Taking a small step away from fall-themed baking, I decided ago to try making this cupcake recipe that I have seen on allrecipes for sooooo long. It was on my to-bake list all summer long, but I just never got around to making it before fall began. Last week, we had a ton of extra lemons laying around, and was in the mood to make a unique recipe. These lemon and blackberry cupcakes seemed to fit my needs perfectly.
I was planning on selling the cupcakes at a bake sale that my volleyball team was holding on Thursday, but unfortunately Wednesday was Yom Kippur. The only thing harder than fasting, is fasting while baking. I decided to see if I could push through it, and bake anyway. Although it was really difficult, I finished the cupcakes without having taken a single bite! After I broke the fast, and tried a cupcake, I decided that it was definitely worth it. Somehow the subtle sweetness of the blackberry blends perfectly with the lemon cupcake. The people at the bake sale were going on about the cupcakes, they were sold in minutes. I would 1000% recommend this recipe for anyone who wants a unique cupcake that everyone will love. Enjoy!
1 cup white sugar
1/2 cup butter
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
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
- 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.
If I am ever traveling to a tropical destination, piña coladas are a MUST HAVE. They are my absolute favorite drink and I would kill for one at any time of any day. My love for piña coladas started when my best friend Shelby (more like a sister), her family and my family all traveled together to Cancun, Mexico. Since we all stayed at a Club Med, we got unlimited drinks, which, being a couple of 10 year olds, made Shelby and I very happy. Since I had heard “If you like Pina Coladas” by Jimmy Buffet so many times as a kid, I immediatly knew that a piña colada was the first drink I had to try. From that point on, every single time that we passed the bar, Shelby and I stopped by and ordered a new set of drinks. I would always get a piña colada and Shelby got a strawberry dackarie (virgin of course). I can’t even count how many piña coladas I drank that week. Every since then, I have associated piña coladas with happiness and always make sure to have at least one every time I travel somewhere with a beach and a bar.
So when I came across a piña colada cupcake recipe a few months ago, I immediatly planned to make them asap. Unfortunately I forgot about the recipe until last week when I came across it in a cookbook. I absolutely couldn’t be happier that I made these cupcakes. They tasted like exactly piña coladas in cupcake form and gave me the biggest smile. They also were SO much fun to make, as I had never baked such non-traditional cupcakes. If you’re a piña colada lover, this one is for you! ENJOY!
1 and 2/3 cups all-purpose flour (careful not to overmeasure)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup packed light or dark brown sugar
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
1 large egg, room temperature preferred
1/2 cup pineapple juice
1/2 cup full fat coconut milk
2 teaspoons vanilla extract
1 cup unsalted butter, room temperature
1 teaspoon vanilla extract
3 cups powdered sugar
7 tablespoons coconut milk
small can of pineapple for topping (optional)
- Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. Set aside.
- In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk melted butter, brown sugar and granulated sugar. Whisk in egg, pineapple juice, coconut milk, and vanilla extract until combined.
- Slowly mix dry ingredients into the wet ingredients until no lumps remain.
- Fill cupcake liners 2/3 of the way full. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
- Make the frosting:
- Combine the butter and vanilla in a large mixing bowl. Using a handheld mixer or stand mixer fitted with the whisk attachment, beat until combined and creamy.
- Gradually beat in the powdered sugar. Slowly beat in the coconut milk.
- Continue mixing until the frosting becomes thick and fluffy, about 5 minutes.
- Frost the cupcakes and top with pieces of pineapple or coconut flakes.
I am the kind of person who gets really excited about changing seasons. In the Summer, all I can do is think about how amazing the Fall is going to be. When the Fall begins, all I do is imagine the upcoming snowfall fights and movie watching I’m going to do in the Winter. While us human beings have ruined the changing seasons (especially this year), I still usually know and look forward to the exact date in which the seasons change. Since winter was so late this year, when I heard that the first day of spring was last week, I had a small internal freak out. I ran home and decided that as a celebration I had to make something fruity and Spring-ish. I asked my volleyball team, and they seemed to be in the mood for vanilla. So I decided to make VERY lemony vanilla cupcakes. I think we all went to lemon-heaven for a few minutes while eating them.
Every other time I’ve made cupcakes, I spend a long time searching for a recipe that consists of ingredients that I already have. I do this so I don’t have to do too much shopping. This time around, I decided that instead of finding a recipe that conforms to my needs, I was going to choose the most highly rated recipe and buy all the ingredients. This was a COMPLETE success. I swear that the cupcake was so good that it didn’t need any frosting. It’s definitely worth taking the extra trip to the grocery store to buy the cake-flour and buttercream.
Enjoy your first taste of spring!!
1¼ cups cake flour (If you don’t have cake flour and don’t wanna buy it, all-purpose flour works, it just won’t be AS delicious)
1¼ tsp baking powder
½ tsp baking soda
½ tsp salt
2 large eggs
¾ cup sugar
1½ tsp pure vanilla extract
½ cup canola oil
½ cup buttermilk
- Preheat the oven to 350°F and line a cupcake/muffin pan with cupcake liners.
- In a medium bowl, whisk together the cake flour (or all purpose flour), baking powder, baking soda and salt. Set flour mixture aside.
- In a large bowl, beat in the 2 eggs until combined (20ish seconds).
- Add sugar and continue to beat on medium speed (30 seconds). Add vanilla and oil and beat on medium speed (1 minute)
- Reduce mixer speed to medium/low and slowly add about half of the flour mixture. Add half of the buttermilk, then the rest of the flour mix and the rest of the milk. Beat until just combined and smooth, scraping down the sides of the mixing bowl. The batter should be thin.
- Pour batter into a lined muffin pan. Fill to about ½ full for flat topped cupcakes. For a rounder, muffin life top fill 3/4 full.
- Bake for 12 -14 minutes at 350°F. Let them cool in the pan for a couple minutes, then remove and let sit until cooled.
- Once the cupcakes are cooled to room temp, cut a hole in the middle of each cupcake or use corer. Fill with lemon curd. Then pipe on the lemon frosting.
- In a medium saucepan, combine 3/4 fresh lemon juice, 1 tbsp lemon zest, 3/4 cup sugar, 3 eggs, and 1/2 cup (one stick) butter.
- Cook over medium-low heat until thick enough to hold marks, and first bubble appears on surface, about 6 minutes. Don’t let boil.
- Refrigerate until cool. It will continue to thicken as it cools.
Lemon Buttercream Frosting
- Beat 1/2 cup butter or margarine until soft in a medium sized bowl.
- Beat in 1 package of confectioners’ sugar (1lb) with 1/2 tsp lemon rind, dash of salt, 3 tbsp lemon juice, 1 tbsp milk and drop of yellow food coloring.
- Continue beating until smooth and spreadable. For thicken frosting add less milk or more sugar. For thinner, add more milk or less sugar.
So tonight my mom, my dad, my brother, his girlfriend, my great-grandmother and I are going out to dinner as a sort of pre-birthday celebration for my brother (he’s turning 17 tomorrow). I wanted to make cupcakes to bring to the restaurant but my mom is gluten-free and I didn’t want to make her sit on the sidelines watching us eat a delicious dessert. I took my favorite flourless chocolate recipe from allrecepies.com, which is a super dense and delicious cake, and experimented with turning the cake into something representing a cupcake. I haven’t served them yet, but I’ll update you on my family’s thoughts tonight.
These taste amazing with a chocolate glaze or a chocolate ganache topping. To make a chocolate ganache topping, simply heat up 8oz of half and half or heavy cream and mix with 8oz of chopped up chocolate or chocolate chips. Pour this ganache over the cupcakes to create a chocolate lava cake-like cupcake. My brother strongly requested a vanilla buttercream frosting for the topping, but it doesn’t suit the cupcake as much as a ganache would. ENJOY
UPDATE: Everyone loved the dessert and surprisingly, the vanilla buttercream went well with the flourless chocolate cupcake. Don’t overdo the frosting, a thin layer is best.
4 (1 ounce) squares semisweet chocolate, chopped
1/2 cup butter
3/4 cup white sugar
1/2 cup cocoa powder
3 eggs, beaten ahead of time.
1 teaspoon vanilla extract
- Preheat oven to 300 degrees F (150 degrees C). Grease a cupcake pan and dust with cocoa powder or line with cupcake liners.
- In the top of a double boiler over lightly simmering water, melt chocolate and butter. If necessary heat a frying pan over low heat to melt the butter and chocolate.
- Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into the prepared cupcake pan.
- Bake in preheated oven for 25-30 minutes. A knife should come out clean. Let them cool in the pan for 10 minutes, then take out of the cupcake pan to let them cool completely. You also can pop them in a refrigerator for a few minutes to cool quickly. Cupcakes can be reheated in a microwave for 20 to 30 seconds before serving.