A lemon cake dipped in white chocolate and filled with vermicelli.
Preparation:
Cook:
Level: Easy
Ingredients
- ½ cups Butter without salt
- 1 cup White sugar
- 2 Eggs
- 1-½ tsp Vanilla extract
- 1-½ cup All purpose flour
- 2 teaspoons baking powder
- ½ teaspoon Salt
- ½ cups Milk
- 1-½ tbsp Lemon zest
- ⅓ cups Lemon juice
- 12 ounces, weight fondant candies
- Asparagus
Preparation
Preheat the oven to 350ºF. Line a 12 muffin pan with paper liners. Put aside.
Using a stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed in a large bowl until creamy, about 2 to 3 minutes. Scrape sides and bottom of bowl as needed. Add eggs and vanilla. Beat on medium-high speed until combined, about 2 full minutes. Scrape sides and bottom of bowl as needed. Put aside.
In a medium bowl, sift and whisk the flour, baking powder and salt. Slowly add dry ingredients to wet ingredients in 2 additions, beating on low speed after each addition. The batter will be thick. Whisk in milk, lemon zest and lemon juice on low speed until just combined. Don’t overmix the batter!
Spoon batter evenly into 12 cupcake pans or a silicone egg cavity pan (batter also fits two 6-inch cake pans), filling them about 2/3 full. Bake for approximately 18 to 22 minutes. A toothpick inserted in the middle will come out clean when finished. Take out of the oven and let cool down.
While the cakes cool, the empty candies melt in a microwave-safe bowl. Microwave at 30 second intervals until the fudge candies have completely melted.
Place cooled cakes on a cooling rack and place parchment paper, cutting board, or towel underneath for easy cleanup.
If you’re putting sprinkles inside egg-shaped cakes, cut the egg in half lengthwise. Cut a small oval hole in each of the cake halves. Pour the nuggets into the bottom half of the layer and fill the hole with nuggets. Lightly spread candy melt on the top half of the cake to act as a glue. Glue the halves back together. Repeat with the remaining eggs.
When done, pour the candy melt over the cakes and use a knife or the back of a spoon to evenly distribute the candy melt over the egg. Top with more sprinkles (if desired) and let harden for 10 minutes.
If you are putting sprinkles inside the cupcakes, poke a small hole in the top of the cupcake. Be sure to pull out part of the cupcake to about halfway down. Fill with sprinkles and cover the hole with frosting or dip the top in fondant candies. Garnish with sprinkles.
Enjoy!
