Cupcake Roundup Part Deux: Lemoncello Ricotta Cupcakes
So, as Ms. Kelis mentioned in a previous post, she roped us into this super-fantastic idea for a contest. Not only did we end up making cupcakes, but we also made delicious vegetarian and non-vegetarian chili -- all in a matter of 3.5 hours! I kind of finagled the whole thing at the last minute, but I think it came together quite well. Both the cupcake recipe and the icing are modified from this Cooking Light recipe for Lemonade Layer cake. And props to Kanin who candied my lemon cos I got stuck in a meeting.
Lemoncello Cupcakes
Ingredients:
2/3 c. sugar
3 tbls. softened butter
2 tsp. grated lemon rind
5 tsp. thawed lemonade concentrate
1 tsp. vanilla extract
1 egg
1 egg white
1 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
3/4 c. buttermilk (i used milk plus 2 tsp. white vinegar)
Making the tasty cake:
1. Preheat oven to 350 degrees.
2. Place first five ingrediants in a large bowl, and beat 'em for until they're well blended -- about 5 min.
3. Add the egg and egg white, one at a time. again, make sure they're well combined after each addition.
4. In a separate bowl, combine flour, baking powder, salt, and baking soda. whisk to combine well.
5. Alternately add flour mixture and buttermilk to sugar mixture, beginning and ending with flour mixture.
7. Bake for about 15 min or until a toothpick inserted into center comes out clean.
8. Cool for while. Sip lemoncello.
Ingredients:
1 tsp. grated lemon rind
1 tsp. lemoncello
1/4 tsp. vanilla extract
6 oz. part-skim ricotta cheese
1 c. powdered sugar
2 tbls. candied lemon peels (for garnish)
1. Mix first five ingredients in a large bowl and mix until fluffy. Using a hand blender helps.
2. Gently add in the powdered sugar; you don't want the icing to get too liquified, so just do this slowly.
3. Put in the fridge to firm up a bit - twenty minutes or longer.
4. Ice your little cakes once they're cooled, and garnish with candied lemon peels.
Buon appetito!
besos, cynth.
