Happy Thursday! Every once and awhile, I get a craving for something with a little bit of tang. Not too sweet, not too sour, but the right combination light, fluffy yumminess. Recently, I did a little indulging in a ever so delicious lemon cupcake from a cupcakery in town called Lucy & Leo's. It was absolutely perfect. The melt in your mouth treat has had me craving another for weeks now. Well, the other day, I stumbled upon this lemon cupcake recipe from Today's Nest. This recipe sounds like exactly what I'm looking for and I thought I would share. Hope you enjoy as much as I plan to!
:: Ingredients ::
For the cake:
- 4 oz cream cheese, softened
- 6 tablespoons unsalted butter, softened
- 2 eggs
- 2 teaspoons fresh lemon zest
- 2/3 cup sugar / 135g
- scant cup all purpose flour / 115g
- ½ teaspoon baking powder
- Pinch of salt
For the limoncello buttercream:
- ½ cup unsalted butter, 1 stick
- ½ cup shortening
- 4 cups confectioners’ sugar, sifted
- 3 tablespoon limoncello
- ½ teaspoon powdered food dye (optional)
:: Directions ::
For the cake:
- Preheat oven to 350˚. Line cupcake tin with papers. Set aside.
- Place the cream cheese, butter, eggs, zest, and sugar in a mixing bowl. Mix until light and creamy.
- Sift together the flour, baking powder, and salt.
- Add dry ingredients to cream cheese mixture while mixing on low speed. Mix until well incorporated.
- Divide batter among one dozen cupcake papers. Smooth out the tops with the back of a teaspoon.
- Bake for 18-20 minutes or until lightly browned. They should pass the clean toothpick test.
- Cool in the tin for 3 minutes before removing to cool completely on a wire rack.
- Top with Limoncello Buttercream and garnish with fresh mint leaves and a lemon drop. Makes 1 dozen.
For the limoncello buttercream:
- Cream together the butter and shortening until light and fluffy.
- Add sugar and beat on low speed for 30 seconds.
- Add limoncello and beat on medium high for 3-5 minutes or until smooth and fluffy.
Enjoy!
*Image and recipe from Today's Nest
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