0 Lemon and white choc cakes x

I wanted to do some baking the other day because I had some baking bits from my friend on my birthday. 

Here are some of the things I used...

Milk Chocolate

Edible wafer daisies

In they went...

Before

After

If your interested I followed this recipe but I made lemon Icing and did bits of white choc within the cake but you could try the other way depending on your preference. This recipe has done the opposite to what I did.

For the cupcakes:

• 120g butter, softened
• 150g caster sugar
• Grated zest of 1 lemon
• 2 large eggs, room temperature (we used Ella Valentine eggs)
• 200g self-raising flour
• 1tsp baking powder
• 125ml milk

For the white chocolate buttercream:

• 120g butter, softened
• 200g icing sugar, sifted
• 50g white chocolate, melted

You'll also need:

• 12-hole muffin tin
• 12 cupcake cases

1. For the cupcakes: Preheat the oven to 180˚C/350˚F/gas 4. Line a 12-hole muffin tin with cases.
2. Sift the flour and baking powder together in a large, clean bowl and set aside.
3. In a separate large, clean bowl cream the butter and sugar until light and fluffy, then add in the lemon zest.
4. Add the eggs one at a time, beating well after each addition. 
5. Add half the flour, then half the milk and fold in. Repeat with adding the remaining flour and milk, then fold in again.
6. Spoon the mixture into the cupcake cases filling ¾ of the way and bake for 18 mins or until a cocktail stick inserted into the centre comes out clean. Remove the cupcakes from the oven and place on wire racks to cool completely.
7. For the white chocolate buttercream: In a large, clean bowl cream the butter, then gradually add and stir in the sugar until smooth and creamy.
8. Add the cooled, melted chocolate and continue creaming until fully combined.
9. Pipe the buttercream onto the cupcakes using a piping bag and then, garnish with lemon zest and grated white chocolate.