Our summer weather keeps rollin' along, and I I'm loving the weather, as well as the all of the fruit in season at this time. Between all of the ripe berries and all the ripe veggies, I don't know what to make first, savory or sweet dishes. My huge sweet tooth wins out almost every time. All I know is that Scott isn't complaining.
I had a handful of Raspberries, and a handful of Blackberries, so I knew that I could make Berry Butter Cream Frosting. I decided to make light, fluffy, Lemon cupcakes, which went perfect the Berry Butter Cream Frosting. The tart lemon cake complements the sweet berries very well, and the Lemon Butter Glaze just intensifies the lemon flavor. I just love baking with fruit, and baking these cupcakes to showcase the Raspberries and Blackberries. Yum. I am eating some type of fruit at every meal, and even adding berries and grapes to my ice tea. This has to be the best time of year for fruits and vegetables, and I'm eating it up, literally.
Since we have decided not to move, and took our house off of the market, I have moved my big Kitchen Aid mixer to it's rightful spot on the kitchen counter, instead of packed away in a box in the basement. Now, I can make cupcakes like these Lemon cupcakes, and Berry Butter Cream Frosting, and bake to my hearts content. I feel so much better.
I only made half a recipe of the cupcakes and frosting. I wouldn't have room for a whole batch in my freezer. I always like to have "extra inventory" in my freezer, in case I needed a quick dessert or pick me up for a friend. I made the berry puree by mashing the fruit with a fork, and pushing the fruit through a strainer. The amount needed was too small, to use the blender. I frosted a few of the cupcakes with an offset spatula, and the rest of the cupcakes went in the freezer, unfrosted. Make these for your Lemon Lover. Enjoy!
Lemon Cupcakes with Lemon Glaze and Berry Butter Cream Frosting
Adapted from Crazy About Cupcakes, by Krystina Castella Makes 24 cupcakes
1 cup (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs, at room temperature
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
2 tablespoons lemon or ( zest Juice and zest of two lemons)
2 tablespoons fresh lemon juice or lemon concentrate
1. Preheat the oven to 350°F. Insert liners into a medium cupcake pan.
2. In a large bowl cream together the butter and sugar with an electric mixer on medium speed until fluffy, 3-5 minutes. Add the eggs one at a time to creamed mixture, beating 1 minute after each addition.
3. In a separate bowl combine the flour, baking soda, and salt.
4. Add the dry ingredients to the creamed mixture, alternating with the milk. Mix until completely integrated. Add the lemon zest, lemon juice. Mix the batter for 30 seconds.
5. Fill the cupcake liners three-quarters full. Bake for about 20 minutes or until a toothpick comes out clean.
1/4 C. fresh lemon juice
1/4 C. fresh lemon juice
1/4 C sugar, or add to taste
1 Tbsp melted butter
Bring ingredients to boil over med. heat. Spoon over warm cupcakes. Frost cupcakes when completely cooled.
Berry Butter Cream Frosting
2 sticks butter
4C powdered sugar
1/4 cup Raspberry Puree
1/4 cup Blackberry Puree
Cream butter in large mixing bowl of electric mixer with the paddle attachment. Gradually add powdered sugar and purees until desired consistency. Add Vanilla and frost cupcakes
I linked up my recipe to Brandie's The Weekend Potluck #128