It involves a straight forward all-in-one victoria sponge for the cake, the recipe for which you can find here from my previous post, and then the delicious white chocolate cream cheese frosting which I added a touch of lemon curd. The added surprise to the cupcakes are a lemon curd centre. By simply making a a deep but small cross with a knife on the top of the cake so you can easily pipe in some lemon curd. I would recommend a small round nozzle for piping as you can easily control how much curd you're putting inside the cake. Top off with the frosting and add a few yellow and orange sprinkles, or any other decorations, to add the finishing touch.
Frosting:
500g cream cheese - room temp.
250g white chocolate
2 cups icing sugar - sifted
1 tsp vanilla extract
Few tbsp lemon curd
- Melt half the white chocolate in a double boiler, making sure the bottom of the bowl does NOT touch the water. Take it off the heat and slowly stir in the remaining chocolate until it is fully incorporated smoothly and shiny.
- Beat the cream cheese until it is light and fluffy
- Slowly beat in the melted chocolate, then add the icing sugar and vanilla.
- Mix in the lemon curd to taste.
- Fill a piping bad and you're away.
As I was making this within a time limit I didn't have the chance to let the frosting set. I would recommend refrigerating it for about an hour before piping. The added liquid from the lemon curd makes the frosting a little too loose for it to hold it's pipping shape effectively.
Give this recipe a go and let me know how you like it.
Enjoy
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