Eva Cupcakes

Recipe courtesy of Lina
Lemon Cupcakes
2/12 cups flour, lightly spooned into measuring cup
2-1/2 teaspoons baking powder
1 cup salted butter (room temperature, but not too soft)
2 cups sugar
4 eggs
½ cup milk
½ cup Lina’s Crema di Limoncello
1 tablespoon fresh lemon juice
Zest from one lemon (about 1 tablespoon)

Mascarpone Icing
8 oz mascarpone cheese (chilled)
1 cup heavy cream (chilled)
3 teaspoons Lina’s Crema di Limoncello
1 teaspoon vanilla extract
1 tablespoon meringue powder (optional) Note: adds additional stability to frosting
1 cup confectionary sugar
Beat butter and sugar well, then add eggs one at a time, beating after each addition. Beat 2-3 minutes more until light and fluffy. Add baking soda, lemon juice and zest. Combine milk and Lina’s Crema di Limoncello. Add 1/3 flour, mix well, then add 1/3 milk. Alternate with four & milk ending with flour, mix another 1-2 minutes until smooth and well combined.

Pour into prepared cupcake pans and cook for approximately 25 minutes or until a toothpick inserted in middle comes out clean. Move to rack until completely cooled.

Put mascarpone in a bowl and mix on medium speed until just smooth (less than a minute). Add Lina’s and vanilla, then add confectionary sugar and meringue powder. Turn mixer to high and keep running as you slowly add whipping cream in a steady stream. Continue beating until it holds peaks when you lift beater out of the bowl. Be careful NOT to overbeat or frosting will break down and separate. This only takes a couple of minutes depending on your mixer.

Put icing into piping bag and going in a circular motion cover top of each cupcake. Garnish with an edible flower.

Fill pipettes with Lina’s Crema di Limoncello and stick into topside of cupcake. When ready to eat, squeeze pipette to release Lina’s into cupcake, and enjoy!