LEMON CUPCAKES WITH BLACKBERRY BUTTERCREAM

This is just a review for the cupcake, I made a lighter, strawberry whipped cream + gelatin frosting instead of the jam buttercream. After the batter was mixed up, I had doubts, it was just too darn easy, there were no whipped egg whites, no multi bowl directions, i.e., having one bowl for egg whites, another for the wet ingredients and another for the dry, this was a one bowl recipe. I diverged just a bit, not in ingredients, those I followed exactly, but in the execution, I mixed in the baking powder before adding the flower and mixed the lemon zest in with the sugar, being sure to squeeze them a bit, hoping to extract even more lemon flavor.

The cupcakes didn't rise as much as I expected, I ended up with 12 smallish cupcakes and 4 regular size (after filling the first tray, I decided to fill the baking cups higher on the second batch so that I'd have fuller, above the paper brim cupcakes this time). Before making the frosting, I tested one cupcake, it was light, spongy and had a nice hint of lemony flavor. All in all, a lovely little cake. Since the cakes are so light and airy, I think they could stand up to a heavier frosting, something cream cheese based. I chose a whipped frosting because that is what my family prefers, but a thick, chocolate frosting would be amazing on these cupcakes.

Lemon Cupcakes with Blackberry Buttercream

Ingredients

For the cupcakes:

1 3/4 cups cake flour

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup sour cream (I used full fat)

1/2 cup milk (I used whole)

2 teaspoons vanilla extract

2 large egg whites, at room temperature

1 stick (4 ounces) unsalted butter, melted

1 cup granulated sugar

*Zest of one lemon (about 2 teaspoons)

For the Blackberry Buttercream:

1 cup blackberries

2 tablespoons lemon juice

2 sticks (8 ounces) unsalted butter, VERY soft

1/2 teaspoon salt (do not SKIP!)

4 cups confectioners sugar (more if needed), sifted

Instructions

• Preheat oven to 350 degrees (F). 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 aside.
• 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 cake.
• 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.

READ MORE >>>>>> LEMON CUPCAKES WITH BLACKBERRY BUTTERCREAM @ bakerbynature.com

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