Faircake's Winning Recipe: White Chocolate and Limoncello Cupcakes

By tikichris Last edited 109 months ago
Faircake's Winning Recipe: White Chocolate and Limoncello Cupcakes

WhiteChocolateAndLemoncello.jpg

Power baking wonder woman Shikhita Singh was so chuffed when her Fair Cake white chocolate and limoncello cupcakes won our recent Londonist Cupcake Throwdown that she decided to share her winning recipe with us. Awesome!

Image courtesy of Shikhita Singh

Keep reading for the scrummy recipe.

White Chocolate and Limoncello Cupcakes

Ingredients (makes about 16 cupcakes):

For Cupcakes

150 gms unsalted butter

3 tbsp corn flour

1 unwaxed lemon (zest only)

175 gms caster sugar

2½ tsp baking powder

4 medium eggs

2 tsp good quality vanilla extract

284ml (1 pack) buttermilk

220 gms self raising flour

For Icing/Frosting

1 portion of Easy Buttercream

Recipe

100gms White Chocolate

Good Glug (60 ml) of Limoncello +

extra sips for the baker

Method:

Here is the winning recipe that won the Londonist Cupcake Throwdown

in every single category. Enjoy!

Preheat oven to 150C Fan or 160C otherwise.

Ensure that the butter is very soft. You can either leave the butter out

of the fridge overnight, or zap it 20 seconds at a time in a microwave.

The butter should be as soft as possible without melting. Put all

measured ingredients, apart from the flour and buttermilk, in a kitchen

mixer fitted with a paddle attachment and mix until light and fluffy.

Now mix in half the flour and half the buttermilk, on low speed. Mix in

the remaining flour and the buttermilk on low speed. The consistency

of the mixture should be a bit like heavy custard and it should plop

nicely from a spoon. This mixture is enough for about 16 or so

cupcakes, depending on the size of your cupcake liners. Fill cupcake

liners between ½ and ¾ the way up. Fill ½ way up to get an even flat

shape, fill ¾ way up to get a nice dome shape. Use a muffin pan,

otherwise the liners spread into ghastly shapes.

Bake for 20 minutes in the middle of the oven, but check after 15 by

inserting a little cocktail stick. If there is anything stuck to the stick,

then bake for the full 20 minutes. Let the cupcakes cool in the pan for

around a minute and then take them out carefully and allow to cool

outside the pan.

For the icing, make one portion of the Easy Buttercream (recipe on Fair

Cake website). Melt the white chocolate carefully in a double boiler

and cool to room temperature and mix in with the buttercream. Add

around half the limoncello to the icing. If you are not satisfied with the

limoncello-ness of the buttercream, add more.

Now, and this is the secret, make a thin-ish liquid mixture of the

remaining half of limoncello with 3tbsps of the buttercream. Using a

skewer or knitting needle, make a little hole in each cupcake and pour

down ½ tsp of this mixture. Make some more if you run out. Sneaky,

eh?! Then slather the cupcakes with icing. Win win!

More deliciousness at www.faircake.co.uk!

Last Updated 18 June 2009