Lemon Drop Cupcakes

I love lemon desserts for summer cookouts and barbecues.  Seems I'm always on the lookout for something I can add lemon to.  So I made this recipe and took them to a friend's outdoor gathering last summer. They were gone in less than 30 minutes!  People went crazy over them and wanted more!  A little lemon cake covered with a white chocolate lemon ganache.  Now that's what I call a lemon treat! 

Lemon Drop Cupcakes

1 box lemon cake mix 
1 pkg (3.4 oz) instant vanilla pudding mix 
4 large eggs 
1 1/4 cups sour cream 
1/2 cup whole milk 

Preheat the oven to 350.  Spray mini muffin tins with cooking spray. 

Using a hand mixer, mix the ingredients in a large bowl until smooth. Use a small cookie scoop to fill each cup about half full.  

Bake for about 12 minutes or until a toothpick inserted in the center comes out clean.  Cool the pan on a wire rack for about 2 minutes and then turn the muffin pan over on a wire rack so that all the muffins are upside down.  

Cool cakes completely and then you can dip them in the ganache. See recipe below.

White Chocolate Lemon Ganache

12 ounces white chocolate, chopped 
1/2 cup heavy cream 
Juice from 1/2 a lemon (add more or less to taste)
1 drop of yellow food coloring

Place the white chocolate in a heatproof bowl. In a saucepan, simmer the heavy cream over medium-high heat. Pour the warm cream over the chocolate and let stand for 2 minutes. Whisk until the chocolate is completely melted and the ganache is smooth and glossy. Reserve about 1/4 cup of the ganache and set aside for drizzle later.

Next add lemon juice a little at a time to the remaining ganache and stir. Taste and add more or less depending on your preference. Add a drop of food coloring and stir until smooth. 

Dip the cooled cakes into the ganache. Drizzle with reserved white ganache once they have set.  Store in refrigerator.

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