Be A Beautiful Cupcake In A World Of Muffins

Happy Valentine's Day,

lovely friends!

Today I have a sweet treat just for you.

Cupcake, (n.):

a smile with frosting on it.

All you need is LOVE. . .

and cupcakes.

These Lemon Blackberry Cupcakes 

are oh-so-tasty and refreshing!

Here is what you will need to make a batch. . .

For the cupcakes:

4 lemons freshly zested (about 2-3 tablespoons)

1 cup sugar

1/2 cup butter, melted

1 3/4 cup all-purpose flour

1 1/2 teaspoons baking powder

1/2 cup milk

1/2 cup sour cream

1 teaspoon vanilla

2 large egg whites

For the blackberry butter cream:

1 cup blackberries

2 tablespoons lemon juice

1 cup butter, room temperature

4 cups Confectioners' sugar

1 teaspoon vanilla

1 tablespoon milk or cream

Let's get to baking, sweet friends!

In a large mixing bowl, add lemon zest and sugar. 

Combine them by rubbing it together between your fingers. 

The sugar will look slightly fluffy when you're done, 

and you shouldn't see any large chunks of lemon zest.

Add the melted butter to the sugar mixture. 

Cream mixture until fluffy and combined.

Sift together flour and baking powder, 

and add to the sugar mixture, beating until combined.

In a separate bowl, add milk, sour cream, vanilla, and egg whites. 

Whisk together.

Add the milk mixture to the flour and sugar mixture, 

and beat at medium speed, just until combined. 

Mixing too much will cause the cupcakes to be too firm.

Line a greased muffin tin with cupcake liners. 

Divide the cupcake batter evenly between 12 molds. 

Bake in a 350° oven for 15-19 minutes, 

or until a toothpick inserted into the top comes out clean. 

Allow to cool completely before frosting.

And don't forget the blackberry butter cream frosting!

For the frosting, add blackberries and lemon juice to a small saucepan. 

Over medium heat, bring mixture to a simmer, stirring often. 

Your blackberries will become soft enough 

that they will basically mash themselves while you're mixing. 

Simmer for about 20 minutes, 

or until you have about 1/3 cup of blackberry puree mixture.

If you don't want seeds or skins in your butter cream, 

strain the blackberry puree through a fine mesh strainer at this point. 

Allow to cool to room temperature.

In a large mixing bowl, add butter and blackberry puree. 

Beat together with a mixer until mixture is smooth.

Add in the Confectioners' sugar, 

and beat on medium-high until mixture is smooth and creamy.

Add your milk or cream and vanilla and beat again to combine. 

Test your butter cream now. If it's still too thick, continue adding milk or cream, 

1 tablespoon at a time until butter cream reaches desired consistency.

You can frost your cupcakes with the blackberry butter cream 

as soon as they are completely cooled. 

ENJOY!

You can find the original recipe HERE.

Cupcakes don't ask silly questions.

Cupcakes understand.

You're the icing 

on my cupcake,

sweet friends!

A balanced diet

is having a cupcake in each hand.

Life is short, my friends,

so make it sweet!

I hope you have a most beautiful day!

Much love to you!

* * * * *

Today is the last day to enjoy 20% off your order
at Rose Petal Bessings.