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

MMMMM

... "Whenever I have nothing better to do, I roast a chicken" Jeff Steingarten --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

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

Title: Lily's Lemon Cupcakes
Categories: Cakes, Citrus, Snacks
Yield: 12 Cupcakes

140 g Unsalted butter; softened
100 g Caster sugar
1/2 Lemon; zest of
2 lg Eggs; lightly beaten
140 g Self-raising flour

MMMMM---------------------BUTTER CREAM ICING--------------------------
85 g Butter; softened
175 g Icing sugar
1/2 Lemon; zest and juice of
Sprinkles or sweets; to
- decorate

Set oven to 180ºC/360ºF - 160ºC/320ºF fan - gas 4.

Line a 12-hole bun tin with fairy cake cases. Beat the
butter and sugar in a big bowl with a wooden spoon until
it is really soft, then add the lemon zest. slowly stir
in the eggs, then fold in the flour until it is all
combined. Use two teaspoons to divide the mixture
between the cake cases. Bake for 18-20 mins until the
cakes are golden and springy when you touch them. Cool
the cakes on a wire rack.

While you wait for the cakes to cool, make the butter
cream icing. Beat the butter until it is really soft.
Gradually beat in the icing sugar, lemon zest and juice
until it is thick and yummy. Spread the butter cream on
top of the cakes with the back of a spoon, then decorate
with sprinkles or sweeties.

RECIPE FROM: https://www.bbcgoodfood.com

Uncle Dirty Dave's Archives

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... Man cannot live on bread alone; that's why there's orange marmalade.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)