Lemon-Limoncello Cupcakes Yield: 1 dozen For the cupcakes: 1½ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon salt 2 ounces (½ stick) unsalted butter, at room temperature 2 ounces cream cheese, at room temperature 1 cup granulated sugar 3 large eggs 2 tablespoons limoncello ½ cup buttermilk ¼ cup lemon juice Zest of one lemon For the lemon curd: Zest of 2 lemons ½ cup lemon juice ¼ cup granulated sugar 1 egg + 1 egg yolk For the cream cheese limoncello frosting: 2 ounces (½ stick) unsalted butter, at room temperature 4 ounces cream cheese, at room temperature 1 tablespoon limoncello 2 cups powdered sugar, sifted 1. Prepare the cupcakes. Preheat the oven to 350 degrees F and position a rack in the center. In a medium bowl, combine the flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, cream cheese and sugar on medium speed until light and creamy, 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Add the limoncello and beat an additional minute. On low speed, add flour mixture and buttermilk alternatively, beginning and ending with the flour mixture. Add the lemon juice and zest and mix on low speed just until incorporated. Divide the batter between 12 muffin tins. Bake for 20 minutes or until a toothpick inserted near the middle comes out clean. Let cool completely. 2. Prepare the lemon curd. In a heavy medium saucepan, stir together the lemon zest, juice and sugar and bring to a simmer over medium heat. In a small bowl, whisk together the egg and egg yolk. Whisk the lemon mixture into the eggs to temper them. Scrape the mixture back into the saucepan and place over medium heat, whisking constantly until it thickens, about 5 minutes. Remove from the heat, and let cool completely. 3. Prepare the cream cheese limoncello frosting. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until light and creamy, about 2-3 minutes. Add the limoncello and beat for an additional minute. Reduce the speed to low and gradually add the sifted powdered sugar and beat until fully incorporated and smooth. 4. Assemble the cupcakes. Cut a hole into each cupcake with the large end of a melon baller or the back end of a large pastry tip. Fill each cavity with the lemon curd. Fill a pastry bag with a star tip (I used Wilton 1M) with the cream cheese limoncello frosting and pipe onto each cupcake. Decorate with lemon and berries, if desired. (Adapted from Tartelette via Brown Eyed Baker)
Difficulty: Easy
Instructions
Things You'll Need:
- Banana
- Peanut Butter
- Bread
- Knife
- Rolling Pin
- Step1
Take two slices of bread (whole wheat,whole
grain , white) and remove the crusts completely.
- Step2
Take the two slices of bread and overlap them slightly. While overlapped, take a rolling pin and roll the bread slices flat. This will also connect the two slices of bread at the point of overlap.
- Step3
Take the peanut butter and spread a layer (thickness to your liking)evenly over the flattened slices of bread. Be sure that the bread is covered completely.
- Step4
Take a medium sized ripe banana and remove the peel completely. Lay the banana on the bread. Be sure the banana is placed at one end of the bread so that you can roll it up.
- Step5
With your knife, slice "sushi" sized pieces(about 1 inch thick) and arrange on a plate. You are now ready to enjoy your sushi!
Tips & Warnings- Creamy peanut butter works best
- If the banana is curved, straighten it slightly with your hands so that it rolls well in the bread.
- Use whole grain or whole wheat bread for optimum nutritional value.
