White Cupcake

White Chocolate Cupcake with Lemon Buttercream Frosting

The blossoms on the plate are french lavender and lemon verbena, both from my herb garden.

Yes, they are delicious.

Recipe

1 pkg white cake mix, 1 pkg vanilla pudding, 4 eggs, 1/2 cup yellow oil, 1/2 cup water or liquor, 1 cup sour cream, 7oz white chocolate chips (yes i weigh them). Beat all the ingredients together, scoop into cupcake papers and bake for 25 minutes, until a skewer comes out clean.

The cake is incredibly moist, and no one ever suspects that it starts with a mix

2 egg whites, 1/4 cup unsalted butter at room temp, zest of 1/2 a lemon, juice of 3/4 of a lemon, 500 grams of icing sugar. Whip the egg whites until they form stiff peaks, add butter and whip until smooth. Add lemon juice and zest, and gradually add the sugar until the frosting is stiff, you may need more or less, depending on how juicy your lemons are etc.