Okay.  Here goes.  The first is a butter cake recipe that I adapted to use buttermilk.

1 c unsalted butter

2 c sugar

4 eggs

zest of 1-2 lemons

juice of 1-2 lemons

1/2 tsp lemon extract (optional)

3 c all purpose flour

1.5 tsp baking powder

1.5 tsp baking soda

1/4 tsp salt

1 c buttermilk

1-1.5 c blackberries (fresh or frozen)

Preheat oven to 325.  Combine dry ingredients in a bowl.  Line your cupcake pans.  This yields about 26-28 cupcakes.

Put your nearly room temperature butter in the mixer bowl and mix until it’s nice and creamy.  Add the sugar and mix until light and fluffy – at least 2-3 minutes!  Beat in eggs one at a time.  Add in the desired amount of zest, juice, and extract.

Add dry ingredients, alternating with buttermilk, beginning and ending with dry ingredients (I do 3 additions of dry, two additions of buttermilk).  Gently fold in blackberries (if frozen, don’t defrost – just know the cupcakes will take a little longer to bake).  Fill your liners.

Bake for anywhere from 18-25 minutes.

Then there’s the berry “jam”:

2 c berries (fresh or frozen)

.5 c sugar (I would do this amount for blackberries, less for sweeter berries)

1 tbsp cornstarch or tapioca

1-2 tbsp lemon juice

Cook berries and sugar over medium heat, stirring to break them up.  In a measuring cup, mix lemon juice and cornstarch/tapioca until smooth.  Add to berries and bring to a boil for at least a minute.  I probably cooked mine for about 5 minutes to thicken a little more.  Cool.  This is best done the day before.

The lemon cream I used to fill the cupcakes is from Baking: From my Home to Yours by Dorie Greenspan.  Here is a link to the recipe, and here is a link to the book.  You can easily halve the recipe if you only want to use it to fill the cupcakes.  Yes, you can use lemon curd, but this stuff is like crack for lemon lovers.  Seriously.  Don’t even think about how much butter there is, it will all be okay.  There’s also a lime version.  And an orange one.

Swiss meringue buttercream:

I like the one here, at Annie’s Eats.  My tweaks for this recipe are to reduce the vanilla extract to 1/2-1 tsp, and to add about a tsp of lemon zest and a tablespoon or so of lemon juice.  Once the frosting is complete, you add in 1+ cup of the cooled blackberry mixture and fold it in gently.  The amount of blackberry jam you add is entirely up to you.

I filled the cupcakes with this tip in a small disposable bag.  I frosted them using a huge Ateco star tip (from a restaurant supply store) in a giant pastry bag (also from the restaurant supply store).

You could do blueberries or raspberries also, along with changing the citrus flavor (blueberry-lime could be good)!

There you go!  If you have any questions, let me know!

~ by Larisa on August 10, 2010.

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