MMMMM----- Recipe via Meal-Master (tm) v8.06

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

MMMMM--------------------------CUPCAKES-------------------------------
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
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.

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

RECIPE FROM:

Uncle Dirty Dave's Archives

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