Lemon Limoncello Cupcakes Recipe 435 Food

LIMONCELLO CUPCAKES WITH LIMONCELLO CREAM CHEESE FROSTING

Steps:

• Preheat your oven to 350F and line a standard-size cupcake tin with cupcake liners (this recipe makes 12 cupcakes).
• In a medium bowl, combine 1 ½ cups flour, 1 teaspoon baking powder and ½ teaspoon salt. Set aside.
• Using an electric mixer or a stand mixer fitted with the paddle attachment, beat ¼ cup butter and 2 ounces cream cheese on medium speed for about a minute then add the 1 cup of sugar. Beat for another 2 minutes or until light and creamy.
• Add the 3 eggs one at a time making sure it's combined well each time.
• Then add the 2 tablespoons of limoncello. Remember to scrape the bottom and sides of your bowl.
• Switch to low speed and add a third of your flour mixture. Then half of your buttermilk. Add another third of the flour, the rest of the buttermilk and finally the rest of the flour.
• Mix in the ¼ cup lemon juice and ½ teaspoon lemon zest just until combined. Again, scrape the bottom and sides of your bowl for any rogue batter
• Scoop your batter evenly into your tins (about ¾ full).
• Bake for 20-30 minutes or until a toothpick inserted comes out clean.
• Remove from the oven and let cool in the pan for about 10 minutes. Then move to a cooling rack to cool completely.
• Using an electric mixer or a stand mixer fitted with the paddle attachment, beat the ¼ cup butter and the 6 ounces cream cheese on medium speed for about 4-5 minutes or until light and fluffy.
• Add the 1 tablespoon limoncello and beat just until incorporated.
• Switch to low speed and gradually add the 2 cups of confectioner's sugar. Add a little bit more at a time until you get the consistency and the level of sweetness you prefer. Beat until smooth and creamy.
• Make sure the cupcakes are completely cool.
• Using a small knife, carve a small hole (about an inch in diameter and an inch deep) into the middle of your cupcake.
• Take the extra cake out and fill the hole with a dollop of lemon curd. Don't put too much curd; just put enough so that it's level with the top of your cupcake.
• Frost and decorate as desired.

LIMONCELLO CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each about two-thirds full.
• Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack.
• In large bowl, beat cream cheese and butter on medium speed until light and fluffy. On low speed, beat in powdered sugar and Limoncello until mixed; beat on medium speed until fluffy. Frost cupcakes, mounding and swirling frosting in center.
• Garnish with lemon slices if desired. Store covered in refrigerator.

LIMONCELLO CREAM CUPCAKES

Steps:

• Preheat oven to 350.
• In a large bowl combine cake mix, lemonade concentrate, sour cream, cream cheese and egg whites. Beat with mixer until blended. Stir in zest.
• Spoon batter into paper lined muffin pan or muffin pans sprayed well with Pam Baking spray.
• I actually used those new foil liners - no pan necessary.
• Bake at 350 for 20 minutes or until tester comes out of the center of a cupcake clean. Immediately do next step.
• While cupcakes are baking scrape all the frosting out of the can with a spatula into a medium bowl. Add two tablespoons Limoncello and stir till creamy. Taste. Do you need more? Go ahead then -- add more!
• Refrigerate while you wait.
• Cool cupcakes completely and then frost and sprinkle with zest.

LIMONCELLO

Steps:

• Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
• Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.

LIMONCELLO

Steps:

• Pare the zest from all the lemons, taking care not to include any white pith. Put the zest in a large clean jar and pour over the vodka. Cover with a tightly fitting lid and leave for a week, shaking the jar each day.
• Put the sugar in a heatproof bowl and pour over the boiling water, stirring until the sugar has dissolved. Add the vodka and peels and leave for a further week, shaking the jar regularly.
• Strain into decorative bottles, adding a few strips of lemon zest to each bottle.