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Lemon and Anise Cupcakes https://www.metro.ca/userfiles/image/recipes/cupcakes-anis-citron-5414.jpg PT25M PT12M PT1H37M
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.
30
1/2 cup (125 mL) butter 3/4 cup (190 mL) sugar 2 eggs 3/4 tsp. (3 mL) aniseed peel of 1/2 lemon, grated 1 1/2 cups (375 mL) all-purpose flour 1 pinch Salt 1/2 tsp. (2 mL) baking powder 1/2 tsp. (2 mL) baking soda 1/2 cup (125 mL) milk white chocolate icing: 3 oz (90 g) white chocolate, chopped 2/3 cup (170 mL) heavy cream 35% m.f. 2 Tbsp. (30 mL) butter
Lemon and Anise Cupcakes

Lemon and Anise Cupcakes

Rate this recipe
1 Vote
30
cupcakes
0:25
Preparation
0:12
COOKING
1:37
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1/2 cup
    (125 mL)
    butter
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  • 3/4 cup
    (190 mL)
    sugar
  • 2
    eggs
  • 3/4 tsp.
    (3 mL)
    aniseed
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  • peel of 1/2 lemon, grated
  • 1 1/2 cups
    (375 mL)
    all-purpose flour
  • 1 pinch
    Salt
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    SELECTED SIZES SELECTED VARIETIES

  • 1/2 tsp.
    (2 mL)
    baking powder
  • 1/2 tsp.
    (2 mL)
    baking soda
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    HERSHEY'S CHIPITS BAKING CHOCOLATE

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  • 1/2 cup
    (125 mL)
    milk

  • white chocolate icing:
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    FERRERO KINDER MIX CHRISTMAS CHOCOLATE

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    SELECTED VARIETIES

  • 3 oz
    (90 g)
    white chocolate, chopped
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    TOFFIFEE HAZELNUT CARAMEL CHOCOLATES

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    $8.99 ea.

    400 g

    LINDT LINDOR CELLO CHOCOLATES

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    $6.49 ea.

    150 g, SELECTED VARIETIES

    ASSORTED BELGIAN CHOCOLATE CARAMELS

    ASSORTED BELGIAN CHOCOLATE CARAMELS

    $9.99 ea.

    200 g

    5 BONUS Reward Miles when you buy 1
    IRRESISTIBLES CHOCOLATE FINGERS

    IRRESISTIBLES CHOCOLATE FINGERS

    $5.49 ea.

    200 g

    5 AIR MILES® Bonus Miles

    HERSHEY'S KISSES CHOCOLATE

    HERSHEY'S KISSES CHOCOLATE

    $4.49 ea.

    200 g

    NESTLÉ TURTLES CHOCOLATES

    NESTLÉ TURTLES CHOCOLATES

    $5.99 ea.

    200 g

    ITALPASTA PANETTONE OR FESTA TORRONE

    ITALPASTA PANETTONE OR FESTA TORRONE

    $3.99 ea.

    150 - 907 g, SELECTED VARIETIES

    ELMER CELEBRATE ASSORTED CHOCOLATES

    ELMER CELEBRATE ASSORTED CHOCOLATES

    $12.99 ea.

    885 g, SELECTED VARIETIES

    10 BONUS Reward Miles when you buy 2
    INVITATIONS PEANUT BUTTER CUPS

    INVITATIONS PEANUT BUTTER CUPS

    $5.99 ea.

    234 g

    10 AIR MILES® Bonus Miles when buying 2

    FERRERO KINDER MIX CHRISTMAS CHOCOLATE

    FERRERO KINDER MIX CHRISTMAS CHOCOLATE

    $11.99 ea.

    116 g

    FERRERO ROCHER GOLDEN GALLERY CHOCOLATES

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    129 - 156 g

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    BACI CHOCOLATE 171 g AURORA PANETTONE OR PANDORO 800 - 900 g

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    SELECTED VARIETIES

  • 2/3 cup
    (170 mL)
    heavy cream 35% m.f.
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    473 ml - 1 L SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    butter
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    SAVE $4.79
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    250 g

Imprimer ma sélection

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.

Source : Chef Josée Robitaille

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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