White Chocolate Cupcake Making,

White Chocolate Cupcake Making,




30 min


30 min




30 minutes


30 minutes


  • 2 eggs
  • 3/4 cup milk
  • 1 tablespoon yogurt
  • 150 ml. liquid oil
  • 2 medium grated lemon peel
  • 1.5 cups granulated sugar
  • 2 tablespoons freshly squeezed lemon juice
  • 2.5 cups flour
  • 1 packet baking powder

For the white chocolate filling:

  • 150 ml. cream
  • 200 grams of white chocolate

For Cream:

  • 250 grams of powdered sugar
  • 125 grams of butter at room temperature
  • 1 tablespoon freshly squeezed lemon juice
  • 1 grated lemon peel
  • 1 tablespoon milk

Key point

White chocolate fillings in preparation; The steam of the boiling water to melt the chocolate and come directly careful not to touch the glass bowl of boiling water.

Cooking Advice

White chocolate cupcake frosting without filling only (cream coating) can be prepared using the cupcakes.

How to make?

  1. Soak the muffin mold core in the cupcake papers put them aside. Preheat oven to 180 degrees.

  2. Grated lemon peel, provide the pass to the addition of sugar powdered sugar scrub and aroma.

  3. Sugar Beat eggs until the addition of creamy consistency at length field.

  4. Milk, yogurt, then add freshly squeezed lemon juice and oil continue mixing.

  5. Finally sifted flour and baking powder continued to the mixer component of the admixture process.

  6. Fill with mortar cupcakes that you prepare disposable paper that you put into muffin molds. Preheated oven for about 30 minutes.

  7. for white chocolate fillings; Once the white chocolate into small pieces that you get a glass bowl over saucepan of boiling water as a double boiler, melt procedure.

  8. Rooms waited in the heat, add the cream you mix white chocolate being melted water bath method. Remove the refrigerator to cool continuously mixed using a whisk.

  9. Let stand at room temperature to cool the cupcakes from the oven. Fill the middle portions of the white chocolate filling opening pits using a special apparatus or blades. Close this cake you remove the gap portions.

  10. For Creamer; Rub half the powdered sugar with the grated lemon peel. You waited by the addition of butter at room temperature, the remaining portion Beat until the cream version of the field.

  11. Continue to enjoy the area’s lemon icing sugar admixture process. Milk and cream you add fresh squeezed lemon juice Beat the higher speed in a short time.

  12. Cool in the refrigerator while you take a short spin coating cream of the bag above the desired shapes decorate the cupcakes after you share with your loved ones without waiting.

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