Subj : 8/17 RSPCA Cupcake Day 5
To   : All
From : Dave Drum
Date : Fri Aug 15 2025 12:48 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Lemon Cupcakes w/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 temp
     4 oz Unsalted butter; melted
     1 c  Granulated sugar
     2 ts Zest of one lemon

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 @ 350ºF/175ºC.

 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.

 by Ashley Manila

 RECIPE FROM: https://bakerbynature.com

 Uncle Dirty Dave's Archives

MMMMM

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