White Chocolate Lemon Cupcakes with Lemon Cream Cheese Frosting

I have to apologize for the lack of activities on Twenty Something recently. I'm now occupied with Project Mr. G. It's taking up a lot of my time because I'm too busy having fun. I'll be a little slow coming up with new posts but be patient and in time, I'll pick up my pace again (probably when Mr. G gets up to go to Sweden for 6 months - boo!)

I think I'm quite done with cupcakes. For now anyway. As much as I love them to bits, I think I'm a little OD-ed from it. The cupcakes were for a potluck party I was invited to. Besides J, I didn't know anyone else. To be honest, I was a little apprehensive but hey, what did I really have to lose? And I'm glad that I went anyway because I had a ball of a time and I met some very interesting people.

There were loads of Malaysian food and boy, those spicy dishes made me buzz. You know how it is when you bite into a chili and after the fiery aftermath your brains goes into this hyperbuzz that gives you a certain high? Well, I was on a high for sure.

I used to be able to take chili and lots of it. My family and friends can vouch for that. They think I'm mental when it comes to those tiny edible grenades. But since moving to Melbourne, my tastebuds have retired from its chili days and decided to chill. It's a little embarrassing actually. I don't exactly know how that's even possible but I guess it is.
Lemon & White Chocolate Cupcakes with Cream Cheese Frosting
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Ingredients:

• 100g butter, softened
• 1/2 tsp vanilla essence
• 1/3 cup caster sugar
• 2 eggs
• 1/3 cup milk
• 1 cup self-raising flour
• 1/4 cup plain flour
• 1 tsp lemon rind
• 1 tbsp lemon juice
• 1/2 cup white chocolate, roughly chopped

Cream Cheese Frosting:

• 30g butter, softened
• 80g cream cheese, softened
• 1 tsp lemon rind
• 1 1/2 cups icing sugar

Method:

1. Preheat oven to 180C. Line muffin pan with paper cups.
2. Beat butter and sugar until light and fluffy.
3. Add eggs, beat in one at a time. Add essence.
4. Beat in milk and then sifted flours, gradually in batches.
5. Fold in white chocolate, lemon juice and rind.
6. Divide mixture among cups and smooth the surface with the back of a spoon.
7. Bake for 30 - 35 minutes or until skewer comes out clean. Leave to cool.
8. Prepare frosting.

Cream Cheese Frosting:
Beat butter, cream cheese and rind in a mixing bowl until light and fluffy. Gradually beat in sifted icing sugar. Decorate cupcakes.

For the Chocolate Mars Bars Cupcakes with Whipped Cream recipe, click here.

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