Limoncello Cupcakes with Lemon Curd

Makes 6

Ingredients

• 1 large egg

• 60 gr sugar

• 1 tsp vanilla extract or paste

• 50 ml olive oil

• 45 ml lemon juice

• 45 ml Limoncello

• 100 ml milk

• 140 gr flour

• 1 tsp baking powder

• Zest of a lemon

• Pinch of salt

• For the lemon curd;

  • 5 egg yolks

  • 80 gr sugar

  • 100 ml lemon juice

  • 1 tbsp lemon zest

  • 55 gr unsalted butter, cold and cubed

• For the Limoncello Italian Meringue Buttercream;

  • 80 gr sugar

  • 25 ml water

  • 1 large egg whites, room temp

  • 55 gr unsalted butter, cubed, room temp

  • 2 tbsp limoncello

Instructions

1. For the lemon curd, in a medium-sized saucepan, whisk all ingredients for 2 minutes until everything is combined. Take to pan to medium-low heat, and constantly whisk until the curd thickens, should be around 3-4 minutes. Strain the curd through a fine-mesh sieve and transform it into a glass container with a lid. Cover the top of the curd with cling film, making sure that cling film touches all the surface area of the curd. Close the lid and let it set in the fridge for 2 hours.

2. Preheat the oven to 180°C/350°F. Prepare a cupcake tin with papers.

3. In a large bowl, whisk egg and sugar for 3 minutes. Add vanilla, olive oil, lemon juice, Limoncello, milk, and whisk to combine. Shift flour, baking powder, and salt. Add lemon zest and whisk to combine.

4. Fill cupcake papers about 3/4 the way up and bake for 20 minutes. Leave it to cool.

5. For the Italian meringue buttercream; put sugar and water in a medium-sized pan and boil on medium heat. Place egg whites in stand mixer bowl and start beating on medium when sugar/water mixture hits 110°C/230°F. Take the sugar off the heat when it hits 118°C/245°F and slowly pour by the side of the stand mixer while the mixer is still at medium speed. Beat for 10 minutes until meringue can form medium peaks. Add the butter one cube at a time and mix until it is completely combined. Add Limoncello and mix to combine.

6. To decorate the cupcakes, insert an apple or cupcake corer into the middle of each cupcake and remove the excess. Or you can use 1/2 tsp to core the cupcake. Take the lemon curd out of the fridge and transfer it to a piping bag. Snip 1 cm/0.3 inch opening and pipe the middle of the cupcakes with lemon curd. Select a piping tip to be used for buttercream and place it at the bottom of another piping bag. Fill the piping bag with Limoncello Buttercream, and decorate the cupcakes as you wish. Top with more lemon curd and enjoy!