Limoncello – a divine
Italian liqueur - soaked up in our own special flat cupcakes with lots of cream
make for one ridiculously good dessert or a great accompaniment for afternoon
tea!
Ingredients
Makes 12
Sponge
100g butter
100g caster sugar
Tiny pinch salt
2 medium eggs
100g plain flour
1 tsp baking powder
Limoncello syrup
150ml bottled/fresh
lime juice
150g caster sugar
50ml Limoncello liqueur
Icing
80g butter
80g icing sugar
Pink food colouring
Cream (whipped double
cream/squirty cream)
Method
-
Note: make
sure eggs and butter room temp before starting!
-
Heat oven
to 180C
-
Cream
together the butter, sugar, salt until pale and fluffy and beat in the eggs
slowly (add a little flour if the mixture starts to curdle)
-
Add in the
flour or the rest of the flour - depending on whether you used some to prevent
the mixture curdling!
-
Divide
mixture into well greased non-stick cupcake tin tray and bake for 15-20 mins
-
Make syrup
by heating the lime juice and sugar in a pan and bring to the boil; allow this
to cool before you add the Limoncello liqueur
-
Once the cakes
are out of the oven wait 10mins or so before you brush the syrup on top (be
generous!)
-
Allow the
liqueur to soak into the sponge while you make the icing: simply cream the
icing sugar and butter and food colouring together (we did ours slightly
differently but if you want standard butter icing then this is the format)
-
Pipe cream
on top and indulge!
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