MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lemon Cupcakes with 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 temperature
      4 oz Unsalted butter; melted
      1 c  Granulated sugar
      1    Lemon; zest of (2 ts)

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 @ 350°F/175°C.
  
  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.
  
  Recipe by Ashley Manila
  
  Uncle Dirty Dave's Archives
 
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