Deborah Dana

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Deborah Dana

Lemon Cupcakes with White Chocolate Betun

Name: Lemon Cupcakes with White Chocolate Betun
Prep time: 60 min
Cook time: 60 min
Yield: 12
Cuisine: Internacional
Ingredients: wheat pasta, FOR THE PASTELITOS; 1 1/2 sticks unsalted butter, at room temperature; 1 cup sugar; 2 eggs; 1 tablespoon vanilla essence; 1 tablespoon lemon zest; 1 1/2 tablespoons lemon juice; 1 1/2 cups flour; 1/2 tablespoons baking soda; 1/2 tablespoons baking soda; 1/4 tablespoons salt; 1/2 cups milk; 1 cup grated sweet coconuts; wheat pasta, FOR THE BETUN; 150 grams White chocolate, in pieces; 1 stick unsalted butter, at room temperature; 3 1/2 cups powdered sugar; 1 pinch salt; 1/2 tablespoons vanilla essence; 1 tablespoon lemon juice; 1/4 cups whipping cream; sprinkles, or Christmas decorations

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Deborah Dana

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These rich lemon and coconut cupcakes with white chocolate bitumen are amazing when they are decorated for Christmas.

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Ingredients

12 portions

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Preparation

Preheat the oven to 150 degrees Celsius.

In an electric mixer with the spade mash beat the butter with the sugar for 5 minutes at high speed. Slow down and add the eggs, vanilla essence, juice and lemon zest and beat until well blended.

In a deep bowl, mix flour, baking powder, baking soda and salt. Add the mixture and the milk to the dough in the blender and beat until it is 100% mixed. Add the coconut and mix a little more.

Prepare 1 tray to bake cupcakes with small pieces of cake (preferably blue or Christmas) and pour the dough into the cakes (use an ice cream spoon to place the dough).

Bake for 25 minutes or until a lemon stick comes out, remove from oven and allow to cool completely before decorating.

To make the bitumen, melt the chocolate in a bain-marie.

In a deep bowl with an electric mixer , beat the butter and the icing sugar for 5 minutes. Add the salt, vanilla, lemon juice and cream and beat until you get a shoe polish. Add the chocolate and finish beating.

Decorate the cupcakes with the bitumen and serve.