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.
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!Print
Lemon White Chocolate Cupcakes
Vanilla cupcakes topped with a whipped white chocolate ganache and an Easter egg filled with lemon curd
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 12 Cupcakes 1x
- Category: Cupcake
- Method: Intermediate
- Cuisine: American
- 120ml Whole milk (½ cup)
- 1 tsp White vinegar
- 60ml Vegetable oil (¼ cup)
- 30g Unsalted butter (2 tbsp 1 tsp), room temperature
- 150g White sugar (¾ cup)
- 2 Eggs, room temperature
- 1 tsp Vanilla extract
- 165g Plain flour (1 ⅓ cup)
- 1 tsp Baking powder
- ¼ tsp Baking soda
- Pinch of salt
White Chocolate Whipped Ganache
- 360ml Thickened cream (1 ½ cups, chilled)
- 225g White chocolate (7.9 oz), finely chopped
- 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
- Preheat the oven to 180C/350F
- Line a cupcake tray with 12 paper liners
- Combine the milk and vinegar in a small bowl, set aside
- 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
- Add the eggs and vanilla extract to the butter and beat on high for 1 minute, until well combined
- Combine flour, baking powder, baking soda, and salt together in a medium-sized bowl, whisk to combine
- Add half the flour mix to the butter mix and beat until just combined
- Add the milk, followed by the rest of the flour, beat until just combined
- Divide the batter evenly between the cupcake liners
- Bake for 10-15 minutes, or until a toothpick inserted in the centre comes out clean
- Cool before frosting
White Chocolate Whipped Ganache
- Place the chopped white chocolate in a heat-proof bowl
- Heat 240ml (1 cup) cream in a small saucepan until steaming and pour over the white chocolate
- Cover with a plate and let sit for 5 mins until melted, and stir until smooth
- Add the remaining cream and stir until combined
- Cover and place in the fridge for 3-4 hours, or until completely chilled
- Once chilled whip until stiff peaks and transfer to a piping bag fitted with a French star tip
- Transfer the lemon curd to a piping bag fitted with a small round tip
- Transfer ¼ of the whipped ganache to another piping bag fitted with a small round tip
- Using an airbrush spray the eggs gold or dust the eggs with gold lustre dust
- 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
- Then fill to the top with white chocolate whipped ganache
- Pipe a swirl of white chocolate whipped ganache on top of each cupcake and top with the filled egg, open side down
- Reserve in the fridge until consumption
Keywords: lemon curd, white chocolate, ganache, whipped ganache, sponge cake