help them adhere to the sides.
• Sift the confectioners' sugar over the tops of the cupcakes.

LEMON WHITE CHOCOLATE CUPCAKES

Steps:

• To make the cupcakes: Preheat oven to 180C and line a deep muffin tray with cupcake cases.
• Using a stand mixer with the paddle attachment, beat the butter until softened. Alternatively, you can make the cake batter, in a large mixing bowl, by hand or with an electric hand whisk.
• Add the sugar to the softened butter and beat together until light and fluffy.
• Add the eggs, one at a time, to the creamed mixture. Beat well between adding each egg. If the mixture begins to curdle, add a teaspoon of flour.
• Add the lemon zest and lemon curd, or lemon extract if preferred, and mix until well combined.
• Sift the flour and baking powder together and add to the mixture. Gently mix together until the cupcake batter is soft and smooth.
• Fold the white chocolate chips into the cupcake batter making sure they are evenly distributed.
• Use an ice cream scoop to divide the batter between the cupcake cases, approximately 1 scoop per case.
• Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Leave to cool on a wire rack.
• To make the buttercream: Add the white chocolate to a small heatproof bowl, place over a saucepan of simmering water. Make sure that the bowl does not touch the water. Heat until all the chocolate has melted. Alternatively, melt in the microwave. Set aside to cool.
• In a large bowl or stand mixer with the balloon attachment, whip the butter until pale and creamy. Start on low speed for 2-3 minutes, increasing to medium/high for 4-5 minutes. Alternatively use a hand held mixer.
• Add the icing sugar a 2-3 tablespoons at a time, and gently beat in. Continue until all the icing sugar is combined and the butercream is light, airy and smooth.
• Add the lemon curd or lemon extract to the buttercream and mix through until well combined. Then add melted chocolate and mix again until fully combined.
• To decorate: Using a small sharp knife or an apple corer, remove the centre of the cupcake and fill with the lemon curd. Replace the remove cupcake core to seal in the filling.
• Fill a piping bag fitted with a piping nozzle with the buttercream. I used a Wilton 2D open star nozzle. Pipe the buttercream onto the cupcakes and then decorate with sprinkles.