These cupcakes with Quarantino liqueur are fresh, summery and pure in taste. You make them with a base of sponge cake (so super light) a syrup with Quarantino - a fresh mix of limoncello and arancello - and a velvety cream cheese frosting.
The cupcakes are infused with liqueur. Now that is of course little per cake, but if you want to err on the side of caution because children or pregnant ladies eat with it, you can cook the syrup in advance (a minute). You do keep the taste of the liqueur, but the alcohol evaporates completely.
Collaboration with Sardinia Products
These cupcakes are the result of a collaboration that we entered into with Sardinia Products. The question was whether we wanted to try a bottle of their new Quarantino liqueur and make a recipe with it. In any case, with such a funny name we thought it was worth it.
quarantine was invented in 2020, so when about half of the world was quarantined. In addition, it responds to the name of the inventor, Robertino. The drink is a mix of limoncello and arancello, which are therefore called 'Limontino' and 'Arantino' at Sardinia Products.
These drinks are made the old fashioned way. Completely pure, without colors and flavors. For the taste, only organic oranges and lemons from the 'blue zone' of Sardinia are used. This is one of the five places on Earth where people (scientifically proven!) Age healthily than in the rest of the world. The fruits come from the orchard of Robertino's parents, where the family has been growing citrus fruits for generations.
Although it started as 'normal cooperation', Linda and I were very impressed by the liqueur, and it really doesn't happen that often! When Linda tasted it, she immediately said: “You see, that's how you make it Limoncello! ” - a world of difference with the limoncello brands that are available at the liquor store and are all full of colorings, aromas and flavors.
“Sardinia Products drinks are so pure… it looks like my grandfather made them himself!” and that is indeed exactly how it is. Due to a combination of citrus peels, grain alcohol and sugar, these liqueurs can only be described as FAIR and PURE. There are no ingredients that do not belong in it, and you can taste that well!
Fun fact: Linda can't stand chemical lemon and orange flavors. Not in drinks, not in ice cream and not in sweets. We still have no idea what it is, but the flavors really make her sick. At first I thought it was just bullshit, but she really pulls it off flawlessly. And that was clearly not the case with the limoncello and Quarantino from Sardinia Products!
That same evening we (yes, really ourselves - so not sponsored, but from our own money) ordered three more bottles. One of these is for my father-in-law, a rather picky Roman who will undoubtedly taste the difference between this liqueur and a limoncello variant 'from the big factory'.
The Quarantino and limoncello from Sardinia Products is also a lot less sweet than you find in the store. We put on the naughty shoes ourselves and measured the sugar content (really very nerdy, with a refractometer) and we came to about 28%. For comparison: some commercial variants contain 50% sugar!
Back to the cupcakes
So those cupcakes… we wanted to give them the real Italian taste. And how can this be done better by making the bottom extra airy, namely from sponge cake? In the photos you see two variants of the cupcakes. One as we know it, namely in a piece of paper, and one in a glass. Why? Because you can really go wild with the liqueur with the cupcakes in a glass.
Think of a tiramisú or a Zuppa Inglese, where the cake is allowed to fully absorb itself with drink. We think this is the most delicious variant, but if you prefer a more subtle taste or children eat with it, it is best to go for the cupcakes in a piece of paper. This is about one tablespoon of the trempe syrup, which after preparation contains about 15% alcohol.
A light cream cheese frosting goes on top, which we make without butter. A bit of the liqueur is also reflected in the frosting. We like to take it a little more and add a pipette with pure liqueur at the end. For the enthusiasts, of course. You can squeeze this before eating the cupcake for even more flavor. You can find the pipettes at wholesalers, bakers and Chinese online stores.
This recipe is for about 20-24 cupcakes
For the cake
- 4 eggs
- 90 gr sugar
- 80 gr flour
- 10 g cornflour
- A pinch of salt
For the frosting
- 200 gr cream cheese (eg Monchou or Mascarpone
- 300 ml cream
- 200 gr icing sugar
- 1 tbsp Quarantino
- 2 bags of beating fix
For the trimming syrup
- 200 ml Quarantino liqueur
- 100 ml water
- 100 gr sugar
- Extra Quarantino liqueur, for the pipettes
- Slices of orange and lemon
- Some grated orange and lemon zest
Preparation Quarantino cupcakes
Bake the cupcakes
Preheat the oven to 170 degrees and line a baking tin for cupcakes with papers.
Then start making the sponge cake. For this you first separate the yolks from the proteins. Beat the egg whites until stiff and set them aside. Then beat the yolks with the sugar and salt until it has an almost white color. Sieve the flour and cornflour over the egg yolks and beat well again.
Now carefully mix this with the egg whites by mixing it together.
Add about 2 tablespoons of the mixture to each cupcake tin. You should be able to fill about 20 tins with this recipe.
Bake the cupcakes for 18-20 minutes until done and golden. Then let them cool on a wire rack.
Make the frosting
When the cupcakes are in the oven, you can continue making the frosting. To do this, first beat the whipped cream stiff with the beating-fix bags. Then set the cream aside and beat the cream cheese with the powdered sugar until fluffy.
Add a tablespoon of Quarantino liqueur to the cream cheese mixture and then add the whipped cream. Put the frosting in the fridge to set, until you decorate the cupcakes.
Make tremper syrup with Quarantino
Now it is time for the trempering syrup. We have kept it a bit lighter (so with less sugar), so that you can taste the taste of the liqueur extra well. To make the syrup, bring the water and sugar to a boil. Wait until the sugar crystals have dissolved and then remove the pan from the heat.
You can mix the sugar syrup you just made with the Quarantino liqueur when it drops below 50 degrees. It is of course also possible to cool completely to room temperature.
Do you want to make non-alcoholic cupcakes? Then cook the Quarantino liqueur for a minute.
Assemble the Quarantino cupcakes
Now we are going to make the cupcakes! For this you can first pour 2 tablespoons of the trempe syrup on each cake. Preferably one at a time. If the first tablespoon of syrup is included, you can add a second.
Do you want to go crazy with the taste? Then put the cupcakes in a glass or dish and add 3 to 4 tablespoons of syrup.
Then put the frosting in a decorating bag and pipe a nice swirl on each cupcake. You can then finish the cupcakes by putting a pipette with Quarantino liqueur in it, sprinkle some orange and lemon zest over it and put a piece of lemon or orange in each cupcake.
You can keep these cupcakes in the fridge for 72 hours / 3 days. Since they have a swirl of cream cheese and whipped cream, you shouldn't keep them unrefrigerated.
- This article was created in collaboration with a company or brand
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