Add lemon juice and cooled white chocolate and mix until well blended. When your cupcakes have cooled, use a small cake spatula or piping back to ice them. Garnish with your remaining blueberries ...
blueberries or pistachios. One of our all-time favorite recipes is for Joanne Chang's sophisticated lemon-ricotta cupcakes. Refined sugar in both the batter and citrusy frosting is swapped with ...