February 7, 2011

Kieren in the Kitchen: Limoncello Cupcakes

Yesterday, I was a very nice wife.

I was very domestic and I even sat through the Super Bowl.

Thinking that it was the 13th of February (early Valentine's), I whipped up a special treat that I've been planning for a very long time.

Limoncello cupcakes.

Yes, I did have to make a trip to the liquor store where, thank goodness, a nice guy helped me wade through about 100 aisles of alcohol.  It was totally worth it and I even got to show ID.  

(I'm old!)

The cupcakes were/are delicious and Husband was/is impressed!

I will be trying a limoncello cheesecake next and I'm hoping that it will knock his socks off!

If you're interested in the cupcake recipe, I will post it below.  Also, if you need to borrow the 2 tablespoons of limoncello for the cupcakes (I used lemon juice in the frosting), let me know.  I've still got a whole bottle in the fridge!

Yield: 1 dozen
For the cupcakes:
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 ounces (½ stick) unsalted butter, at room temperature
2 ounces cream cheese, at room temperature
1 cup granulated sugar
3 large eggs
2 tablespoons limoncello
½ cup buttermilk
¼ cup lemon juice
Zest of one lemon
For the lemon curd:
Zest of 2 lemons
½ cup lemon juice
¼ cup granulated sugar
1 egg + 1 egg yolk
For the cream cheese limoncello frosting:
2 ounces (½ stick) unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
1 tablespoon limoncello
2 cups powdered sugar, sifted
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.

1 comment:

  1. if the limoncello didn't cook of when baking, I'll call you an alcoholic.