Blackberry Lemonade Cupcakes
By cecelia26_
Ingredients
- Lemonade Cake:
- 1 box white cake mix
- 3 eggs
- 1/3 C. oil
- Zest of 2 lemons
- 1/4 C. lemon juice
- 1 tsp vanilla extract
- 3/4 C. milk
- 1/2 C. sour cream
- Lemon Glaze:
- zest of half of a lemon
- 1/4 C. lemon juice
- 1 2/3 C. powdered sugar
- Blackberry Buttercream:
- 1 C. butter, softened
- 4-5 C. powdered sugar
- 1/4 C. blackberry puree (blackberries thrown in the blender, blend, then run through a strainer to remove seeds)
- Extra blackberries for decoration
Details
Adapted from yourcupofcake.com
Preparation
Step 1
1. Preheat oven to 350 degrees and line pans with cupcake liners.
2. Sift cake mix into a separate bowl and set aside.
3. In a large bowl combine eggs, oil, zest, lemon juice, vanilla, milk and sour cream until smooth.
4. Stir in cake mix.
5. Bake for 17-22 minutes or until an inserted knife comes out clean.
6. Glaze: Combine all ingredients in a bowl (using a whisk or fork is easiest).
7. Buttercream: Beat butter until smooth. Add enough powdered sugar to make the frosting stiff, then slowly add in blackberry puree 1 Tablespoon at a time until you reach your desired consistency.
8. Spoon glaze over cooled cupcakes and let set.
9. When glaze is firm, pipe frosting on top and finish with a fresh blackberry.
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