Limoncello Cupcakes! It sound delicious doesn’t it? The perfect treat to celebrate the arrival of Spring. Here in Cape Town however, the weather is pretty much one day hot and one day not, so to say Spring is officially here, would be kind of a tongue-in-the cheek statement.
These Limoncello Cupcakes combine the best of both seasons, the lemon being a typical Winter fruit and the “light” and bright colors leaning more towards Spring. Anyway, too much jargon, let’s just cook the darn cupcakes!
Speaking of cupcakes, my children always complain that they do not like the thick buttery frosting and therefor I seldom make cupcakes. This recipe however has a meringue frosting, and that appealed to me. It is like biting into a soft marshmallow and show me a kid who does not like marshmallows. My children loved these cupcakes.
2 cups self raising flour
pinch of salt
1½ cups caster sugar
½ cup oil
1 cup boiling water
1 tbsp limoncello
juice and zest of 1 lemon
200gr caster sugar
4 egg whites
1 tbsp Limoncello
zest of a lemon
Switch the oven to 180C. Place cupcake holders into the baking tray. Combine water oil and lemon juice and set aside. In a big bowl beat the eggs and caster sugar until it is pale in color and thick. Add the flour, salt and water/oil mixture. Mix gently, try not to over mix. Spoon into the cupcake holders and bale for 12-15min. Cool before you pipe on the frosting. Makes 24 cupcakes.
The meringue frosting recipe, I got from Caro over at Wide-eyed and busy tailed. It could not have been any easier, seriously!!
You need an electric beater or a whisk and strong arms. A metal mixing bowl and a pot with simmering water.
Poor the egg whites and sugar into the metal bowl and place over the simmering water. Make sure the bowl does not touch the water. Beat the egg whites and sugar until it is fluffy and white.and can keep its shape. Add the limoncello and mix. Pipe onto the cupcakes immediately. Sprinkle some lemon zest over the cupcakes and enjoy!
Other cupcake recipes that you might like:
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