look so delicious I needed to share! And boy did they taste delicious, too! Now that fruit season is upon us, most of my recipes will include fresh fruits and veggies. I'll show you pictures of my backyard garden when there are some worth taking.(Left picture is theirs, right picture is my last cupcake before it disappeared. Didn't grab the camera in time to take pretty pictures of all the cup cakes!)
Prep Time:30 Min
Cook Time:20 Min
Ready In:1 Hr 20 Min
Ingredients for cupcake:
1 cup white sugar
1/2 cup butter (I use unsalted but it really doesn't matter)
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour (I use unbleached)
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 (I didn't have jam, so I used fresh blackberries in stead. Man, they were delicious!)
Directions
Preheat oven to 350 degrees F (175 degrees C).
Line 24 muffin cups with paper liners.
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.
Beat in flour and baking powder until thoroughly combined; beat in milk, lemon juice, and lemon zest to make a smooth batter.
Spoon the batter into the prepared muffin cups.
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.
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.
Nutritional Information
Amount Per Serving Calories: 272 Total Fat: 12.1g Cholesterol: 48mg
Yum! Looks delicious.
ReplyDeleteIt was, Shelley, believe me it was!
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