Lemon and white chocolate chip cupcakes

    35 min

    I wanted to take the delicious lemon sponge up a level so thought let's try it with some luxurious white chocolate.


    West Midlands, England, UK
    1 person made this

    Makes: 12 cupcakes

    • 225g golden caster sugar
    • 225g softened margarine
    • 2 lemons, zested (keep the juice)
    • 225g self raising flour
    • 1 pinch bicarbonate of soda
    • 2 to 3 tablespoons soured cream
    • 4 large eggs
    • 2 teaspoons vanilla extract
    • 150g white chocolate chips or chopped white chocolate

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 190 C / 170 C fan / Gas 5. Line a 12-hole muffin tin with paper cases.
    2. Beat sugar and margarine until creamy, add lemon zest and beat well. Beat eggs in a separate bowl with a handheld electric beater, then add to margarine sugar mixture in in four parts beating well.
    3. Sift flour with bicarb of soda and add 1 tablespoon to the egg mixture if curdling. Blend in rest of flour with the soured cream. You want a slow dropping consistency. If the mixture is stiff you can also add some of the lemon juice.
    4. Gently fold in the chocolate chips.
    5. Use a small scoop to add mixture evenly to baking cases. Tap gently on counter to level.
    6. Place on middle shelf of the oven until a cake tester comes out clean, 18 to 20 minutes. Leave in tray for 5 minutes, then move to a cooling rack and cool completely. Then add icing as desired.

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