Ingredients:
- Make the Cupcakes
- 3 cups all-purpose flour
- 1 ½ cup sugar
- 1 ¼ cup milk
- ½ cup yogurt
- 1 ½ teaspoon baking soda
- 2 teaspoon baking powder
- 1 teaspoon vinegar
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- Make the Frosting
- ¾ cup heavy cream
- 6 oz. unsalted, softened butter
- ¼ cup powdered sugar
- Pinch of salt
Preparation:
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.
