Rose Petal Cupcakes

Recipe courtesy of Lina
Preheat oven to 350 degrees and line cupcake pans with paper liners.
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
½ tsp rose water extract
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 rose water 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 rose petals (optional).