Limoncello Cupcakes

Ingredients:

Cupcakes - Yields 18 cupcakes

• 1 3/4 cups cake flour, *
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 2 ozs cream cheese, softened
• 3 eggs, room temperature
• 1/2 cup milk
• 2 tablespoons Limoncello Liqueur
• 1/4 cup lemon juice
• 1 tablespoon lemon zest
  

Frosting

• 1/2 cup unsalted butter, softened
• 8 ozs cream cheese, softened
• 4 cups powdered sugar
• 4 tablespoons limoncello, or to taste
• lemon twists, for decoration (optional)

Instructions:

Cupcakes

1. Preheat oven to 350°F.
2. Line cupcake pans with liners, then set aside.
3. In a bowl, whisk together flour, baking powder, and salt. Set bowl aside.
4. Using a stand mixer (or hand mixer + large bowl), add sugar, butter, and cream cheese. Beat on medium speed until fluffy, about 2-3 minutes.
5. Reduce mixer speed to low and add on eggs, one at a time, blending thoroughly inbetween.
6. Keeping mixer speed on low, add Limoncello, then blend for 1 minute.
7. Slowly mixed dry and wet ingredients until batter is just combined, being careful not to overmix.
8. Pour cupcake batter into prepared muffin tin, and fill to 3/4 full.
9. Bake for 20 minutes or until tester toothpick comes out clean.
10. Let cupcakes cool in tin for 5 minutes, then transfer to a wire cooling rack to cool completely.

Frosting

1. Using a stand mixer (or hand mixer + large bowl), whip butter and cream cheese on high speed until fluffy, about 5-7 minutes.
2. Drop speed to low and slowly add sugar, mixing thoroughly in between.
3. Keeping mixer speed on low, add Limoncello and whip until frosting is smooth, about another 2-4 minutes.
4. Fill a pastry bag with prepared Limoncello cream cheese frosting and a piping tip of your choice.
5. Frost each cupcake in a decorative pattern, then dust top with sprinkles or other decorations, like a lemon twist.

Limoncello Pasta

Ingredients:

• 1 tbsp olive oil
• 6 oz Fettuccine
• 8 oz heavy cream
• ⅓ cup Limoncello Liqueur
• ¼ cup Parmesan cheese grated
• ½ tbsp Lemon zest
• ¼ cup Lemon juice fresh squeezed, 1 lemon juiced
• 2 cloves Garlic sliced
• 2 tbsp Salted butter cold
• 1 tsp Salt plus more to taste
• Chives or parsley for garnish

Instructions:

1. Begin by thinly slicing or mincing garlic cloves, zesting and juicing the lemon, grating parmesan.
2. Additionally, boil pasta according to box instructions, and always reserve about ¼ cup of pasta water if you need to thin the sauce at the end.
3. In a large pot or pan, add about 1 tablespoon of olive oil or butter over medium heat.
4. Add the zest from the lemon and the sliced garlic and sauté just until the garlic is fragrant. Remove it from the heat if it begins to brown to avoid it burning.
5. While the pot is still on the heat, add the limoncello to deglaze the pan, using a wooden spoon or spatula to scrape the bottom of the pan.
6. Let it simmer until almost dry.
7. Add in the heavy cream and mix until melted.
8. Add the fresh squeezed lemon juice. Stir until well combined.
9. Add the cooked pasta to the pan of lemon sauce, along with the grated parmesan and cold butter.
10. While removed from the heat source, but the pan is still hot, stir continuously until the butter is fully emulsified into the sauce.
11. Season with salt and pepper and serve hot.
12. Garnish with more cheese and fresh parsley or chives.

Limon(cello)and Mint Cocktail

Ingredients:

• 1.5oz Limoncello Liqueur
• 1 oz Citadell Gin
• 5 oz Lemon juice
• 2 oz Soda Water
• 10 Mint leaves
• Lemon slice and mint leaves for garnish

Instructions:

1. Add lemon juice and the mint leaves to a shaker.
2. Muddle gently.
3. Add Limoncello and in.
4. Add the ice and shake for ten seconds.
5. Add ice to a highball glass and strain mixture into the glass.
6. Top with Soda water
7. Garnish with a slice of lemon and mint leaves.