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

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.

Lemon White Chocolate Cupcakes

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Vanilla cupcakes topped with a whipped white chocolate ganache and an Easter egg filled with lemon curd

• Author: Catherine Zhang
• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour
• Yield: 12 Cupcakes 1x
• Category: Cupcake
• Method: Intermediate
• Cuisine: American

Ingredients

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Vanilla Cupcakes

• 120ml Whole milk (1/2 cup)
• 1 tsp White vinegar
• 60ml Vegetable oil (1/4 cup)
• 30g Unsalted butter (2 tbsp 1 tsp), room temperature
• 150g White sugar (3/4 cup)
• 2 Eggs, room temperature
• 1 tsp Vanilla extract
• 165g Plain flour (1 1/3 cup)
• 1 tsp Baking powder
• 1/4 tsp Baking soda
• Pinch of salt

White Chocolate Whipped Ganache

• 360ml Thickened cream (1 1/2 cups, chilled)
• 225g White chocolate (7.9 oz), finely chopped

Assembly

• 12 Large white chocolate eggs, storebought or homemade
• 250ml (1 cup) Barker’s New Zealand Lemon Curd, to fill
• Gold lustre dust, to colour eggs

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Instructions

Vanilla Cupcakes

1. Preheat the oven to 180C/350F
2. Line a cupcake tray with 12 paper liners
3. Combine the milk and vinegar in a small bowl, set aside
4. Add sugar, butter, and oil to the bowl of a stand mixer and beat for 5 minutes on medium-high speed, until light and fluffy
5. Add the eggs and vanilla extract to the butter and beat on high for 1 minute, until well combined
6. Combine flour, baking powder, baking soda, and salt together in a medium-sized bowl, whisk to combine
7. Add half the flour mix to the butter mix and beat until just combined
8. Add the milk, followed by the rest of the flour, beat until just combined
9. Divide the batter evenly between the cupcake liners
10. Bake for 10-15 minutes, or until a toothpick inserted in the centre comes out clean
11. Cool before frosting

See Also This Recipe:  Cream Buns

White Chocolate Whipped Ganache

1. Place the chopped white chocolate in a heat-proof bowl
2. Heat 240ml (1 cup) cream in a small saucepan until steaming and pour over the white chocolate
3. Cover with a plate and let sit for 5 mins until melted, and stir until smooth
4. Add the remaining cream and stir until combined
5. Cover and place in the fridge for 3-4 hours, or until completely chilled
6. Once chilled whip until stiff peaks and transfer to a piping bag fitted with a French star tip

Assembly

1. Transfer the lemon curd to a piping bag fitted with a small round tip
2. Transfer 1/4 of the whipped ganache to another piping bag fitted with a small round tip
3. Using an airbrush spray the eggs gold or dust the eggs with gold lustre dust
4. Make a small opening at the bottom of each egg with a warm, sharp knife, and fill each egg ¾ of the way with lemon curd
5. Then fill to the top with white chocolate whipped ganache
6. Pipe a swirl of white chocolate whipped ganache on top of each cupcake and top with the filled egg, open side down
7. Reserve in the fridge until consumption

Catherine Zhang

My name is Catherine, a food blogger and dessert lover. If I look familiar you may have seen me on NETFLIX's Zumbo’s Just Desserts S2! As an Australian-Chinese pastry chef and recipe developer I share recipes and tips on desserts inspired by amazing flavours, fresh produce and of course my Asian background.

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