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   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   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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