Lemon and white chocolate is just such an amazing combination. I don’t know how it works… it just does. The citrusy lemon flavour and the buttery white chocolate flavour complement each other in this mysterious, wonderful way.
I love this frosting recipe.
I have used it a few times, with both white and semisweet chocolate, and both are awesome. It is surprisingly light and fluffy and not too sweet. It whips up so beautifully in just a few minutes, and holds extremely well for piping.
These cupcakes are perfect for Mother’s Day or a spring birthday — moist and fluffy but not over the top sweet.
My baby girl turns 2 in just a few short weeks, so I’ve been looking at some different types of cakes and decorating ideas. I am just not a fan of fondant. I mean, it looks awesome. I just don’t know if I want to eat it. Or a cake covered in it.
Here you can see the contrast between the pink and purple.
Since I made these cupcakes with two-tone roses, I wanted to experiment a bit with a softer look. So instead of putting a line of food colouring down the crease in my piping bag, I did this:
- Once again, I lined up the thin end of my petal tip (I used a 125 this time) with the crease in the bag
- I mixed two different colours of icing, one a purple-ish pink, and one a pale pink
- I wanted the lighter colour at the tips of my petals, so with a small offset spatula I filled the bag about half full with the pink frosting, on the side with the smaller end of the petal tip. Leave space on the other side for your darker colour — make sure you can see right out the end of your tip still.
- Carefully fill the rest of the bag with your darker colour, slowly pushing it toward the end of the tip. If your frosting is firm enough, this should be relatively easy.
- The rest of the rose tutorial can be found here — I did everything exactly the same except that I didn’t start with a round bud this time. I created a tight swirl in the center of my cupcake with my petal tip and slowly worked my way around.
The two colours I used are fairly pale, and so the ombre shading is very subtle and delicate. If you want something a little more obvious, just make sure there is a greater contrast between your colours.
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Lemon White Chocolate Cupcakes with Ombre Roes
For the cupcakes
- 1/2 cup butter softened
- 1/2 cup applesauce
- 2 cups sugar
- 4 eggs
- 1/4 cup lemon juice
- 2 tsp lemon extract*
- 1 1/2 cups buttermilk
- 3 1/2 cups all-purpose flour
- 2 1/4 tsp baking powder
- 1/2 tsp salt
- yellow food colouring optional
For the frosting
- 3/4 cup chopped white chocolate or chips
- 1/3 cup milk or cream
- 1 cup butter softened
- 1 1/2 cups icing sugar
- 1 tsp vanilla
- CakePreheat oven to 350 degrees F and line muffin pans with liners or spray with non-stick.
- In a large bowl, with a stand mixer or whisk, beat butter, applesauce and sugar until smooth. Add in eggs and stir until well-combined. Stir in lemon juice, extract*, and buttermilk.
- Add flour, baking powder, salt and food colouring and stir just until combined.
- Spoon batter into lined or sprayed muffin tins about ¾ full. I baked mine exactly 15 minutes at 350 degrees F. Bake until toothpick comes out clean or with moist crumbs. Coo while you prepare the frosting.
- FrostingIn a small bowl, combine chocolate and milk and microwave at 50% power for 1 minute. Stir until smooth, putting back in the microwave for another 30 seconds if needed. Set aside to cool.
- In a stand mixer beat butter until light and fluffy. Add cooled chocolate, icing sugar and vanilla. Beat slowly at first, increasing speed as the icing sugar is incorporated.
- Beat on medium-high for 4-5 minutes until light and fluffy. Frost cooled cupcakes.
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Cupcakes adapted from A Farmgirl’s Dabbles.
Frosting adapted from Inside BruCrew Life.