Email to Tammy McNiff      

Recipe Categories: tia's HOME PAGEAfghanCookery APPETIZERS Baking Beans BEVERAGES Bread BREAD BreadMachine BREAKFAST CakeMix Cakes CAKESandPIES CANDY CASSEROLES CentralEuropean Chocolate ChristmasGifts CondimentsJamsetc COOKIES CROCKPOT David DESSERTS DessertsHEALTHY FISHandSEAFOOD FrozenConvenience FRUIT Grains Health HolidayDishes IceboxCookies IceCream Indian Italian LOWFAT MakeAhead MEATS Mexican MezzeTapas Microwave MiddleEastern Muffins PASTA PASTRIES Pie POULTRY PRESSURECOOKER Quick RICE SALADandDRESSING SANDWICHES SAUCES SNACKS Snacks SoupsandStews SOUPSandSTEWS Spice_Blends Tapas Thai Vegan VEGETABLES VEGETARIAN Vietnamese

Limoncello & Meyer Lemon Cupcakes




Source of Recipe


Adapted from Tartelette


Recipe Introduction


untried. Need to substitute limoncello


Recipe Link: http://www.52kitchenadventures.com/2011/02/23/limoncello-meyer-lemon-cupcakes/

List of Ingredients




For the cupcakes:

¡á2 oz unsalted butter, softened
¡á2 oz cream cheese, softened
¡á1 C sugar
¡á3 large eggs
¡á2 T limoncello (see how I made it here)
¡á1¨ö C unbleached all purpose flour
¡á1 t baking powder
¡á¨ö t salt
¡á¨ö cup buttermilk
¡á1/4 C Meyer lemon juice
¡áZest of one Meyer lemon
For the Meyer lemon curd:

¡áZest of 2 Meyer lemons
¡á1 egg + 1 egg yolk
¡á1/2 C Meyer lemon juice
¡á1/4 C sugar
For the lemon cream cheese frosting:

¡á2 oz unsalted butter, softened
¡á4 oz cream cheese, softened
¡á1 T limoncello
¡á1/2 t Meyer lemon juice
¡á1/8 t Meyer lemon zest
¡á1 1/8-1 1/2 c powdered sugar, sifted


Recipe



Preheat oven to 350¡ÆF. Position a rack in the center of the oven and line a cupcake tin with liners.

Beat the butter, cream cheese and sugar together at medium speed until light and creamy. Add the eggs one at a time, beating to incorporate between each one. Add limoncello and mix for one more minute.

In a medium bowl, mix together flour, baking powder and salt. In alternating increments, add flour mixture and buttermilk to the butter mixture, beginning and ending with flour mixture. Mix in lemon juice and zest. Fill cupcake liners 3/4 full and bake for around 20 minutes or until a toothpick inserted in the middle comes out clean. Let cool.

Prepare the Meyer lemon curd:
While cupcakes cool, prepare curd. In a small bowl, lightly beat the egg and additional egg yolk. In a medium saucepan over medium heat, combine Meyer lemon zest, juice and sugar. Bring to a simmer and beat a little of lemon mixture into the eggs to temper them. Pour the egg mixture into the saucepan. Cook for around 5 minutes until thickened, stirring constantly. Remove from heat and let cool.

(Note: if the egg does curdle a little, simply press finished curd through a fine mesh sieve to remove egg.)

Prepare the cream cheese frsoting:
On medium speed, beat the butter and cream cheese until light and creamy. Add limoncello, Meyer lemon juice and zest and beat for another minute. Reduce speed to low and slowly add the powdered sugar a little at a time. Beat until everything is incorporated and frosting is smooth. Add more powdered sugar to taste and to increase volume.

(Note: I used 1 1/8 cup powdered sugar and was only able to frost 9 cupcakes with it. I didn¡¯t use an exorbinant amount of frosting, so if you want more, I suggest using more sugar or increasing all ingredients by a little.)