Tuesday, August 26, 2014

Lemon Cupcakes & Blackberry Icing

I'm continuing with this flavor combination...first the lemon waffles and blackberry syrup and now these fun cupcakes.  I made the "adult" version of icing but it's not necessary to add in the blackberry liqueur.  The seedless blackberry jam will add enough flavor without it.  

Lemon Cupcakes

1/2 cup butter, softened
1 1/2 cups sugar
4 large egg whites
1 tsp lemon extract
1/2 tsp vanilla
1 tbsp lemon juice
1 tbsp lemon zest
1 1/4 cups buttermilk
2 1/4 cups cake flour
1 tbsp baking powder
1/2 tsp salt

Cream together butter and sugar.  Mix in egg whites, lemon extract, vanilla, lemon juice and zest.  Alternate mixing in buttermilk and dry ingredients.  Scoop into paper liners in cupcake tins until about 3/4 full.  Bake for 20-24 minutes at 325°.  Makes 24 cupcakes.

Blackberry Icing

1/2 cup whipping cream
4 ounces Mascarpone cheese
1 cup powdered sugar

2 tbsp seedless blackberry jam
2 tbsp blackberry liqueur (optional)

Beat whipping cream until soft peaks form.  Add in Mascarpone and
powdered sugar.  Add in blackberry liqueur and ice your favorite cake.  Makes enough for 24 cupcakes.

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