Limoncello Cupcakes

Limoncello Cupcakes
Limoncello Cupcakes
Limoncello Cupcakes

The south of Italy is very famous for the lemons. Just think about Limoncello, a liquor made with lemon! So one day I told myself, why I haven’t done a cupcake with lemon yet?! Let’s go to baking!

To bake 12 “lemoncupcakes”:

  • 175 gr Self raising flour sifted
  • 150 gr Softened salted butter
  • 150gr of caster sugar
  • 3 eggs
  • 1 Tablespoon of limoncello

For your Icing:

  • 250 gr of softened  unsalted butter (I usually use lurpack unsalted butter because is whitest butter I’ve found in UK until now!)
  • 250 gr of icing sugar
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of limoncello
  • A pale yellow Food colouring (Gel or liquid is the best for this recipe)
  • a few spoons of lemon curd (mmm!)
  • As a decoration I found this pretty lemon shape candies 

Preheat your oven at 180 degrees.

Beat together the eggs and the sugar until you have a nice smooth  cream. Add the butter and the vanilla for the cakes and mix until it’s all blended in. Fold in the flour and beat it until it’s again nice-fluffy-smooth-pale! Scope the mixture in 12 cupcake cases held in a muffin tin. The perfect amount of mixture is a ice-cream scoop full (1 cm under the edge of the case).
Bake your cakes for 25-30 minutes at 180 degrees. Until the surface is nicely golden and the cakes are soft, but stable at touch.

While you pretty cakes are cooling down inebriating you with their amazing smell you need to start your icing.

For the icing you really need an electric beater or you can quit your gym membership, you won’t need it anymore if you can do it without the electric beater. Cream the butter wishing very vigorously with the limoncello, add the vanilla and 50 gr of icing sugar at the time. Once all the sugar is in make sure your icing is fluffy. When happy with the results add 5/6 drops of food colouring and start whisking again. With a small sharp knife dig a hole in the center of your cakes, it has to be large enough that you could put your finger in it (don’t put your finger in thou!!) and fill the holes with the lemon curd with a piping bag without a nozzle in, and with a small hole. Put the icing in another piping bag with the largest nozzle you can find and pipe it on you cupcake.

Add your decoration and you are ready to treat the people you love!

Buon appetito


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