Limoncello Cupcakes

Here's another recipe using limoncello. I still have a bottle in the freezer!

The cupcake is light - love it. I'm not into frosting, but my husband is, and I don't like confectioner's sugar so I didn't use it, and my husband gave it a thumbs up.

1/2 cup plus 2 teaspoons granulated sugar
1 stick plus 1 tablespoon butter, softened
2 eggs, room temperature
3/4 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon finely grated lemon peel, no pith
2 teaspoons plus 2 tablespoons limoncello
1 tablespoon milk
1 batch cream cheese frosting, recipe follows
a variety of organic edible flowers, see resource guide

equipment: 16 bun muffin pan lined with cupcake papers

1. Preheat oven to 400 degrees. In the bowl of a food processor, combine all ingredients except for 2 tablespoons limoncello and milk. Pulse until the batter is smooth. As the food processor runs, slowly add in remaining limoncello and milk through the funnel and mix until completely incorporated into the batter.

2. Divide the mixture up into the 16 bun muffin pan and bake for 15-20 minutes until the cupcakes have risen and are golden brown on top. Remove from the oven and cool the cupcakes for a few minutes in the tin before removing from the tin and cooling completely. Once cool, frost and top each with a flower. Serve with chilled limoncello. Makes 16 cupcakes.

Cream Cheese Frosting (use half-recipe)

8 ounces cream cheese, softened
1 stick butter, softened
2 teaspoons limoncello
1/4 teaspoon grated lemon zest
2 cups sifted confectioners sugar

In a large mixing bowl beat the cream cheese, butter, limoncello and lemon zest at medium speed until smooth. Slowly add the confectioners sugar and beat at high until full incorporated and the frosting is light and fluffy, about three minutes.

Notes:

This amount of frosting will exceed the amount needed for the cupcakes but the remainder can be refrigerated for up to two weeks and used for additional recipes.