• 12/15 Lemon Cupcakes - 3

    From Dave Drum@1:18/200 to All on Thu Dec 14 16:18:05 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Lemon Cupcakes w/Blackberry Buttercream
    Categories: Cakes, Desserts, Citrus, Fruits
    Yield: 12 servings

    1 3/4 c Cake flour
    1 1/4 ts Baking powder
    1/2 ts Baking soda
    1/4 ts Salt
    1/2 c Sour cream
    1/2 c Milk
    2 ts Vanilla extract
    2 lg Egg whites; room temp
    4 oz Unsalted butter; melted
    1 c Granulated sugar
    2 ts Zest of one lemon

    MMMMM-------------------BLACKBERRY BUTTERCREAM------------------------
    1 c Blackberries
    2 tb Lemon juice
    8 oz Unsalted butter; VERY soft
    1/2 ts Salt (do not SKIP!)
    4 c Confectioners sugar; more if
    - needed, sifted

    Set oven @ 350ºF/175ºC.

    Line a 12 mold muffin tin with paper liners; set aside.

    In a medium bowl combine flour, baking powder, baking
    soda, and salt; mix well to combine. Set aside.

    In a large measuring cup or bowl combine sour cream,
    milk, vanilla, and egg whites; mix well to combine. Set

    In a small bowl combine sugar and lemon zest. Using your
    fingertips, rub the zest IN to the sugar, until fragrant
    and well combined.

    In a large bowl or stand mixer fitted with the paddle
    attachment beat melted butter and sugar on medium speed
    until well combined; about 2 minutes.

    Slowly add the flour mixture to the butter/sugar
    combination, beating until just combined. Add in sour
    cream/milk/egg combo and beat on low until *just
    combined. Over-mixing will result in a dryer/denser

    Divide the cupcake batter evenly into the 12 molds, then
    place the pan in the oven. Bake for about 16 minutes, or
    until a toothpick inserted into the center of a cupcake
    comes out clean. Allow cupcakes to cool completely
    before topping with frosting.

    FOR THE BLACKBERRY BUTTERCREAM: Combine the blackberries
    and lemon juice in a small saucepan. Bring to a simmer
    over medium heat, and stir constantly until blackberries
    have become soft enough to mash effortlessly.; about 6-7
    minutes It will look like blackberry jam. Once the
    mixture can coat a spoon (you will have about 1/4 cup of
    blackberry puree) remove from heat. Place a fine-mesh
    strainer over a small bowl and push the puree though,
    leaving any seeds/large chunks behind. Allow mixture to
    cool completely before using.

    WHEN READY TO MAKE BUTTERCREAM: Place soft butter in the
    body of a stand mixer fitted with the paddle attachment;
    beat butter on medium-speed until completely smooth,
    scraping down the sides when needed; about 2 minutes.
    Add in the blackberry puree and beat until completely
    combined, scraping down the sides of the bowl if needed.
    Add in the confectioners sugar, one cup at a time, on
    low speed. Once all of the sugar has been added, add in
    salt then increase speed to medium-high and beat for 2
    full minutes. Ice cupcakes as desired.

    Cupcakes can be made up to 6 hours ahead of time, but be
    sure to store in the fridge and bring to room
    temperature 30 minutes before serving.

    NOTE: For a stronger lemon taste, add 1 or 2 teaspoons
    of lemon juice to the batter. To do this, quickly stir
    it in right at the end, mixing just until combined.

    by Ashley Manila


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