Limoncello Cupcakes with Ghirardelli Chocolate Dusted Whipped Cream

ImageI finally made the time to make a different version of my Limoncello cake…into cupcakes!

Decided to not frost them, so I made a whipped cream, incorporating 3 tablespoons of Limoncello with half a cup of powdered sugar, and then dusting it with Ghirardelli powdered chocolate….can I say yum, yum, severely yummy dessert?

Let me share with you how I made these cupcakes:

2 cups all purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

1 stick of unsalted butter

3 eggs

1 cup of sugar

3 lemons, juiced and grated

1/4 cup fresh lemon juice

1/4 cup Limoncello

1/2 cup carbonated water

Sift the flour with the baking soda and powder in one bowl for the dry ingredients.

In another bowl, place the eggs, sugar, melted butter, Limoncello, freshly grated lemon peel and juice, and carbonated water and beat until well incorporated.  In batches, place the dry ingredients into the wet ingredients and beat it.  If it is too dry, use a little bit more of the carbonated water so that all the ingredients blend well together.

 

Place in a 350 degree oven for 20 minutes and enjoy!!! I have a cream cheese frosting that I make the same way that I made the whipped cream…..8 oz. of Neufchatel cheese, at room temperature, beaten with one cup and a half of powdered sugar, 3 tablespoons of Limoncello and one heaping tablespoon of grated lemon peel.