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recipe image Limoncello Cupcakes

Limoncello Cupcakes

Limoncello Cupcakes

The Great British Bake Off 2011 runner up, Ruth Clemens’ citrus-flavoured cupcakes are perfectly fresh and fruity for a springtime gathering! A zingy mix of lemon, lemon curd and limoncello.

The Great British Bake Off 2011 runner up, Ruth Clemens’ citrus-flavoured cupcakes are perfectly fresh and fruity for a springtime gathering! A zingy mix of lemon, lemon curd and limoncello.

  • Prep time
    45 minutes
  • Cooking time
    1 hour 30 minutes
  • Servings
    12 portions
  • Difficulty
    Medium

Ingredients

Cupcakes
  • 200g Stork with butter
  • 200g caster sugar
  • 4 eggs
  • 200g self-raising flour
  • Zest and juice of 1 lemon
  • Limoncello Curd
  • 160g lemon curd
  • 2 tbsps limoncello liqueur
Meringues
  • 2 egg whites, large
  • 110g caster sugar
  • Zest of 1 lemon, to decorate

      Instructions

      Steps
      1. Prepare the meringues, line a baking tray with non-stick baking paper. Whisk the egg whites until foamy. Continue to whisk, adding the caster sugar 1 spoonful at a time until it has all been added. Whisk until the meringue stands in medium to firm peaks.
      2. Pipe the meringue into swirls, approx. 4-5cm in diameter at the base, on the prepared tray. Bake in the oven for 1 hour 30 minutes at 110C (fan)/130C/Gas Mark ½.
      3. Set aside to cool.
      4. To make the cupcakes cream together the Stork with Butter and sugar until light and fluffy and then beat in the lemon zest. Add the eggs one at time beating the mixture well after each. Fold through the flour and lemon juice until even.
      5. Divide the mixture between 12 cupcake cases and bake in the oven at 160C (fan)/180C/Gas Mark 4 for 25 minutes until golden and springy to the touch. Transfer the cupcakes to a wire rack and allow to cool fully.
      6. In a bowl, stir together the lemon curd and limoncello. Top each cupcake with the limoncello curd and place a meringue swirl on top.
      7. Add a little lemon zest and a light dust of icing sugar to the top of each. Serve.