My new Twitter friend, KitschenBakery, came up with a Lemonade Cupcake challenge, and lemme tell you, it definitely was a challenge for me! Check out her blog for her delicious sounding recipe!
My original idea for this recipe was to make a berry cupcake, fill it with lemonade cream, and top with a delish buttercream frosting!
Well, disaster struck and my cream was way too thin to use inside the cupcake! So, I adjusted. I just made a berry cupcake with lemonade frosting!
I used frozen berries because they've been sitting in my freezer for ages. Blackberries, raspberries, black and red currants...are you drooling yet?
I am a lover of all things pink and purple and pretty. I couldn't believe the color that came from the berries in the cupcakes!! How pretty are those?!
The only way to top off such pretty cupcakes is to add some lemonade icing and a frosted blackberry! Too much sugar? Never!! I really hope I'm not diabetic one day...knock on wood!
Everytime I look at this picture, my mouth waters.
The basic vanilla cupcake recipe comes from a lovely book called Perfect Cupcakes.
Makes 6 pretty cupcakes!
- 3/4 cup/90g all-purpose (plain) flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup/60g/3ish tablespoons butter
- 1/4 cup + 3 teaspoons sugar (or 13 teaspoons of sugar, but that's a lot of counting!)
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/3 cup/85ml milk
- 1 cup mixed frozen berries or whatever berries you want!
Lemonade Buttercream Icing Ingredients:
- 1.5 cups/240g confectioners' (icing) sugar
- 1/2 cup/4 tablespoons butter
- 2 tablespoons heavy (double) cream
- 1/4 cup water
- 1/4 cup sugar
- 1/4 cup + 1 tablespoon lemon juice
- 1 egg white
- Superfine sugar...I used regular granulated but I do wish I had superfine!
~ Preheat your oven to 350 F/180 C
~ Prepare a 6 cup muffin pan with liners
~ In a small bowl, whisk together the flour, baking powder and salt.
~ In a medium bowl, use an electric mixer (I used my handheld blender thingy) to cream together the butter and sugar
~ Beat in the egg and vanilla
~ Mix in the berries! There will be chunks but trust me, it really goes well in the final product!
~ Mix in half of the flour mixture
~ Mix in the milk and the rest of the flour
~ Pour the batter into the cupcake liners!
~ Bake for 20-25 minutes and let cool
~ In a medium bowl, warm the water for about 30 seconds, or until hot
~ Add in the sugar and warm for another 20 seconds...this makes a "simple syrup" so that the sugar is dissolved into the water and it's not just sitting at the bottom!
~ Add the lemon juice and stir
~ Add the confectioners' (icing) sugar and butter
~ Mix it all together! My suggestion is to use a spatula to stir in the icing sugar first before using an electric mixer. Otherwise you'll be covered with sugar dust like I always am!
~ Add in the heavy (double) cream and mix until you get the consistency you want!
~ Add more confectioners' (icing) sugar if you want it a bit thicker!
~ Chill for about 30 minutes
~ Once chilled, pour on top of your cupcakes!
~ Whisk the egg white in a bowl until it's foamy
~ Put sugar in a little bowl
~ Spread the egg white all over the berries you wish to use
~ Roll the berries in the sugar
~ Place the frosted berries on a piece of parchment paper of you aren't using them right away! Otherwise, place on top of your cupcakes!
I used the frozen mixed berries for the Frosted Berries, but I recommend using fresh berries for this! The fresh ones will be much drier and more able to handle the sugar! The frozen berries were delicious nonetheless!
These cupcakes seem to be better when they have been in the fridge for about 10 minutes! They are super moist and sweet, which is my favorite combo!
So, what do you think? I hope you try them! If you do, take a picture and share it with us!
I enjoyed them so much that I almost ate all of them. I had to practice self-control and give some to the neighbors! I need to fatten them up anyway! Mr. Sweets too. He needs to gain some weight to make me feel better. ;)