Studio Soirée

Thanks to everyone who came out to our studio for the Soirée! We had such a lovely time and we hope you did too. We wanted to share some snapshots from the party as well as the recipe for the limoncello cupcakes that were such a hit!

Limoncello Cupcakes
Cupcake

2 cups self raising flour

pinch of salt
3 eggs
1½ cups granulated sugar
½ cup butter
1 cup boiling water
1 tbsp limoncello
juice and zest of 1 lemon


Cream Cheese Frosting
½ cup butter
4 oz. of cream cheese
2 cups of powered sugar
1 tbsp of limoncello
rosemary

The spread!

The spread!

Limoncello Cupcakes

Limoncello Cupcakes

Directions

         Preheat the oven to 350 degrees. Place the cupcake holders in a baking tray. We used a mini cupcake tray, but feel free to use whatever size cupcakes you prefer. In a small bowl, combine water, salt, oil, and lemon juice. Set aside. In a larger bowl, beat the eggs and sugar until it is pale in color and thick. Add the ingredients in your smaller bowl. Gradually add the flour and mix gently (we added by the half cup.) Spoon your batter into the cupcake holders--the cup should be two-thirds full. Bake the cupcakes for 15 minutes.
         As you wait for the cupcakes to bake, begin preparing the cream cheese limoncello frosting. Using an electric mixer, beat the butter and cream cheese on medium speed for about 2-3 minutes, or until light and creamy. Reduce to a lower speed and gradually add the powdered sugar. Continue to add more sugar to your desired thickness for the frosting. We dare you not to lick the bowl!
         Put the frosting mixture into a large plastic bag and into the refrigerator as your cupcakes cool (we even place the cupcakes in the fridge and served them as cold treat.) Cut the corner of your bag of frosting about a half inch thick and frost the cupcakes in a swirling motion. Sprinkle the cupcakes as desired and as a final touch, add a touch of rosemary to each. Enjoy!