This is another lemoney cupcake I have attempted so far, which is inspired by, you guess it, Limoncello. Though I hardly ever drink, I have always wanted to get my hands on this liquor one way or another, and not at all surprising that it comes down to cupcake.
I finished this light cupcake with Limoncello glaze, then frosted with Limoncello buttercream, and top with lemon gum drop. To my surprise, it tasted great the next day as well; I kept them in air-tight container the day I made them.
To all who love sweet & sour, I present you Limoncello cupcake.
Lemon Ricotta Cake
- 85 g (1/2 cup plus 2 tbsp) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 170 g (3/4 cup) butter, softened
- 150 g (3/4 cup) sugar
- 3 large eggs, separated
- 240 ml (1 cup) whole-milk ricotta cheese
- 3 large lemons, zested
- 1 tbsp lemon juice
Preheat oven to 325 degrees F. Line a standard muffin tin with paper liners.
In a small bowl, whisk together flour, baking powder and salt, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar at high speed until it is light and fluffy. Turn down the speed to medium and add the eggs yolks, ricotta, lemon zest and juice and mix until smooth. Add the flour mixture and mix on low speed until just combined.
In a separate bowl, whisk the egg whites until soft peaks form. Gently fold the egg whites into the batter.
Spoon 2 tablespoons batter into each lined cup. Bake, rotating tin halfway through, until a cake tester inserted in centers comes out clean, about 20-25 minutes.
While the cake is cooling, make the lemon glaze & limoncello buttercream.
- 1/2 cup confectioner’s sugar
- 1 tbsp Limomcello
In a small bowl, whisk together confectioner’s sugar and lemon juice. Add more sugar or lemon juice as needed, until the glaze is thick and glossy, but pourable. Smooth over the top of the cooled cake.
- 2/3 cup plus 2 tablespoons granulated sugar
- 1/4 cup water
- 1 tablespoon agave nectar
- 3 cold large egg white
- 1/4 teaspoon cream of tartar
- 1 + 1/4 cups unsalted butter, at room temperature, cut into 2-tablespoon pieces
- 1 teaspoon vanilla extract
- 2 tablespoons limoncello liqueur
In a small, heavy-botttomed saucepan, combine the 2/3 cup granulated sugar, the water, and the agave nectar. Clip a candy thermometer onto the pan. Partially cover and place over low heat until the sugar dissolves, about 5 minutes. Stir occasionally with a wooden spoon to make sure the sugar dissolves.
Raise the heat to high and let the syrup bubble vigorously, without stirring, until it’s smooth and thick and reach 240 ํF (116 ํC) on the thermometer, about 5 minutes.
Using a damp pastry brush, wipe down any sugar crystals that form on the pan sides. Remove from the heat.
Right away, fit a mixer with the whip attachment and beat the egg whites with the cream of tartar and the remaining 2 tablespoons granulated sugar on medium speed until foamy, about 1 minute. Increase the speed to medium-high and continue beating until soft peaks (the peaks of the whites are slightly bent.), about 2-3 minutes.
Reduce the mixer speed to low. Slowly pour the hot syrup in a thin stream into the egg whites. When all the syrup has been added; increase the mixer speed to medium-low and beat continuously for 5 minutes.
Increase the mixer speed to medium-high speed and add the butter, 2 tablespoons at a time. Add vanilla extract & limoncello liqueur and beat until combined.
Cake & Lemon glaze recipes are from Baking Society.
Limoncello buttercream is adapted from Williams-Sonoma: Tools & Techniques book