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    Friday, May 22, 2015

    Lemon Cupcake with Blackberry Buttercream recipe

    Lemon Cupcake with Blackberry Buttercream recipe


    1 cup white sugar
    1/2 cup butter
    2 eggs
    1 1/2 teaspoons vanilla extract
    1 1/2 cups all-purpose flour
    1 3/4 teaspoons baking powder
    1/2 cup low-fat milk
    1 lemon, juice and zest

    1 cup butter, softened
    1 teaspoon vanilla extract
    1/4 teaspoon salt
    4 cups confectioners' sugar
    1/2 cup seedless blackberry jam

    1-Preheat oven to 350 degrees F (175 degrees C).
    2-Line 24 muffin cups with paper liners.
    3-Cream sugar and 1/2 cup butter in the bowl of a stand mixer until fluffy. Beat in eggs, one at a time, and mix 1 1/2 teaspoons vanilla extract into mixture with the second egg.
    4-Beat in flour and baking powder until thoroughly combined; beat in milk, lemon juice, and lemon zest to make a smooth batter.
    5-Spoon the batter into the prepared muffin cups.
    6-Bake in the preheated oven until cupcake edges are slightly golden brown and a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes completely.
    7-Beat 1 cup butter with 1 teaspoon vanilla extract and salt until smooth and creamy. Beat in confectioners' sugar, 1 cup at a time, to make a creamy frosting. Beat in blackberry jam. Spread frosting on cooled cupcakes.

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    Item Reviewed: Lemon Cupcake with Blackberry Buttercream recipe Rating: 5 Reviewed By: Eng.Mohamed Mahmoud
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