Monday, April 14, 2014

Springtime Lemon Cupcakes with Blackberry Lemon Buttercream Frosting

                                                          (Baby Shower cupcakes)
                                               (Easter cupcakes)
Spring time is the perfect time for lemon desserts.  I admit I'm pretty lucky since I have a beautiful lemon tree next door which provides the best, juiciest lemons ever! 
A few weeks ago I started working on this recipe for a Baby Shower we were catering for a friend.  I needed a Lemon Cupcake recipe with a fruit topping.  I found a recipe online with the combination of ingredients I wanted to use for this cupcake.  I tried it once as the recipe directed, but was not happy with the consistency of the cake (not enough lemon flavor and not moist enough for me, and the frosting was a bit too sweet).
Faye and I discussed how to modify the recipe a few times and I did a few more trial runs and in the end these lemon cupcakes turned out absolutely delicious! They're moist with the wonderful fragrance and flavor of lemon, and once you top them off with the Blackberry Frosting they're just perfect!
   I have now made these cupcakes for an Easter brunch and also for the Baby Shower and each time they were delicious.   I hope you give my Springtime Lemon Cupcake with Blackberry Lemon Buttercream recipe a try for Easter. Your family & guests will love it!
Happy Cooking.

(Shower :Springtime Lemon Cupcakes with Blackberry Buttercream, Chocolate cupcakes with Peanut Butter Cream Filling and Peanut Butter Buttercream frosting)

Spring Time Lemon Cupcake with Blackberry Lemon Buttercream Frosting
Adapted from All Recipes
Makes 16 cupcakes

1 cup sugar
1/2 cup unsalted butter, softened
2 tablespoon vegetable oil
2 eggs
1 egg yolk
 2 teaspoons vanilla
1 ½ cup flour
2 teaspoons baking powder
dash of salt
½ cup half and half 
Zest of 1 large lemon (I use the a fine grater)
Juice of 1 large lemon

1 cup unsalted butter, softened
1 teaspoon vanilla extract
¼ teaspoon salt
4 cups powder sugar
1 1/2 tablespoons fresh lemon juice
½ cup seedless blackberry jam
16 blackberries for decorating

Prep Work:
Set oven at 350 degrees.  
Line cupcake pans with cupcake liners
Place 1 cup of granulated sugar and the lemon zest in a small bowl. Using your finger tips, squeeze the zest and sugar together to release the oils from the zest into the sugar. The sugar will become very fragrant. Set aside.

-In a large bowl, mix flour with baking powder and salt with whisk. Set aside.
-Beat ½ cup of butter with the 1 cup of lemon sugar for about 3 minutes, till light and fluffy. Add Vegetable oil and mix until combined.
-Add eggs, egg yolk and vanilla. Beat till well incorporated.
-Mix in the flour mixture just until incorporated.
-Combine the half and half with the lemon juice in a small bowl. Gradually add this to your batter just until combined. Do not overbeat.
-Divide batter evenly between the prepared pans.
-Bake for 16-18 minutes, remove from oven and place the pans on cooling racks. Remove the cupcakes from the pan and place on a wire cooling rack to cool completely.

Beat softened butter and vanilla.  Gradually add powdered sugar till creamy.   Finally add the blackberry jam and lemon juice and mix until well combined and fluffy.

Frost each cupcake and add a blackberry on top.

                         (Easter baskets filled will Springtime Lemon cupcakes)

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