Sovrano Limoncello Cupcakes

Ingredients for 10 cupcakes

  • 50 gr. soft butter
  • 100 gr. cream cheese (like Philadelphia)
  • 150 gr. sugar
  • 2 eggs
  • 125 ml of buttermilk
  • 300 gr. flour
  • 1 teaspoon of baking powder
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon salt

Ingredients for lemon curd

  • 3 lemons (zest and juice 180 ml.)
  • 120 gr. sugar
  • 3 eggs
  • 1 egg yolk
  • 120 gr. sugar
  • 100 gr. of butter
  • 1 teaspoon cornstarch
  • 1 teaspoon of vanilla extract

Ingredients for frosting Sovrano limoncello

  • 100 gr. of butter
  • 300 gr. cream cheese (like Philadelphia)
  • 200 gr. icing sugar
  • 60m Sovrano Limoncello liqueur

Preparation

Beat the softened butter with the cream cheese when you’ve got a nice soft cream add the sugar and the lemon zest. Continues to mount, add the eggs one at a time and when you have got a nice soft cream also add the buttermilk. Sift the flour with the baking powder and add to the rest of the ingredients, then add the salt and pour the mixture into the cupcake molds. Bake at 180 degrees for about 20-25 minutes and allow to cool.

For the lemon curd: Wash and dry the lemons, grate only the yellow part of the peel, squeeze the lemons and filter the juice (180 ml.) And then dissolve into the juice corn starch. In a bowl, whisk the eggs without mounting.
In a small saucepan, a double boiler, melt the butter do with the sugar, add the beaten eggs, peel and lemon juice and vanilla. Cook over low heat, stirring constantly, the cream should never boil and will be ready when dipping the spoon the cream will not slide down. Filter the cream from a strainer to remove any lumps and the lemon peel. The lemon curd can also prepare it the day before.

For the Sovrano limoncello frosting:
Whisk the cream cheese with the icing sugar and butter soft and form a smooth cream.
Add Sovrano Limoncello cream cheese and blend the ingredients well.
Put the frosting in a pastry bag made with ribbed nozzle.

To fill and decorate the cupcakes: Dig a hole in the cupcake (we suggest to use a apple core) to obtain space to insert the lemon curd.
Fill the hole with lemon curd and cover the cupcake with frosting. Decorate with slices of lemon and grated rind.
Serve with a frozen shot glass of Sovrano Limoncello

Enjoy it
Sovrano Limoncello!!

Sovrano Limoncello

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