Saturday, July 6, 2013

Blackberry Lemonade Cupcakes

1 box white cake mix
3 eggs
1/3 C. oil
zest of 2 lemons
1/4 C. lemon juice
1 tsp vanilla extract
3/4 C. milk
1/2 C. sour cream 
Lemon Glaze:
lemon zest
1/4 C. lemon juice
1 2/3 C. powdered sugar 
Blackberry Buttercream:
1 C. butter, softened
4-5 C. powdered sugar
1/4 C. blackberry puree (blackberries thrown in the blender, blend, then run through a strainer to remove seeds)
Extra blackberries for decoration

1. Preheat oven to 350 degrees and line pans with cupcake liners.
2. Sift cake mix into a separate bowl and set aside.
3. In a large bowl combine eggs, oil, zest, lemon juice, vanilla, milk and sour cream until smooth.
4. Stir in cake mix. 
5. Bake for 17-22 minutes or until an inserted knife comes out clean.
6. Glaze: Combine all ingredients in a bowl (using a whisk or fork is easiest).
7. Buttercream: Beat butter until smooth. Add enough powdered sugar to make the frosting stiff, then slowly add in blackberry puree 1 Tablespoon at a time until you reach your desired consistency.
8. Spoon glaze over cooled cupcakes and let set.
9. When glaze is firm, pipe frosting on top and finish with a fresh blackberry.

1 comment:

  1. Oh goodness those look great! I love the toppers you put on, very professional looking my dear!


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