Bake cupcakes per the directions in your favorite recipe. Thanks for linking up! Cream together the butter, powdered sugar, heavy whipping cream, lemon juice and lemon … Delicious! These lemon cupcakes are perfectly moist thanks to the addition of the sour cream. Have you ever made Blackberry Swiss Meringue Buttercream? Swiss meringue buttercream is a light, silky and buttery alternative to traditional buttercream. I have to have my husband run the rest down to his work, so I don’t eat them all! Lol! Subscribe to my newsletter and get my fav tips to take your cakes & cupcakes to the next level. If you liked this Lemon Blackberry Cupcakes Recipe you might also like: Join our newsletter to get new recipes, tips, tricks, and tutorials every week! If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats! COPYRIGHT 2020 BEYOND FROSTING, ALL RIGHTS RESERVED. At this point, your frosting should have turned white as the egg whites are whipped and the body of the meringue starts to form. Cream mixture until fluffy and combined. Personally, I like to use 18-inch piping bags and some extra-large piping tips. 70 Thanksgiving Side Dishes Your Guests Will Gobble Up. If you can’t find lemon extract, just use a touch of vanilla extract instead. Please try again. Lemon zest adds a ton of lemon flavor without affecting the consistency of the batter, so yes, it will affect the flavor of the cupcakes. I hope that helps. These Lemon Blackberry Cupcakes are moist homemade cupcakes bursting with lemon flavor. Allow cupcakes to cool completely before decorating. Beat together with a mixer until mixture is smooth. Bake at 350°F for 14-16 minutes. It took me getting older to really appreciate lemon desserts and venture away from all things chocolate. Again. Definitely baking powder. But I think I may do some trouble-shooting this week, and whip up a new batch with some substitutions. These cupcakes are topped with a fresh blackberry Swiss meringue buttercream. Just want to be clear. I needed an elegant cake recipe, but one that was easy enough for me to actually pull off. Be prepared for the frosting to take a while (this was much first time making frosting) but it is so worth it! Save my name, email, and website in this browser for the next time I comment. Oh, and mint chip ice cream! If it's still too thick, continue adding milk or cream, 1 tablespoon at a time until buttercream reaches desired consistency. Is there a particular reason for this? Please see my full disclosure policy for details. Cakes & Cupcakes, Desserts, Recipes Cupcake Recipe. Aren’t they so pretty? Scrape down the bowl as needed. When it’s done reducing there should only be 1/3 cup, which isn’t much. These do look divine. Then comes the frosting, a blackberry Swiss meringue buttercream. Home » Recipes » Lemon Blackberry Cupcakes. Add the melted butter to the sugar mixture. Add your milk or cream and vanilla and beat again to combine. Combine them by rubbing it together between your fingers. I'm crazy obsessed with desserts and snowboarding. However, I usually make my own buttermilk if I don’t have it on hand. Lemon Blackberry Cupcakes have a light fluffy lemon cupcakes with a rich and sweet blackberry buttercream frosting. And you can store it in the fridge covered for at least a week. These cupcakes are topped with a fresh blackberry Swiss meringue buttercream. If you love lemon, you can also add a teaspoon of lemon zest to your plain buttercream for a special treat! If you try this, please let us know how it goes! Looking for cupcakes? The colors from the lemons and blackberries make these cupcakes beautiful without any effort at all! These Lemon Blackberry Cupcakes are moist homemade cupcakes bursting with lemon flavor. Use a. Hi there, have you ever made this as a cake instead? Required fields are marked *, Hello! Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed. These look incredible… I’d make them, but I’d eat every last one of them. You’ll still want to reduce them down before adding to the buttercream, but strawberries won’t “burst” as easily as other berries, so it would end up being faster to process them first. Be sure to give it a good read through before you start. Thank you! Just fixed the recipe. Additionally, I’ve swapped out the milk with buttermilk to bring out a bit of the lemon flavor just a bit more. I am featuring them tomorrow at Snickerdoodle. (I did not strain mine, but did run it through a food processor to make sure it was extra smooth) Allow to cool to room temperature. Your recipes look soooo good!!! Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. Our blog is full of all sorts creative food ideas for the Holidays, Party Ideas, Free Printables, Featured DIY Ideas, Recipes, & Kids Craft Ideas! I was wondering if you could suggest a strawberry buttercream that would hold up rosettes on a wedding cake. Snap a quick photo and mention. That way when I take a bite, I know I am eating a homemade cupcake. This buttercream is super easy to pipe because it’s very light and airy. The buttercream was going to be the star, but it came out extremely watery and not fit for a cupcake. I was planning my sister’s Tea Party Bridal Shower recently, and in order to cut costs, we decided to try to make most of the food instead of catering it. Once you have added all your butter. These cupcakes are a delicious introduction to lemon if you haven’t taken the leap yet. Thank you for sharing and hope to see you again soon! These Lemon Blackberry Cupcakes are a tasty dessert with the zesty flavor of blackberry filled lemon cupcakes paired with the sweetness of a creamy lemon buttercream frosting and blackberry crumble on top. There was an error submitting your subscription. Allow to cool completely before frosting. I’ve made a few substitutes for this recipe. I swapped out the vanilla extract for lemon extract. Over medium heat, bring mixture to a simmer, stirring often. Bake in a 350° oven for 15-19 minutes, or until a toothpick inserted into the top comes out clean. Facebook | Twitter | Pinterest | Instagram | Bloglovin. Next, zest 2 lemons and then juice the lemons. She loves cooking, sewing, eating all things cheesy, and binge watching Netflix from time to time. Not bad for a first try!) Using the wire whisk attachment, beat the egg whites. Would love your thoughts, please comment. More About Me, Hi! And no I haven’t, but I’ll definitely try it out! We love for you to share our ideas, but require a link back to us for credit. The mixture should be completely smooth. If by chance you aren’t a big fan of blackberries (or perhaps even allergic) just skip the last step. And the cook time will probably increase. Combine the sugar and egg whites in your mixing bowl and stir (using your greaseproof spatula) constantly until the mixture reaches 140° F. This is the most important part; you do not want to egg whites to cook. I'm Julianne. Sooo sooo good. Test your buttercream now. Hm. You can spread or pipe it on. It will start to look glossy as the peaks begin to form. Thanks so much for sharing! I was wondering which it is? Will it affect the flavor a lot? You can frost your cupcakes with the blackberry buttercream as soon as they are completely cooled. Scrape down all sides and bottom of the bowl. On occasion I create posts for sponsors and often use affiliate links. Add half the flour followed by the baking powder and salt and beat on low speed while pouring in half of the buttermilk and mix just until the flour starts to incorporate. I’m sure I will use this recipe many more times! Start on low and increase the speed to medium after 2 minutes. Oh, and mint chip ice cream! And my kids saw me editing the pictures and asked me to make them. I’m Michelle! Really not as difficult as they seemed (total time, prep to eating = 1hr 45 min. Whisk together. I have not, but I think it will work. If so, does the recipe need to be doubled? Thank you for sharing! Huge hit. I’m sorry, I must admit I’m not overly familiar with the fruit market in Greece, but you can sub the blackberries out with other berries like raspberries, blueberries, or strawberries (make a puree first for strawberries).

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