Lemon Lavender Cupcakes
Recipe courtesy of Lina
Preheat oven to 350 degrees and line cupcake pans with paper liners.
Makes 24-26 regular size cupcakes.
Makes 24-26 regular size cupcakes.
Lina’s Lemon Cake:
Click here for Lina’s Lemon Cake recipe. Makes 24-26 cupcakes.
Lina's Lemon Filling:
2/3 cups granulated sugar
2 eggs + 1 egg yolk
1 Tablespoon cornstarch
1/3 cup Lina’s Crema di Limoncello
1/3 cup fresh lemon juice
3 Tablespoons butter
1 Tablespoons lemon zest
Buttercream Frosting:
4 cups sifted powdered sugar
1-3/4 cup butter, softened
¼ cup shortening (unflavored)
2 Tablespoons milk
¾ tsp lavender flavor extract
Click here for Lina’s Lemon Cake recipe. Makes 24-26 cupcakes.
Lina's Lemon Filling:
2/3 cups granulated sugar
2 eggs + 1 egg yolk
1 Tablespoon cornstarch
1/3 cup Lina’s Crema di Limoncello
1/3 cup fresh lemon juice
3 Tablespoons butter
1 Tablespoons lemon zest
Buttercream Frosting:
4 cups sifted powdered sugar
1-3/4 cup butter, softened
¼ cup shortening (unflavored)
2 Tablespoons milk
¾ tsp lavender flavor extract
Cupcakes:
Pour into prepared cupcake pans and bake in middle rack of oven for approximately 20-25 minutes or until a toothpick inserted in middle comes out clean. Move to rack until completely cooled.
After cupcakes cool completely, use a melon ball scooper and take out small scoop of cake from middle.
Lina's Lemon Filling directions:
Whisk together granulated sugar, eggs and egg yolk, and cornstarch until completely combined. Then cook over medium heat stirring constantly (so you don’t get scrambled eggs) for 4-5 minutes. Sugar should be completely dissolved. Remove from heat and add Lina’s Crema di Limoncello, fresh lemon juice, butter and lemon zest.
Return to medium heat and continue simmering over medium/low heat for 6-8 minutes until mixture thickens. Remove from heat and cool 15 mins, then refrigerate for 2-3 hours or until chilled and thick enough to spread.
Buttercream Frosting directions:
Mix powdered sugar, butter and shortening together on medium speed until well combined. Add 2 Tablespoons milk and lavender extract and continue mixing until smooth, scraping bowl several times.
Assemble cupcakes:
After cupcakes cool completely, use a melon ball scooper, and take out small amount of cake from middle of cupcake, fill with Lemon Filling.
Put icing in a piping bag and ice in circular motion on top of cupcake, garnish according to desired flavor.
Decorate with edible lavender buds and lemon peel (optional).
Pour into prepared cupcake pans and bake in middle rack of oven for approximately 20-25 minutes or until a toothpick inserted in middle comes out clean. Move to rack until completely cooled.
After cupcakes cool completely, use a melon ball scooper and take out small scoop of cake from middle.
Lina's Lemon Filling directions:
Whisk together granulated sugar, eggs and egg yolk, and cornstarch until completely combined. Then cook over medium heat stirring constantly (so you don’t get scrambled eggs) for 4-5 minutes. Sugar should be completely dissolved. Remove from heat and add Lina’s Crema di Limoncello, fresh lemon juice, butter and lemon zest.
Return to medium heat and continue simmering over medium/low heat for 6-8 minutes until mixture thickens. Remove from heat and cool 15 mins, then refrigerate for 2-3 hours or until chilled and thick enough to spread.
Buttercream Frosting directions:
Mix powdered sugar, butter and shortening together on medium speed until well combined. Add 2 Tablespoons milk and lavender extract and continue mixing until smooth, scraping bowl several times.
Assemble cupcakes:
After cupcakes cool completely, use a melon ball scooper, and take out small amount of cake from middle of cupcake, fill with Lemon Filling.
Put icing in a piping bag and ice in circular motion on top of cupcake, garnish according to desired flavor.
Decorate with edible lavender buds and lemon peel (optional).