If you love the flavor of lemon, then you will love these cupcakes.
There are three parts to this recipe (cake, syrup and the frosting) and
each has a bit of Limoncello added, giving it a delicious lemon flavor.
I realized as I was preparing the recipe that I only had a mini cupcake pan on hand.
Dorie suggests filling the cupcakes with an optional bit of orange or lemon
marmalade but since I didn't have any on hand I just eliminated that step.
With the syrup and lemon flavored butter cream on top, we really didn't miss it.
This was a good recipe and will definitely be a repeat.
I just love lemon desserts so was quite excited to try this recipe.
Lemon cake, limoncello, lemon frosting.
Oh yes, don't forget the lemon marmalade filling.
As expected, all that lemon-boozy-zesty-sugar was delicious.
The frosting was the biggest surprise because I could not initially get the butter
and confectioner's sugar to meld together. I was very successful at getting a fine
layer of sifted white sugar all over every surface in close proximity to my mixer.
I considered it an act of faith in Dorie that I kept going.
And faith is rewarded :)
I do tend to like a lighter cake batter so may not revisit this particular batter,
but will definitely repeat the concept of filling the cupcake batter with a teaspoon
of lemon marmalade, then brushing the top with syrup prior to frosting.
I also liked the ratio of the smaller frosting portion, which Dorie explains
is how the French would serve these cakes. Mind you the lesser frosting
amount is going on a cake that was basted with a lemon sugar/syrup
concoction when removed from the oven, so there is no lack of sweetness.
Another winner from Dorie Greenspan's "Baking Chez Moi".