Queen Bee Lemon Cupcakes with Blackberry Frosting
One of my favorite flavor combinations, lemon with fresh berries!
Try raspberries instead of blackberries.
Hint:
Use organic ingredients wherever possible; butter, eggs, fruit, nuts, sugar, vanilla etc. resulting in not only healthier, but better tasting results.
Cupcake ingredients:
3 cups Queen Bee Cake, Cookie, Muffin flour
1 Tb baking powder
½ tsp salt
1 cup butter, room temp
2 cups sugar, (for low glycemic options go to Sugar Alternatives)
4 large eggs
2 Tb grated lemon zest
3 Tb fresh lemon juice
1 tsp vanilla extract
1 cup buttermilk OR 1 Tb apple cider vinegar in 1 cup milk or alternative milk
Fresh Blackberry Frosting:
1 cup butter softened
6 cups powdered sugar, sifted
½ cup strained blackberry puree (about 1 ½ cups fresh organic blackberries, extra for decoration)
1 tsp vanilla extract
1-2 Tb lemon juice, optional
Preheat oven to 325°. Line standard muffin tins with paper liners.
In a small bowl, whisk together Queen Bee CCM flour, baking powder & salt. Set aside.
In stand mixer, cream butter & sugar until pale & fluffy, about two minutes.
Add eggs, one at a time, beating until each is incorporated, scraping down the sides as needed.
Beat in the lemon zest & vanilla.
Add dry ingredients in three batches, alternating with two additions of buttermilk & lemon juice, beating until just combined after each addition.
Divide batter among lined cups, filling each ¾ full.
Bake at 325° for about 25 minutes, or until a toothpick inserted in center of cupcake comes out clean and edges have just started to brown. Transfer tins to wire racks to cool. After about 10 minutes, remove the cupcakes from tins and allow to cool on wire rack.
Buttercream: Using a blender or food processor, thoroughly puree the blackberries adding 1-2 Tb lemon juice if desired. Strain the pureed blackberries through fine strainer/sieve to remove the seeds. Discard seeds. You will use ½ cup of puree.
In a mixing bowl, beat butter on medium speed until fluffy, about 2 minutes.
Slowly add 1 cup powdered sugar and beat until smooth.
Add blackberry puree and pure vanilla extract and beat.
Gradually add in the remaining powdered sugar, beating on low speed until combined. Then beat on medium high until light and fluffy, about 3 minutes.
3 cups Queen Bee Cake, Cookie, Muffin flour
1 Tb baking powder
½ tsp salt
1 cup butter, room temp
2 cups sugar, (for low glycemic options go to Sugar Alternatives)
4 large eggs
2 Tb grated lemon zest
3 Tb fresh lemon juice
1 tsp vanilla extract
1 cup buttermilk OR 1 Tb apple cider vinegar in 1 cup milk or alternative milk
Fresh Blackberry Frosting:
1 cup butter softened
6 cups powdered sugar, sifted
½ cup strained blackberry puree (about 1 ½ cups fresh organic blackberries, extra for decoration)
1 tsp vanilla extract
1-2 Tb lemon juice, optional
Preheat oven to 325°. Line standard muffin tins with paper liners.
In a small bowl, whisk together Queen Bee CCM flour, baking powder & salt. Set aside.
In stand mixer, cream butter & sugar until pale & fluffy, about two minutes.
Add eggs, one at a time, beating until each is incorporated, scraping down the sides as needed.
Beat in the lemon zest & vanilla.
Add dry ingredients in three batches, alternating with two additions of buttermilk & lemon juice, beating until just combined after each addition.
Divide batter among lined cups, filling each ¾ full.
Bake at 325° for about 25 minutes, or until a toothpick inserted in center of cupcake comes out clean and edges have just started to brown. Transfer tins to wire racks to cool. After about 10 minutes, remove the cupcakes from tins and allow to cool on wire rack.
Buttercream: Using a blender or food processor, thoroughly puree the blackberries adding 1-2 Tb lemon juice if desired. Strain the pureed blackberries through fine strainer/sieve to remove the seeds. Discard seeds. You will use ½ cup of puree.
In a mixing bowl, beat butter on medium speed until fluffy, about 2 minutes.
Slowly add 1 cup powdered sugar and beat until smooth.
Add blackberry puree and pure vanilla extract and beat.
Gradually add in the remaining powdered sugar, beating on low speed until combined. Then beat on medium high until light and fluffy, about 3 minutes.