My youngest son plays football at school and whenever they play at home there is a request for items for match tea. I always feel slightly guilty if I don’t send in cakes of some form, after all they don’t take long or much effort, especially if you finish them off with a dusting of icing sugar. I don’t think a bunch of post match super over-excited boys need fancy iced cakes.
These zesty cakes are light and delicious, quick and easy to make. The addition of chunky white chocolate complements the lemon flavour.
Lemon and white chocolate cupcakes recipe
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
- 125g self-raising flour
- 125g caster sugar
- 125g softened butter
- 120g white chocolate, chopped
- 2 eggs separated
- Juice and zest of one lemon
- ½ tsp vanilla extract
- ½ tsp baking powder
- Icing sugar to finish
Instructions
- Preheat the oven to 200ºC/Gas mark 6
- Line a muffin tin with 12 muffin cases
- Whisk the egg whites until thick and frothy
- Put the flour, caster sugar, butter, lemon zest, vanilla extract, baking powder and egg yolks into a bowl and beat with an electric whisk
- Add the lemon juice and white chocolate chunks and mix well
- Carefully fold in the egg whites
- Divide the mixture between the cake cases
- Bake for approximately 20 minutes until the cakes are cooked and golden
- Cool on a wire rack and finish with a sprinkling of icing sugar
Good grief! What incredible looking and sounding little cakes! If I hadn’t stuffed my face with chocolate this morning I would be craving one of these 😉