White chocolate and lemon cupcakes

Preheat the oven to 180C/160C fan/gas 4. Line a cupcake baking tray with paper cases.

Using a hand held electric whisk, cream together the butter and sugar until light and fluffy. Gradually beat in the eggs, vanilla, lemon zest and lemon extract at low speed.

Sieve in the flour and fold using a rubber spatula, but be careful not to over mix it.

Using a piping bag, pipe the mixture into the baking cases and fill three quarters of the way up. Bake for 15-20 minutes until well risen, firm to the touch and golden. Turn out of the baking tray straight away to avoid the cake drying out and leave to cool.

For the confit lemon zest: Cut the skin of an unwaxed lemon into fine strands. Gently heat 100g golden caster sugar and 100ml water in a pan to make a sugar syrup. Add the lemon strands and simmer for 5 minutes. Drain and roll into some golden caster sugar.

For the white chocolate frosting: Melt the white chocolate in a bowl in short bursts in the microwave, or in a bowl set over a pan of simmering water.

Place the softened butter into a bowl. Sieve in the icing sugar and whisk using an electric hand held mixer until smooth and fluffy. Add the milk and the melted chocolate and whisk for another 2 minutes until smooth.

Using a piping bag, pipe a plain spiral of frosting on top of each cupcake. Decorate with strands of confit lemon zest.

Want more? See our selection of cupcake recipes