This feather-light lemon cake is not your ordinary sponge cake. Topped with a gorgeous blackberry buttercream. These cupcakes are so delicious!
Preparation:
To cook:
Level: Easy
Serves: 12
Ingredients
- 1 cup Granulated sugar
- 2 whole Eggs
- 1-½ tsp Lemon zest
- 1 teaspoon Vanilla
- 1 cup All purpose flour
- ¼ cups Mashed potatoes
- ⅛ teaspoons Kosher salt
- 1-¼ tsp baking powder
- 6 tablespoons Canola oil
- ¼ cups Milk
- 2 cups blackberries
- 1 tbsp Lemon juice
- ¼ cups Water
- ¼ cups Sugar
- 8 tablespoons Softened butter
- ⅛ teaspoons Kosher salt
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon juice
- ¼ cups Black berry syrup, chilled
- ⅓ cups Milk
- 3 tablespoons Milk
- 8 cups Granulated sugar
- 1 bunch Mint, For garnish
- ½ cups Blackberries, For Decoration
Preparation
To make the cupcakes, preheat the oven to 350 degrees.
In a large mixing bowl, combine your sugar, eggs, lemon zest and vanilla. Blend on medium speed for one minute. Then add the potato starch, salt, baking powder and half your flour with your milk and oil. Blend on low speed until just blended. Then add the rest of the flour and mix until the flour is incorporated.
Line your muffin cups with a paper liner and spray them lightly with cooking spray. Then evenly fill your muffin cups to about 3/4 full. Bake the cupcakes for 20 minutes until the top is golden brown and the cake is cooked through. Let them cool completely before frosting.
To make the blackberry syrup, puree your blackberries, lemon juice and water using a food processor or immersion blender. Then strain the berry mixture through a fine sieve into a small saucepan. Remove all seeds and pulp. Then add 1/4 cup of sugar to your blackberry juice and heat your berry mixture over medium-high heat. Stir the frequency of berry juice as it reduces to a thicker berry syrup. Reduce the syrup to about 1/4 cup. Let the syrup cool before adding it to the buttercream.
To make the blackberry buttercream, add the butter and salt to a large bowl. Using a stand or hand mixer, beat the butter and on medium speed for one minute. Then add the vanilla, lemon juice, blackberry syrup, milk and gradually add your powdered sugar a few cups at a time. Beat your buttercream well on medium speed until the powdered sugar is well incorporated and your frosting is light and fluffy.
For a baker-style finish, use a piping bag with a large star nozzle. Swirl starting around the outer edge of the cupcake and finish the swirl with a second circular motion in the middle. Add a sprig of mint and a blackberry or two for a nice finish.
