mariadnoca
Moderator
I decided to make these to use some of that curd I found in the fridge (note to self, curd doesn't keep that long) as as a birthday gift to my SIL and when at the last minute realized the curd was a no go, ended up using some black raspberry jam I had on hand instead - I think it might've ended up better than the original because they were really good.
The buttermilk added a creaminess, if you can call it that, that took the brightness from what you'd expect when using just lemon alone. More like a pound cake. It was different in a good way. Not sure how I feel about the Limoncello icing, it was different, but when combined with the whole cupcake, good. I ended up tossing a bit of zest as a garnish. Over all these were really good and light tasting and I can't wait to try them again with the actual curd filling. A keeper.
Note, I think I ended up slightly under-baking them, I took them out at 18 mins as the toothpick was clean except for a crumb or two, I think they could've used another minute or so longer.
I forgot to take a shot of the batter bowl, so here's the scrapings:
http://i788.photobucket.com/albums/yy163/4ebay_bucket/Food/3ddc4d52-16d1-4861-a8a3-251d3faeae17_zpsb3c3385f.jpg
They cracked some, but since they were getting covered/stuffed didn't mind
http://i788.photobucket.com/albums/yy163/4ebay_bucket/Food/IMG_2295_zpsc4286abc.jpg
http://i788.photobucket.com/albums/yy163/4ebay_bucket/Food/IMG_2292_zps14e74d28.jpg
The icing made *just* enough to pipe on my 12 cupcakes:
http://i788.photobucket.com/albums/yy163/4ebay_bucket/Food/IMG_2293_zpsde7b691c.jpg
http://i788.photobucket.com/albums/yy163/4ebay_bucket/Food/IMG_2296_zpseee8d1d9.jpg
http://i788.photobucket.com/albums/yy163/4ebay_bucket/Food/IMG_2297_zps04a6df66.jpg
http://i788.photobucket.com/albums/yy163/4ebay_bucket/Food/IMG_2299_zps9b3ed564.jpg
http://i788.photobucket.com/albums/yy163/4ebay_bucket/Food/IMG_2300_zps2e68b175.jpg
Lemon-Limoncello Cupcakes
Yield: 1 dozen Prep Time: 45 minutes Cook Time: 25 minutes Total Time: 1 hour 10 minutes
Ingredients:
For the cupcakes:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 ounces (1/2 stick) unsalted butter, at room temperature
2 ounces cream cheese, at room temperature
1 cup granulated sugar
3 large eggs
2 tablespoons limoncello
1/2 cup buttermilk
1/4 cup lemon juice
Zest of one lemon
For the lemon curd:
Zest of 2 lemons
1/2 cup lemon juice
1/4 cup granulated sugar
1 egg + 1 egg yolk
For the cream cheese limoncello frosting:
2 ounces (1/2 stick) unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
1 tablespoon limoncello
2 cups powdered sugar, sifted
Directions:
1. Prepare the cupcakes. Preheat the oven to 350 degrees F 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 butter, cream cheese and sugar on medium speed until light and creamy, 2-3 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.
2. Prepare the lemon curd. 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.
3. Prepare the cream cheese limoncello frosting. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until light and creamy, about 2-3 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.
4. Assemble the 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.
http://www.browneyedbaker.com/2009/08/30/lemon-limoncello-cupcakes/
The buttermilk added a creaminess, if you can call it that, that took the brightness from what you'd expect when using just lemon alone. More like a pound cake. It was different in a good way. Not sure how I feel about the Limoncello icing, it was different, but when combined with the whole cupcake, good. I ended up tossing a bit of zest as a garnish. Over all these were really good and light tasting and I can't wait to try them again with the actual curd filling. A keeper.
Note, I think I ended up slightly under-baking them, I took them out at 18 mins as the toothpick was clean except for a crumb or two, I think they could've used another minute or so longer.
I forgot to take a shot of the batter bowl, so here's the scrapings:
http://i788.photobucket.com/albums/yy163/4ebay_bucket/Food/3ddc4d52-16d1-4861-a8a3-251d3faeae17_zpsb3c3385f.jpg
They cracked some, but since they were getting covered/stuffed didn't mind
http://i788.photobucket.com/albums/yy163/4ebay_bucket/Food/IMG_2295_zpsc4286abc.jpg
http://i788.photobucket.com/albums/yy163/4ebay_bucket/Food/IMG_2292_zps14e74d28.jpg
The icing made *just* enough to pipe on my 12 cupcakes:
http://i788.photobucket.com/albums/yy163/4ebay_bucket/Food/IMG_2293_zpsde7b691c.jpg
http://i788.photobucket.com/albums/yy163/4ebay_bucket/Food/IMG_2296_zpseee8d1d9.jpg
http://i788.photobucket.com/albums/yy163/4ebay_bucket/Food/IMG_2297_zps04a6df66.jpg
http://i788.photobucket.com/albums/yy163/4ebay_bucket/Food/IMG_2299_zps9b3ed564.jpg
http://i788.photobucket.com/albums/yy163/4ebay_bucket/Food/IMG_2300_zps2e68b175.jpg
Lemon-Limoncello Cupcakes
Yield: 1 dozen Prep Time: 45 minutes Cook Time: 25 minutes Total Time: 1 hour 10 minutes
Ingredients:
For the cupcakes:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 ounces (1/2 stick) unsalted butter, at room temperature
2 ounces cream cheese, at room temperature
1 cup granulated sugar
3 large eggs
2 tablespoons limoncello
1/2 cup buttermilk
1/4 cup lemon juice
Zest of one lemon
For the lemon curd:
Zest of 2 lemons
1/2 cup lemon juice
1/4 cup granulated sugar
1 egg + 1 egg yolk
For the cream cheese limoncello frosting:
2 ounces (1/2 stick) unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
1 tablespoon limoncello
2 cups powdered sugar, sifted
Directions:
1. Prepare the cupcakes. Preheat the oven to 350 degrees F 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 butter, cream cheese and sugar on medium speed until light and creamy, 2-3 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.
2. Prepare the lemon curd. 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.
3. Prepare the cream cheese limoncello frosting. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until light and creamy, about 2-3 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.
4. Assemble the 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.
http://www.browneyedbaker.com/2009/08/30/lemon-limoncello-cupcakes/