Limoncello Cupcakes

Limoncello is the perfect aperitif for this time of year.

 

The flowers are blooming…

 

and the heat of the day requires some ice, soda water and limoncello.

 

Warning!  Don’t sling too many of these little drinks back and expect to be functional for the rest of the day – Limoncello is 28% alcohol.

 

I posted about some little cupcakes in which I put limoncello in the batter but I have really been wanting to put it in the frosting.

 

I am making cupcakes for a friend’s wedding reception next month and have been thinking that limoncello cupcakes would be a great addition to the guinness cupcakes I will be making.

 

I hosted this same wonderful friend’s bridal shower and tried these out on 12 women.  At one point during the shower, I was in the kitchen prepping something and could hear from the dining room, “OMG – these cupcakes are amazing!”

 

Give them a try and see if you agree!

 

Print this Recipe!

 

Perfect White Cake

off the back of the King Arthur’s Cake Flour Box w/ a few modifications

(they call it Tender White Cake, I call it Perfect – it really is that good!)

 

2 3/4 c. KA Unbleached Cake Flour

1 2/3 c. sugar

1 T. baking powder

3/4 t. salt

3/4 c. unsalted butter, softened

4 large egg whites plus 1 whole egg

3/4 c. 1% milk + 1/4 c. sour cream (modification from the original recipe)

1/2 t. orange extract

zest from 1 organic lemon

 

Combine all of the dry ingredients in the bowl of a stand mixer and slowly mix together with the paddle attachment to aerate.

 

 

Add the butter, mix.

 

Add the egg whites, then the whole egg, beating after each addition.

 

Whisk together the milk, sour cream, extract and lemon zest.

 

Add 1/2 of this mixture to the bowl and beat on high for 2 minutes.

 

Add the other 1/2 of the liquid mixture and beat again on high for 2 minutes.

 

Taste this batter – it’s fluffy!

 

 

Distribute among 24 lined muffin cups and bake at 350 degrees for 15 to 20 minutes.

 

Cool completely before frosting!

 

 

Limoncello Frosting

 

4 c. powdered sugar

1 c. unsalted butter, softened and cut into chunks

6 T. limoncello

3 to 6 T. lemon juice

 

 

Combine the powdered sugar and butter in the bowl of a stand mixer with the whisk attachment fitted securely.

 

Slowly add in the limoncello while the whisk is on low speed.

 

Once incorporated, turn the whisk on high and beat for 2 to 3 minutes.

 

Slowly add in the lemon juice and beat for another 2 minutes.

 

Scrape down and beat for another minute.

 

Pipe the frosting onto the cupcakes and gently invert the cupcake and dunk the tops in a bowl full of coarse yellow sugar.

 

Tender and Tart!

 

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