Posting from HQ
This cupcake was inspired by our summertime favorite Lemon Ice Truffle Bar. The simplicity of the cupcake, topped with a smooth lemon and white chocolate frosting, makes a delicate treat on a hot day. Or … you can turn up the volume like we did here, by flipping the cupcake upside down and frosting the bottom and the sides to feature the flavors that make this such a fabulous desert. Finish with some shaved white chocolate and a twist of lemon – it’s a stunner!
For the Cupcake:
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons unsalted butter
3/4 cups granulated sugar
2 tablespoons grated lemon peel
1 teaspoon vanilla extract
1/2 cup buttermilk
For the Frosting:
4 Lemon Ice White Chocolate Truffle Bars, coarsely chopped
5 tablespoons unsalted butter
2 teaspoons vanilla extract
2 cups powdered sugar, sifted
Shavings of Lemon Ice Bar
Preheat oven to 350 degrees. Place 12 cupcake liners in a 2 1/2 inch muffin pan. Sift together the flour, baking powder, baking soda and salt into a medium bowl and set aside. Beat the butter and sugar in a large bowl with an electric mixer at medium speed until light and creamy. Beat in the eggs one at a time. Beat in the lemon peel and vanilla.
Beat in 1/2 of the flour mixture, scraping sides of bowl as needed. Gradually add in the buttermilk and then the remaining flour until all ingredients are mixed. Divide batter among muffin cups, filling to about 1/2 full. Bake for 20 minutes or until a toothpick comes out clean. Cool completely.
And now for the frosting.
In the top of a double boiler, melt chopped Lemon Ice Truffle Bars with 1 tablespoon butter. Once smooth, set aside to cool until lukewarm.
Have the cream cheese cold and the remaining butter at room temperature. In a medium bowl, blend the cream cheese, butter and vanilla extract with an electric mixer until smooth. Add the confectioners sugar one-third at a time and mix until combined. Slowly add the melted white chocolate and mix until smooth.
Frost and decorate as desired, or remove the cupcake liner and place cooled cupcake upside down on a dessert plate. Generously frost the bottom and sides. Then press shavings of white chocolate into the frosting and top with a bright twist of lemon peel.