Recipe: White Chocolate Lemon Fairy Cakes

Recipe: White Chocolate Lemon Fairy Cakes

Easy all in one recipe, a perfect treat to spoil Mum on Mother’s day, 11th March this year. Why not serve with these lovely floral serviettes from the Party Pieces website?

Fiona Cairns White Chocolate Cupcakes

Makes 18-20


For the cakes

  • 175g self-raising flour, sifted
  • 1 tsp baking powder
  • 1tsp vanilla extract
  • Finely grated zest of 2 large unwaxed lemons
  • 175g golden caster sugar
  • 175g unsalted butter, really soft in small pieces
  • 3 eggs, lightly beaten
  • 12tsp Lemon curd

For the buttercream

  • 200g white chocolate, chopped
  • 200g unsalted butter, very soft

To decorate

  • 1 egg white
  • White caster sugar
  • Selection of edible flowers (Make sure they are dry and haven’t been sprayed with insecticide)
  • Small clean paintbrush
  • 1 pot dragees

Do ensure the flowers are edible, a few options for spring are pansies, violas, primroses and violets. In this recipe, I used pansies from my garden and in the summer I often use rose petals, lavender, daisies, rose buds, mint leaves. Such an easy stunning cake decoration!


  1. Preheat the oven to 180°C/ fan 160°C/gas 4 and line a cupcake tray with 20 fairy cake cases.
  2. In an electric mixer, sift the flour and baking powder into the bowl and add the vanilla, lemon zest, sugar, butter and eggs. Beat until well mixed, then divide between the cases.
  3. Bake for about 15 mins, or until the cakes are golden brown and spring back to the touch.
  4. Cool, then remove to a wire rack.
  5. Remove the centre of each using an apple corer and set aside. Add 1tsp of lemon curd, then replace the cake ‘plug’.
  6. To make the buttercream, put the white chocolate into a heatproof bowl and stand it over barely simmering water, ensuring the bowl doesn’t touch the water.
  7. Once it has melted, remove from the heat and allow to cool.
  8. With a whisk, cream the butter until light, then slowly add the cooled, melted white chocolate.
  9. Chill slightly, then whisk to thicken. Fill a piping bag and pipe the buttercream onto the cupcakes.
  10. To crystallise the flowers place the egg white in a bowl and whisk just a little, in another bowl place the caster sugar, line a baking sheet with parchment.
  11. Carefully paint each petal with the egg white ensuring it is completely covered. Hold the flower or petal and carefully sprinkle over the caster sugar using a teaspoon, ensure all surfaces are evenly covered.
  12. Gently shake to remove any excess sugar. Lay the flower on the baking parchment.
  13. These can be made in advance, ensure they are stored in an airtight container, as long as all surfaces are completely covered they should last a few weeks. Use these along with dragees to decorate the cupcakes.

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