Lemon Cupcakes with Raspberry White Chocolate Ganache Frosting



Time: 2 hours
Yield: 24 Cupcakes

Make the Cupcakes

  • Preheat the oven to 350° and line 24 cupcake tins with cupcake liners.
  • In a large mixing bowl, mix together the flour, sugar, baking soda, baking powder, and salt.
  • In a smaller mixing bowl combine the Villa Manodori Lemon Infused Oil, milk, yogurt, vinegar, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients. Then, divide among the cupcake liners and bake for 25-30 minutes until the cupcakes are golden brown and come out clean with the toothpick test. Let the cupcakes completely cool before frosting.

Make the Frosting

  • Once the cupcakes have cooled down, make the white chocolate ganache frosting. Heat up the heavy cream until it is simmering. Pour it over the Amedei Couverture Gocce
  • Drops Toscano Bianco White Chocolate in a large mixing bowl and cover for 5 minutes. Then, slowly mix together the heavy cream and white chocolate until the mixture is
  • completely smooth.
  • Then, beat together the heavy cream and white chocolate until it begins to increase in volume. Add in the softened butter, powdered sugar, and a pinch of salt. Continue to
  • beat until a fluffy frosting forms. Then, pour in the A L'Olivier Raspberry Vinegar. You may add more depending on how pigmented you want the frosting to be. Then, transfer the frosting to a piping bag and frost each of the lemon cupcakes.
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