Ingredients

The following ingredients have 24 Servings
  • 1 1/4 cups super fine sugar
  • 4 large eggs
  • 1/2 cup safflower or canola oil
  • 2 Teaspoons pure vanilla extract
  • 2 Tablespoons freshly grated lemon zest
  • 1/2 cup Limoncello* (I used Caravello)
  • 1/2 cup water*
  • 2 1/2 cups cake flour (I used Swan's Down)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup non-fat dry milk powder
  • 3.4 ounce package instant lemon pudding mix
  • 2 cups powdered sugar
  • 6 Tablespoons Limoncello

Instruction

  • Preheat oven to 350 degrees. Line muffin tin with wrappers, or spray with baking spray. Set aside.
  • In a medium sized bowl, mix together flour, baking powder, salt, dry milk powder, and pudding mix together. Set aside.
  • In a large bowl, beat together sugar, oil, and eggs until smooth and fluffy, two to three minutes.
  • Beat in the vanilla, lemon zest, water, and limoncello.
  • Gradually add the dry ingredients and beat just until well combined.
  • Fill wrappers or muffin tins to 3/4 full.
  • Bake in preheated oven for 18 to 21 minutes, or until toothpick comes out clean when inserted into the center of cupcake.
  • Allow to cool in muffin tins for 5 to 10 minutes. Place on a wire cooling rack and allow to cool completely.
  • Frost with Limoncello spiked, or vanilla buttercream. Decorate as desired.
  • To make the "peeps" with glaze: Whisk together powdered sugar and Limoncello in a small bowl.
  • Place parchment paper under a wire cooling rack. Dip the tops of each chick into the glaze. Allow excess to drip back into the bowl.
  • Place on the wire rack, and immediately sprinkle with colored sugar crystals.
  • Allow to cool completely. Dip toothpick into black gel coloring to make the eyes.