RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2515
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| Recipe Name: |
Limoncello Cupcakes |
| Source: |
Unknown |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2011-07-10
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| Course: |
Cakes |
Used in Baskets: |
No |
| Base: |
Fruit |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
12 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
12 |
| Cooking Time: |
20.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.16
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 1
Dozen
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
12-cup muffin tin and cupcake papers |
| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Preheat the oven to 350 degrees and position a rack in the center.
In a medium bowl, combine the flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, beat the crisco , cream cheese and sugar on medium speed until light and creamy, 2 to 3 minutes.
Add the eggs, one at a time, beating well after each addition. Add the limoncello and beat an additional minute.
On low speed, add flour mixture and buttermilk alternatively, beginning and ending with the flour mixture. Add the lemon juice and zest and mix on low speed just until incorporated. Divide the batter between 12 muffin tins.
Bake for 20 minutes or until a toothpick inserted near the middle comes out clean. Let cool completely.
To assemble cupcakes: Cut a hole into each cupcake with the large end of a melon baller or the back end of a large pastry tip. Fill each cavity with the lemon curd. Fill a pastry bag with a star tip (I used Wilton 1M) with the cream cheese limoncello frosting and pipe onto each cupcake. Decorate with lemon and berries, if desired. |
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Cream Cheese Limoncello Frosting
(Add to shopping list) :
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Directions:
In the bowl of an electric mixer fitted with the paddle attachment, beat the crisco and cream cheese on medium speed until light and creamy, about 2 to 3 minutes. Add the limoncello and beat for an additional minute. Reduce the speed to low and gradually add the sifted powdered sugar and beat until fully incorporated and smooth. |
Lemon Curd for Limoncello Cupcakes
(Add to shopping list) :
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Directions:
In a heavy medium saucepan, stir together the lemon zest, juice and sugar and bring to a simmer over medium heat.
In a small bowl, whisk together the egg and egg yolk. Whisk the lemon mixture into the eggs to temper them. Scrape the mixture back into the saucepan and place over medium heat, whisking constantly until it thickens, about 5 minutes.
Remove from the heat, and let cool completely. |
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| Nutrition per Serving: |
| Calories: |
131 |
Total Carbs: |
12.8 |
Net Carbs: |
12.5 |
| Cholesterol: |
57.9 |
Fat: |
7.1 |
Protein: |
3.73 |
| Fiber: |
0.31 |
Sodium: |
139.25 |
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