The LEMON, WHITE CHOCOLATE AND STRAWBERRY CUPCAKES are indulgent little cakes from the American tradition, very easy to make and perfect to serve as a snack or at any other joyful moment of the day. Their delicate yet fragrant taste and simple beauty make them perfect for your children’s parties (and it really takes very little time to bake a few dozen…).
The dessert is simple but well balanced: the base is a muffin flavored with lemon zest and made indulgent by white chocolate, while the cream topping is a delicate mix of whipped cream and strawberries. If you need to make many, I recommend preparing the muffins in advance and decorating them just before serving. Don’t forget to place a little strawberry on top to give the cupcake a final charming touch.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: 10 cupcakes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 egg (medium at room temperature)
- 2 tbsp sunflower oil
- 3.4 fl oz milk (at room temperature)
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/3 cup granulated sugar
- lemon zest
- 1/4 cup white chocolate chips
- 1 pinch salt
- 3.4 fl oz sweetened non-dairy whipping cream
- 2/3 cup strawberries
- 3 tsp powdered sugar
Tools
- 1 Pan Tescoma Delicia 6-Muffin Pan
- 1 Mixer
- 10 Paper liners
- 2 Bowls
Steps
The preparation of the LEMON, WHITE CHOCOLATE AND STRAWBERRY CUPCAKES is very simple and super quick.
In a bowl place the sifted flour and baking powder, the sugar, a pinch of salt and mix them together.
In a separate bowl lightly beat the egg, add the oil, the milk at room temperature and the lemon zest. Work everything until you obtain a homogeneous creamy mixture.
Pour the liquid mixture into the dry ingredients and mix with a spoon.
Finally add the white chocolate chips and fold them in.
Line a muffin tin with the paper liners and fill them 3/4 full with the batter.
Bake in a preheated conventional oven at 356°F for 19 minutes.
To check doneness, insert a toothpick into the muffin: if it comes out still moist, it needs more time.
Remove the muffins from the oven and let them cool.
Wash the strawberries, remove the green tops, chop them and place them in a blender or the jug of an immersion blender. Add 3 teaspoons of powdered sugar and blend everything until you obtain a smooth sauce.
Place the very cold cream in a bowl and whip it until fairly firm. Add the strawberry purée, passed through a sieve to remove the seeds, and whip again until you obtain a fluffy and homogeneous mixture.
Transfer the cream into a piping bag fitted with a plain or star tip and pipe the cream on the muffins. Finish by decorating with a small strawberry.
STORAGE & VARIATIONS
Store the LEMON, WHITE CHOCOLATE AND STRAWBERRY CUPCAKES in the refrigerator for up to 2 days inside an airtight container.
You can replace the whipping cream with mascarpone to obtain an even firmer and more indulgent cream.
You can replace the whipping cream with mascarpone to obtain an even firmer and more indulgent cream.
