Preheat the oven to 180 C / Gas 4. Place 12 large cupcake cases in tins.
Beat together the 200g butter and caster sugar until pale and fluffy. Beat in 1 egg at a time until all eggs added. Beat in lemon juice. Sift flour and gradually add to wet mixture. Stir in chocolate chips with wooden spoon. Spoon mixture into cases until about 2/3 full.
Bake in the preheated oven until lightly golden, about 15 minutes. Leave to cool in tin for around 20 minutes, then place onto a wire rack.
For topping: Beat together the 55g butter and icing sugar until light and fluffy, add lemon juice and zest and a small amount of milk until all butter and sugar combined. Pipe topping onto cakes. Add some white chocolate shavings if wanted.
I find using a stand mixer or hand mixer much better than mixing by hand.
Really scrummy cupcakes! The only decent white chocolate I could get my hands on were the bars of Lindor, which ment that although my 'chunks' mostly melted away, it made the cakes very moist with an all-round chocolatey flavour. I wasn't sure how much lemon zest to use in the icing so I used about half a lemons worth. It was very lemoney but was perfect for me. My only problem was that while icing the cakes I only managed about half and then ran out of icing! (I wasn't going mad with it, just trying to cover the tops). Will definitely make these again! - 23 Oct 2013