Lemon & Limoncello Cupcakes

prep 20 mins, plus cooling cook 12 mins
  • 65 g (2½ oz) lightly salted butter, softened
  • 65 g (2½ oz) caster sugar
  • 65 g (2½ oz) self-raising flour
  • finely grated rind of 1 lemon, plus 1 tablespoon of the juice
  • 1 egg
  • 3 tablespoons limoncello liqueur
  • 5 tablespoons lemon curd
  • 75 g (3 oz) unsalted butter, softened
  • 50 g (2 oz) icing sugar, plus extra for dusting

Place 16 mini silicone muffin cases on a baking sheet.

Put the butter, sugar, flour, lemon rind and egg in a bowl and beat with a hand-held electric whisk until light and creamy. Divide among the cases.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 10–12 minutes until risen and just firm. Leave in the cases for 2 minutes, then transfer to a wire rack to cool. Drizzle 2 tablespoons of the limoncello over the cakes and leave to cool completely.

Reserve 2 tablespoons of the lemon curd and spread the remainder over the cakes with a palette knife.

Make the icing by putting the unsalted butter, icing sugar, reserved limoncello, reserved lemon curd and the lemon juice in a bowl and beating well until smooth and creamy. Place in a piping bag fitted with a star nozzle and pipe swirls on top of each cake. Serve lightly dusted with icing sugar.

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