Summer to me means ice cream cupcakes – look out next week for the announcement about the 2012 Ice Cream Cupcake Contest. To get the party started, I created this limoncello float cupcake inspired by my limoncello ice cream floats. The limoncello cupcakes have melted vanilla bean ice cream and limoncello right in the batter – making for a very vanilla cupcake with a light, lemon finish. Just before serving, the limoncello cupcakes are drizzled with a limoncello mint syrup and topped with a scoop of vanilla bean ice cream. The limoncello cupcakes can be a refreshing afternoon treat, a sophisticated end to an adult affair, or your reward for a rough day at work. Dig in!
Limoncello Float Cupcakes Recipe
The limoncello cupcake recipe is an original, but I used the limoncello syrup recipe from A Zest for Life.
Limoncello Float Cupcakes
Limoncello Syrup Ingredients
- 1/4 cup sugar
- 1/4 cup water
- 2 tablespoons fresh mint leaves roughly chopped
- 2 tablespoons limoncello
Limoncello Cupcake Ingredients
- 1 cup sugar
- 1 3/4 cups cake flour not self-rising
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- zest from two medium-sized lemons
- 1/4 cup unsalted butter room temperature
- 2 large eggs room temperature
- 1/3 cup full-fat sour cream
- 1/4 cup canola oil or vegetable oil
- 1/4 cup limoncello
- 2/3 cup melted vanilla bean ice cream I used Häagen-Dazs® five ice cream
- Vanilla bean ice cream for topping as much as you'd like (I used Häagen-Dazs® five ice cream)
Limoncello Syrup Instructions
Bring sugar and water to a boil in a small saucepan on medium-high heat, stirring to dissolve the sugar in the water.
Reduce heat to a simmer.
Add mint leaves.
Press on mint leaves with a wooden spoon to release their flavor.
Simmer for two minutes.
Remove from heat and mix in the limoncello.
Strain out the mint leaves and cool the syrup to room temperature.
Limoncello Cupcake Instructions
Preheat oven to 350 F.
In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, salt, and lemon zest.
Add the sugar and mix until well combined.
Add butter and mix on medium-low speed for three minutes. Because there is so little butter, you'll end up with a very fine crumb texture.
In a small mixing bowl, whisk together eggs, sour cream, oil, and limoncello until smooth.
Add the egg mixture to the flour mixture and beat on medium speed until just combined.
Slowly add melted ice cream and mix on low speed until just combined. The batter will be liquid. (Don't worry, you didn't do anything wrong. It's supposed to be that way.)
Fill cupcake liners just over half full.
Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it. They should not turn a golden brown. If they are not done, test again in two minutes. If they are still not done, test again in another two minutes.
When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don't own a cooling rack) to cool.
When ready to serve, use a spoon to make a small divot in the top of each cupcake. Feel free to eat the parts you are scooping out - no one will know except us.
Spoon a couple of teaspoons of limoncello syrup into each divot.
Set a scoop of ice cream into the divot and serve immediately.
As part of the Foodbuzz Tastemaker Program, I received a stipend and free Häagen-Dazs® ice cream.