Mittwoch, 5. September 2012

Limoncello Meringue Cupcakes

I got the inspiration for this recipe on our trip to Tuscany/Italy, when lemons were in season and you could buy limoncello liqueur everywhere. These Limoncello Meringue Cupcakes are a perfect treat to enjoy the last sunny days of summer!
The recipe uses limoncello in the batter and also to soak the cupcakes and it uses lemon curd as filling so you will end up with a super lemon-y cupcake!

For 12 cupcakes you will need:
  • 100g (3.5 oz) butter
  • 100g (3.5 oz) sugar
  • 2 eggs
  • 150g (5.3 oz) flour
  • 1 tbsp baking soda
  • 4 tbsp plain yogurt
  • 1/2 tsp vanilla extract
  • 1 tsp vanilla sugar
  • 6 tbsp limoncello liqueur
  • 2 tbsp lemon zest
 For the filling:
  • 3 tbsp lemon curd
  • 4 tbsp limoncello liqueur

 For the meringue:
  • 1 egg white
  • a pinch of salt
  • 4 tbsp icing sugar
  • to your liking: lemon wedges dipped in sugar to decorate

1. Preheat your oven to 160°C / 320 F.
Prepare a 12-mould-cupcake tin by using paper liners.
Cream together butter and sugar. Add two eggs and beat until pale and creamy. Combine flour and baking soda and fold into the butter and sugar mixture. Add the yogurt, vanilla extract and vanilla sugar, six tablespoons of limoncello and the lemon zest, beating until the batter is homogenous. Evenly place the batter into the cupcake tins. Bake at 160°C / 320 F for about 15 to 20 minutes. Let cool.

2. Pour 4 tablespoons of limoncello into a little bowl.
Using a knife or an apple corer, remove a piece of about 1,5 cm /half an inch in diameter from each cupcake, preserving the little cake rounds for later use. Be sure you do not cut all the way to the bottom of the cupcake! Once your cupcakes have been hollowed, pipe in half a teaspoon of lemon curd into each cupcake hollow. Soak the preserved cake rounds in the bowl of limoncello and put them back into the hollows, sealing the cupcake.

3. For the meringue, beat the egg white and a pinch of salt on medium speed with an electric hand whisk until the mixture stands up in lightly stiff peaks. Now turn the speed up and add the icing sugar and continue beating until very stiff peaks form. Pipe onto cupcakes. Bake for about 10 minutes at 160°C / 320 F until lightly golden. Let cool. If you like you can decorate the cupcakes with lemon wedges dipped into sugar.

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