Soft mini lemon cakes with chocolate cream and berries

These mini lemon cakes with chocolate cream and are soft, delicate and delicious. They are similar to muffins and they are light and fragrant. The recipe is very simple and requires a few steps. You can prepare them both in the silicone form and in the classic muffin tin. They are perfect for both dessert and snack. The cream is prepared with only three ingredients and adds a sweet and sour touch while the fresh fruit adds a note of freshness. Try them with strawberries too.

Soft mini lemon cakes with chocolate cream and berries

Soft and delicate mini lemon cakes with white chocolate cream and fresh berries. Sweet and slightly sour mini treats.

Course sweets and desserts

Cuisine Ovo-lacto vegetarianism

Keyword blackberries, blueberries, cream cheese, cupcake recipe, dessert with fruit, dessert with lemon, easy cupcake, easy muffin, lemon, mini cakes, muffin recipe, raspberries, white chocolate

Prep Time 20

Cook Time 20

Total Time 40

Servings mini cakes

Calories 400kcal

Ingredients

2 big eggs at room temperature
10 g honey
1 pinch of salt
1 organic lemon (only the zest)
100 g white sugar
30 ml water
60 ml delicate olive oil or rice oil
50 g all-purpose flour
4 g baking powder
80 g white chocolate
50 g plain or lemon or peach yogurt
50 g cream cheese
fresh berries or other type of fruit

Instructions

Instructions soft mini lemon cakes with chocolate cream and berries

For this recipe I used silicone mould minidot made by Silikomart.
For this recipe all ingredients should be at room temperature.
In a bowl beat the two eggs with honey, a pinch of salt, sugar and the lemon zest for about 8 minutes or until the eggs become clear, light and frothy.
Lower the speed of the mixer to a minimum and gradually add water and oil.
Turn off the mixer and add sifted baking powder and flour. Gently stir in with the spoon or hand whisk until there are no visible traces of flour but do not overmix the batter.
Brush the molds with a some oil. Divide the batter between the molds and bake in the preheated static oven at 170 – 180 °C for 20 minutes or until the toothpick inserted in the center of the cakes comes out clean.
Once out of the oven, wait until the cupcakes are completely cool before removing them from the mold. Cut away any bumps.

Instructions cream

Mix well, using the back of a spoon if necessary, your yoghurt with cream cheese. Melt white chocolate over water bath or in the microwave and pour it into the prepared cream, mix in carefully.
Decorate the hollow part of the mini cake with a some prepared cream and add fresh berries.

Note from the author of this recipe

I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be very happy and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: https://www.instagram.com/foodohfood/ and press Follow. Thank you from the bottom of my heart, Barbara. ^_^