This week’s assignment, limoncello cupcakes, incorporated the popular Italian liqueur throughout three parts of the dessert: the cupcake, the syrup, and the frosting. Although I’m not a huge fan of lemon, I am always a fan of liqueur!
Making these cupcakes was simple enough, as each step brought its own little thrill. I will say that I’ve zested plenty of lemons and rubbed the zest into sugar numerous of times before, but this time I could actually smell the lemony fragrance permeate through the air when I stirred the lemon sugar. It was pretty snazzy. I also decided to go ahead and do the optional orange marmalade cupcake centers. I hadn’t planned to do so, but I was already at the store buying Greek yogurt for the recipe, and I thought, “Why not?” The soaking of the cupcakes immediately out of the oven was kind of nifty because I could hear a sizzle of the syrup against the hot pan with each stroke of the pastry brush. I’m not sure whether I was supposed to do this, but I had enough syrup to do a double pass over each cupcake. Hopefully, they were appropriately soaked.
I say hopefully because I’m in the middle of a cleanse and was unable to taste these cupcakes myself. However, I did bring the entire batch to a select few co-workers at the firm. Their reactions varied as follows: “There’s orange AND lemon marmalade?”, “I keep saying ‘yummy'”, “That was on point!”, “I will be having another cupcake, so get ready.”, and just general muffled approval while eating. It may have also helped that I made a double amount of frosting, so there was plenty to add to each cupcake. Obviously, these were a hit! I can’t wait to try them myself or at least drink the rest of the limoncello once my cleanse is done!
These limoncello cupcakes were made as a part of Tuesdays with Dorie. If you’d like to join our baking group, pick up a copy of Dorie Greenspan’s Baking Chez Moi and bake along!