I Accept

We use cookies to ensure you get the best experience on our website. By continuing to browse the site you accept the use of cookies as outlined in our Privacy Policy.

You are here: Recipes > Platinum Pudding Sicilian Lemon & Amaretti Cupcakes with White Chocolate Shards

Platinum Pudding Sicilian Lemon & Amaretti Cupcakes with White Chocolate Shards

This recipe is our take on Jemma Melvin’s winning Jubilee Platinum Pudding ?? ? We have created Lemon & Amaretti cupcakes filled with citrus curd, topped with our Sicilian Lemon Frosting, handmade amaretti biscuit, and white chocolate shards. Perfect for all summer celebrations.

The equipment needed for this recipe:

Stand or handheld mixer, Sieve, Cupcake tray, Large baking tray, Small baking tray, Parchment paper, Cupcake cases, Spatula, Spoons, Knife. Mixing bowls, Scissors, Piping bags, Jem 1E piping tip, Cupcake corer.



Uploaded by


12 people

Baking ingredients

  • 225 g Unsalted Butter (room temperature)
  • 225 g Caster Sugar
  • 4 Large Eggs
  • 225 g Self-raising Flour
  • 2 tsp Baking Powder
  • 2 tsp Vanilla Extract
  • 2 Egg Whites
  • 170 g Caster Sugar
  • 170 g Ground Almonds
  • 1 tbsp Amaretto or Flavouring

Decorating ingredients

  • 400 g Renshaw Sicilian Lemon Icing (2 pots)
  • Rainbow Dust Sparkle Dust Snow White
  • Lemon Curd
  • 150 g White Chocolate
  • Jubilee or Any Sprinkles


Making the cupcakes:

Step 1

Preheat the oven to 160°c fan. Line the cupcake tray with the cupcake cases.

Step 2

Mix the baking powder into the flour.

Step 3

Beat the butter and sugar together for approximately 5 minutes on high speed until pale and fluffy, scraping down with a spatula regularly.

Step 4

Lightly beat the eggs with the lemon extract.

Step 5

Pour a third of the egg mixture into the butter and sugar mixture with 3-4 heaped tablespoons of flour and beat on slow until just combined. Repeat until all the egg has been used.

Step 6

Spoon in the remaining flour (if any) and mix on slow until just incorporated. Scrape down the bowl and mix again briefly to incorporate.

Step 7

Divide the batter between the cupcake cases, filling each case around halfway (50g). Bake on the middle shelf for 25-30 minutes being sure not to open the oven before the 20-minute mark.

Step 8

Once golden, remove from the oven and leave to cool completely on a wire rack.

Making the amaretti biscuits:

Step 9

Preheat the oven to 160°c fan. Line a large baking tray with parchment paper.

Step 10

Sift together the sugar and ground almonds.

Step 11

Whip the egg whites in a large bowl on high speed until stiff peaks have formed. Pour in the amaretto and whip briefly to combine.

Step 12

Fold in the sugar and almond mixture a third at a time to form a smooth paste.

Step 13

Pipe or spoon small rounds about the size of a fifty pence piece onto the baking tray, allowing enough space for spreading. Bake for 15-20 minutes or until golden.

Step 14

Remove from the oven and leave to cool completely on a wire rack.

Step 15

Spin the amaretti with the melted white chocolate (see below). Leave to set.

White Chocolate Shards:

Step 16

Prepare a small baking tray lined with parchment paper.

Step 17

Temper the white chocolate by melting 100g, heating to between 40-46°c. Add the remaining 50g of chocolate, stirring until chocolate has cooled to 25°c. Heat gently again until completely melted to no more than 30.5°c.

Step 18

Reserve a small amount of melted chocolate in a piping bag for the amaretti biscuits. Pour the remaining chocolate onto the baking tray and spread thinly with the spatula. Scatter over the Jubilee sprinkles and spray with Sparkle Dust.

Step 19

Score the chocolate with a knife just before set. Once set, break apart into shards.


Step 20

Spoon the lemon curd into a piping bag. Remove the centres of the cupcakes using the corer and fill with the lemon curd. Plug the top with the “lid” of the core.

Step 21

Mix the Sicilian Lemon Icing in the pot then spoon into a piping bag fitted with the 1E piping tip. Pipe a swirl on top of each cupcake.

Step 22

Place an amaretti in the centre of the Icing swirl and stick in 3-4 chocolate shards just behind. Spray over with Sparkle Dust.

Top Tips:

Step 23

For an extra lemon hit, grate the zest of a lemon into your cupcake batter.

Step 24

Play around with the sugar and almond ratio (sticking to the overall combined weight) of the amaretti to make them extra sweet or extra almondy.

Step 25

If heating chocolate in the microwave, heat for no longer than 20 second bursts at a time stirring in between.