Treat the love of your life with these sweet and delicious cupcakes.
Crème Fraiche Lemon Cake:
Pre-heat the oven to 165°C.
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.
Remove from the mixer and fold through the sifted flour until just combined.
Loosen the crème fraiche with a little of the cake batter before folding it through the remainder of the cake batter.
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.
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:
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.
Leave to firm up for 1 hour at room temperature with plastic wrap on the surface or until it is a nice spreadable consistency.
Garnish the centre with edible flowers placed in a heart shape.
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