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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 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
  • 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
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  • 1/2 cup
    (125 mL)
    milk
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  • white chocolate icing:
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    100 g SELECTED VARIETIES

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  • 3 oz
    (90 g)
    white chocolate, chopped
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    IRRESISTIBLES CHOCOLATE BARS

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  • 2/3 cup
    (170 mL)
    heavy cream 35% m.f.
  • 2 Tbsp.
    (30 mL)
    butter
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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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