Treat the love of your life with these sweet and delicious cupcakes.


  • Crème Fraiche Lemon Cake 

  • 4 Eggs

  • 1 Lemon

  • 120g Caster sugar

  • 1 Vanilla bean

  • 200ml tub of Crème fraiche

  • 170g Plain flour

  • 2g Salt

  • Crème Fraiche Frosting

  • 200ml tub of Crème fraiche

  • 30g Unsalted butter

  • 1 Lemon zest

  • 230g White chocolate

  • Edible flowers for decorating


  • Crème Fraiche Lemon Cake:

  • 1.

    Pre-heat the oven to 165°C.

  • 2.

    Whisk the eggs, lemon zest, salt, cut and scraped vanilla bean and caster sugar together in a stand-mixer for about 10-15 minutes to create a foam.

  • 3.

    Remove from the mixer and fold through the sifted flour until just combined.

  • 4.

    Loosen the crème fraiche with a little of the cake batter before folding it through the remainder of the cake batter.

  • 5.

    Line a muffin tin with squares of baking paper. Divide the mixture into the lined tray and bake at 165°C for 10-15 minutes or until a skewer comes out clean.

  • 6.

    Remove from the oven and set for a few minutes at room temperature before placing onto a cooling rack. Cool at room temperature.

  • Crème Fraiche Frosting:

  • 1.

    Bring the crème fraiche, butter and zest to the boil in a saucepan, strain over the white chocolate and whisk together by hand until it is smooth and shiny.

  • 2.

    Leave to firm up for 1 hour at room temperature with plastic wrap on the surface or until it is a nice spreadable consistency.

  • 3.

    Garnish the centre with edible flowers placed in a heart shape.

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