Hello? Is there anyone still out there? I know I have been MIA and I do apologize. I've had this freakin awesome ideas for blog entries but life keeps interrupting my blogging! There are a lot of things going on this weekend. First of all it's my 28th birthday (if anyone wants to buy me gift(s) feel free! ;)) Second, we're celebrating my son's 2nd (yes, SECOND as in 2!) birthday on my birthday, May 30th. Third, later that afternoon is one of my good friend's engagement party! I am booked solid this weekend and not to mention schoolwork that needs to be done.
I am planning on making a mini beach themed cake for Jordan (my son) and letting the kids decorate their own cupcakes. I'm also making grown-up cupcakes for me and my adult guest and another batch (or 2 or 3) of engagement cupcakes for my friend, Lauren. Super stoked but it's a helluva lot of work! I promise to post pictures when I get em done...and a recipe or 2 :)
Sooo..what do I have for you guys today, you might ask? Well...since you guys have been so patient, i sposed I could give you a little cupcake ;) Last April, I had a house-warming party and it wouldn't be a party without cupcakes! The date of this party also fell on my friend, Derrick's birthday so I asked him what kind of cupcakes he would like. He said LEMON! Mind you, I'm a chocolate girl through and through so a lemon-y cake is not something I would've chosen but hey, I aim to please ;) Then the search began... 1 Google, 2 Google, 3 Google CLICK!
I found Brown-Eyed Baker's Lemon Limoncello Cupcakes Her pictures made my mouth water! I didn't have the time to make my own limoncello and I wasn't about to spend money that I didn't really have to make some limoncello so I used lemon-flavored vodka mixed with corn syrup and a some lemon extract for extra lemon-y flavor.
Lemon-Limoncello Cupcakes
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.
***I double this recipe and got 2 dozen. Don't forget to double the custard recipe too. I used the cone method in filling the cupcakes. Cut a cone shape through the center of the cupcake and chop of the point part, fill with filling then top the hole with the round part of the cone (sans points) I did use a raspberry to decorate it but then I used melted (then hardened) sugar drizzle.
How do you make sugar drizzle
Put a cup of granulated sugar it non-stick pan on medium/low heat. Stir till sugar melts and turn to caramel. Be careful to not burn the sugar, it will not taste good! Line a baking sheet with parchment paper. When sugar is all melted (work quickly) get a spoon and scoop some caramelized sugar and drizzle onto parchment paper. Be creative!
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1 comments:
As always, your photos rock! The link to the other lemon cuppies features lovely photos also! No wonder you were inspired! I can't say I would have thought those sounded good, but I gotta say,... seeing 'em makes me hungry!
And glad you're back to posting, btw. :)
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