Theme: Let’s get boozy! – Food involving booze, like beer brats, Welsh rarebit or a boozy dessert. Feel free to make a non-alcoholic version if you prefer.
Limoncello is an Italian lemon liqueur mainly produced in Southern Italy and Sicily. Traditionally, it is made from the zest of Sorrento lemons. To make it, you need to steep the lemon peel (without the pith), in grain alcohol until the oil is released. You then add sugar syrup. Most lemons will produce a reasonable limoncello and you can make it yourself with vodka.
I made these Limoncello Drizzle Cupcakes by adding limoncello to the lemon syrup for a boozy grown-up version of these sweet yummy cakes.
- 80ml rapeseed oil
- 150g sugar
- 60ml soya yoghurt
- 80ml soya milk
- 60ml freshly squeezed lemon juice
- 1tbsp finely grated lemon zest
- 1 tsp vanilla extract
- 150g plain flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 40g ground almonds
For the syrup and icing:
- Juice of one lemon
- 20 tsps Limoncello
- 1 large tbsp golden caster sugar
- 3 tbsp icing sugar
Whisk the oil, sugar, yoghurt and milk together in a large bowl. Add the lemon juice, zest and vanilla extract and whisk again briefly. Sieve the flour, baking powder, baking soda and salt then add in two batches to the wet mix. Stir in the grounds almonds. Divide into 12 muffin or 24 cupcake cases and bake at 180°C for 18-20 minutes.
While they are cooking prepare your syrup. Heat the juice of one lemon with the caster sugar until dissolved – don’t boil. Set aside and add the Limoncello when it’s cool. When the cakes are cooked, while they are still warm, poke each several times with a skewer then spoon on one or two dessert spoons of syrup. Set aside to cool. Make your icing by adding the icing sugar to what’s left of the syrup. You are looking for a soft but not too runny texture. Spoon the icing onto the cakes allowing a little to dribble over the edges. There you have it!
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