by Dorie Greenspan
I was so excited to see the recipe I nominated was chosen. Love, love, love, all things lemon!
The cupcake batter consists of flour, baking powder, cardamom (love cardamom! though I did not detect it at all in the finished product), salt, sugar, lemon zest, yogurt, eggs, limoncello and oil. A small amount of batter is placed in the cupcake liner, then topped with a teaspoon of (optional) lemon marmalade, then covered with the additional batter.
All I could find was orange, lime, or a blended marmalade. I was going to use lemon curd in place of the marmalade, but I could not stop thinking of the marmalade blend, that was made up of orange, lemon, and grapefruit, so I went with that.
The baked cupcake is then brushed with a limoncello/simple syrup mixture while the cakes are still warm; I poked a few holes in the top of each cupcake to allow the syrup to really seep into the cakes.
The frosting is made up of butter, powdered sugar, limoncello, and lemon juice.
These really need a prettier cupcake liner. I have whole box of pretty wrappers that my daughter gifted to me; but I was rushed, and didn't even think about it, until I pulled them out of the oven. Grrr.
I so wished I went with the lemon curd filling... the marmalade was too bitter for my liking. I was also surprised, between the lemon zest, lemon juice, and limoncello, that these did not have a stronger lemon flavor.
This seems to be an issue with my quest for the perfect lemon cupcake. I want a lemon cupcake that makes you pucker up, literally; I want that intense lemon flavor, you know, the one that sends you to the moon and back.
Still searching for the ultimate lemon cupcake...
If you have such a recipe in your repertoire, please leave a link in the comments below! I would be forever grateful! :)
We have been asked not to post the recipes here on our blogs. You can find the recipe on page 194 of Baking Chez Moi.
Do check out my fellow bakers results, by clicking here for a list of their links.
