Limoncello is an Italian lemon liqueur mainly produced in Southern Italy. Very special, small batch productions are also released a few times a year out of the DeLauro home, overlooking Mission Bay, in sunny San Diego ;-)
I'm several days late in posting April's first Baking Chez Moi recipe, only because I wanted to make these luscious lemony cupcakes to share at Holli's cooking class today. We will be learning to make three different types of sausages - breakfast patties, chicken-apple, and Jim's hot Italian sausage. These cupcakes, along with Francesco's cookies, should be nice treats for dessert.
Unfortunately, I didn't have any of Holli's limoncello in the house (it doesn't last long), so I bought a bottle of Pallini limoncello, made with Sfusato lemons grown on the Amalfi Coast of Italy. The cupcakes recipe has six tablespoons of limoncello divided between the batter, syrup (brushed on the tops of the warm cupcakes), and frosting. There is also lemon zest and lemon juice in the recipe! Very lemony indeed! The frosting is AMAZING...
As an additional option, you can drop a teaspoon of lemon or orange marmalade into the center of the batter as you are filling up the cupcake liners. I chose to add wild (as opposed to tame) blueberry preserves. Lemon-blueberry is such a classic flavor combination. I also added a touch of yellow coloring to the frosting and piped it through a star tip.