There’s bite-size lemon bar surprise inside each cupcake. The lemon pairs flawlessly with white chocolate.
Shhh! This is a relatively easy cupcake to make, but it will have guests thinking that you labored endlessly to make gourmet cupcakes.
First, start with the lemon bars. Yes, I could have made these from scratch but a mix will do nicely because it isn’t the sole flavor in the cupcake. Make these lemon bars the night ahead so that they cut cleanly. I used an 8×8 pan and cut into 36 small squares. This was the perfect size to place in a regular sized cupcake.
Second, any white cupcake will do the job. While I used a recipe that used a white cake base, I added vanilla pudding which turns the mix more yellow than white. The recipe is rich and moist and tastes great, but hides the lemon bar inside. (which is why I didn’t photograph a split-in-half cupcake) It may look better if you use a true white cupcake. Place about a Tablespoon of batter in each paper cupcake holder, making sure the entire bottom is covered. Press a lemon bar square into the batter. Cover the lemon bar with more batter. Reduce the normal bake time for the cupcakes. I baked mine for 17 min. at 350.
I used a white chocolate cream cheese frosting. This is a substantial flavor in the cupcake. Quality counts. I used Lindt White Chocolate Truffles instead of standard white chocolate. Remember, don’t use chips instead of chopping up white chocolate bars. It very much affects the consistency.
Directions: Cream together: 1 lb cream cheese (room temperature) and 1 stick of butter (room temperature). Add 12 oz melted white chocolate and 2 tsp vanilla and mix thoroughly. Slowly add and mix in 5 cups of powered sugar. Allow to cool and firm up in the refrigerator until stiff enough to frost the cupcakes. (not too long or the frosting will become hard)
Store completed cupcakes in the refrigerator.