members recipes

Ingredients
Makes 24 cupcakes :

1 1/2 cups butter( room temperature)
1 3/4 cups granulated sugar
5 eggs
1 tsp lemon flavouring
3 cups plain flour
1 teaspoon baking powder
1 cup milk

Limoncello Syrup

1/2 cup icing sugar
1/4 cup of limoncello
1/4 cup of water
Juice of one lemon

Mascarpone Icing

2 cups mascarpone cheese
1 cup of icing sugar
3/4 cup double cream
2 tbsp limoncello
Grated zest of of 1 lemon

Method
1.Preheat oven to 160 celsius.
2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
3.Add eggs one at a time, making sure they\'re mixed into the batter properly before adding the next egg.
4.Mix in the lemon flavouring,then add the flour and baking powder, mixing the milk in as you go .
5.Pour into muffin cases (placed in a muffin tin). You should be able to fill each muffin case about 2/3 full.
6. Bake for 20-25 minutes, at 160 celsius or until toothpick inserted comes out clean. Allow them to cool down completely before decorating.
7. To make the limoncello syrup, just combine the ingredients in a pan, bring to the boil then turn off the heat, set aside and allow to cool.
8. To make the mascarpone icing, beat together the mascarpone and icing sugar till its well combined. Add the double cream and the flavourings and continue beating till its nice and fluffy.

To assemble:

Using a fork, poke lots of little holes into the cooled cupcakes. Spoon approx 2 tsps of syrup over each cupcake. Now pipe the cupcakes with the mascarpone cream or use a spatula if you dont have a piping bag. Decorate with candied lemon, lemon sugar or whatever takes your fancy .