Lemon White Chocolate Cupcakes

Vanilla cupcakes topped with a whipped white chocolate ganache and an Easter egg filled with lemon curd, these are the perfect way to celebrate Easter

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• Tips for filling the eggs
• Frequently Asked Questions
• 📖 Recipe
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Are you looking for something special to make this easter? These lemon white chocolate cupcakes are just the thing! Spice up your cupcakes with a lemon curd-filled easter egg, which when cracked open reveals a zesty liquid centre that resembles a soft boiled egg.

These might look difficult, but with storebought easter eggs and lemon curd you'll be making these in no time. Keep reading for all the tips and tricks for fluffy cupcakes, light white chocolate ganache, and the perfect golden egg.

Tips for filling the eggs

Making the eggs gold

There are a couple of way to make the eggs gold:

• Use an airbrush with food-safe gold colouring
• Use a large dry brush and dust gold lustre dust all over the eggs
• Mix gold lustre dust and vodka together to create a food-safe gold paint and paint the eggs gold

All of these are great options for colouring your eggs, but if you don't have any of the above feel free to simply serve the eggs plain, they'll look stunning either way.

Making the opening

There are a couple of ways to make an opening at the bottom of the eggs. As most store-bought white chocolate eggs are fairly malleable a small, sharp knife is often enough to cut a small opening large enough to fit your piping tip.

If the easter egg is a lot firmer, or homemade, you can heat up your knife. This will melt and cut through the egg at the same time. This makes it easier to make the opening, and also ensures that your egg doesn't crack as you try to make the hole.

I like to heat my knife up over a stovetop, or in a jug of boiling water. If heating the knife in water make sure you wipe the knife dry before use.

Another option is to heat up small metal cookie cutters. You can use them to cut out an opening by melting away a round opening at the bottom of each egg. This is a little more difficult, but you will have a much cleaner-looking opening. However, as the egg is going to be inverted on top of the cupcake anyway, it doesn't matter how clean your opening looks.

Filling the egg

The order in which you fill the egg is important.

Make sure you fill it with the lemon curd followed by the white chocolate ganache.

The ganache acts as a plug that prevents the runny lemon curd from running out of the egg when it is inverted on top of the cupcake.

Frequently Asked Questions

I can't find large white chocolate eggs, what can I use instead?

While store-bought hollow white chocolate eggs are the easiest option, sometimes they just aren't available. In those cases, you can go with hollow milk chocolate eggs or make your own chocolate eggs.

If you are making your own white chocolate eggs I recommend using compound chocolate. Compound chocolate is made from vegetable oil rather than cocoa butter. This is helpful as it means the chocolate doesn't need to be tempered and will set hard at room temperature. If you know how to temper chocolate then feel free to use tempered couverture white chocolate.

Why did my white chocolate ganache curdle?

There are a couple of reasons why your ganache curdled:

• The ganache hadn't had enough time to cool: Make sure you chill the ganache for at least 3 hours, or preferably overnight, this allows the ganache to chill completely. If the ganache is still warm the cream is not stable enough to be whipped and will curdle.
• The ganache had been overwhipped: Ganaches are very sensitive and can curdle as soon as they are overwhipped. Make sure you keep an eye on it as you whip and stop as soon as it reaches stiff peaks.

How long do these last?

These will last up to 3 days in the fridge when stored in an airtight container.

How should I serve these?

These are best enjoyed chilled. Whipped ganache is made from cream and white chocolate and therefore should be stored in the fridge until consumption.

The cupcakes are made from an oil base, and as a result, won't firm up when chilled. Therefore will taste just as good straight out of the fridge!

Let's Get Baking

If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went.

Also, don't forget to tag me on Instagram @catherine.desserts and hashtag #cattycakes so I can see and share your desserts. Follow me on Facebook, Pinterest, Youtube, and TikTok for more of my baking creations and updates! Until next time... happy caking!

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