Lemon and Anise Cupcakes
| Preparation: | 25 min |
| Marinating/Waiting: | 1 h |
| Cooking: | 12 min |
| Total: | 1 h 37 min |
servings
| Category: | Desserts |
| Subcategory: | Cakes |
| Source: | Chef Josée Robitaille |
Recipe ingredients
- Cupcakes
- ½ cup (125 mL) butter*
- ¾ cup (180 mL) sugar*
- 2 eggs*
- ¾ tsp. (4 mL) aniseed
- Peel of ½ lemon, grated
- 1½ cups (375 mL) all-purpose flour*
- 1 pinch salt
- ½ tsp. (2.5 mL) baking powder*
- ½ tsp. (2.5 mL) baking soda*
- ½ cup (125 mL) milk
- White Chocolate Icing
- 3 oz. (90 g) white chocolate, chopped
- ⅔ cup (160 mL) heavy cream 35% m.f.*
- 2 Tbsp. (30 mL) butter*
Preparation
Preheat oven to 350°F (180°C).
In a large bowl, with an electric mixer, cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating constantly, then add aniseed and lemon peel.
In another bowl, combine flour, salt, baking powder and baking soda. Stir into creamed mixture, alternating with milk, but finishing with dry ingredients.
Line the cups of a mini-muffin tin with baking-cup liners. Add batter.
Bake 12 minutes or so and cool on a rack.
White Chocolate Icing
Melt chocolate with butter and cream in a double-boiler or the microwave.
Transfer to a large bowl and refrigerate for at least 1 hour. With an electric mixer set at medium, beat into soft peaks.
Ice cupcakes.
Suggestion
Refrigeration time: 1 hour
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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