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 Renshaw Baking
- 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
- 400 g Renshaw Sicilian Lemon Icing (2 pots)
- Rainbow Dust Sparkle Dust Snow White
- Lemon Curd
- 150 g White Chocolate
- Jubilee or Any Sprinkles
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Making the cupcakes:
Preheat the oven to 160°c fan. Line the cupcake tray with the cupcake cases.
Mix the baking powder into the flour.
Beat the butter and sugar together for approximately 5 minutes on high speed until pale and fluffy, scraping down with a spatula regularly.
Lightly beat the eggs with the lemon extract.
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.
Spoon in the remaining flour (if any) and mix on slow until just incorporated. Scrape down the bowl and mix again briefly to incorporate.
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.
Once golden, remove from the oven and leave to cool completely on a wire rack.
Making the amaretti biscuits:
Preheat the oven to 160°c fan. Line a large baking tray with parchment paper.
Sift together the sugar and ground almonds.
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.
Fold in the sugar and almond mixture a third at a time to form a smooth paste.
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.
Remove from the oven and leave to cool completely on a wire rack.
Spin the amaretti with the melted white chocolate (see below). Leave to set.
White Chocolate Shards:
Prepare a small baking tray lined with parchment paper.
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.
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.
Score the chocolate with a knife just before set. Once set, break apart into shards.
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.
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.
Place an amaretti in the centre of the Icing swirl and stick in 3-4 chocolate shards just behind. Spray over with Sparkle Dust.
For an extra lemon hit, grate the zest of a lemon into your cupcake batter.
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.
If heating chocolate in the microwave, heat for no longer than 20 second bursts at a time stirring in between.