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Monday, February 6, 2012

Lemon Cupcakes with Graham Cracker Crust and Blackberry Butter-cream Frosting

My sweet hubby loves blackberries, and I love lemon desserts...these cupcakes are a match made in heaven, just like us! :)

Graham cracker crust recipe:
1 1/2 cups graham crackers
1/3 cup unsalted butter, room temperature
1/4 cup sugar
Directions:
Pulse graham crackers in food processor into fine crumbs. Add butter and sugar and pulse until combined.  Place about 2 tsp. of graham cracker mixture into the bottom of cupcake paper lined cupcake tins. Use your fingers or a pastry tamper to press mixture firmly together.  Bake for 5 minutes. Remove and let cool.
Lemon cupcakes:
3 cups cake flour
2 1/2 tsp. baking powder
1 tsp. salt
1/2 cup half & half
1/2 cup low-fat milk
2 tsp. vanilla extract
1 cup unsalted butter, room temperature
2 cups sugar
2 large eggs, room temperature
4 large egg whites
Zest of 2 lemons
Juice of 1/2 lemon
Directions:
Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers.  Combine flour, baking powder, and salt in a medium bowl and set aside. Combine milk and vanilla in a measuring cup and set aside.  Place butter and sugar in bowl of stand mixer. Cream together for 3-5 minutes until light and fluffy. Add in eggs and egg whites one at a time, beating to fully combine before adding the next one. Add in the flour mixture and milk in five alternating additions, starting and ending with the flour. Mix just to incorporate before adding the next addition.
Fill cupcake papers about 3/4 full with batter. Bake for 16 to 20 minutes, rotating pans halfway through. Cupcakes should be just starting to turn golden on top and a tester inserted in the center should come out clean. Remove from oven and let cool on wire racks.
Blackberry buttercream recipe:
1/2 stick salted butter, room temperature
1/4 cup half & half
1 1/2 tsp. vanilla extract
3-4 cups confectioner’s sugar, plus more as needed to reach desired consistency
1/4 cup blackberry puree, plus more to taste
1/2 cup blackberry puree for filling
(About 18 oz. fresh blackberries, for puree, filling and decoration)
Directions:
In the bowl of a stand mixer, beat butter until smooth. Add half & half, vanilla and confectioner’s sugar. Puree blackberries in a food processor and strain out the seeds. Pour 1/4 cup puree into buttercream and mix, you can add more puree to taste. If the puree thins the frosting too much, add more confectioner’s sugar.  To assemble the cupcakes: Cut a small core out of the center of each cupcake. Fill with a spoonful of fresh blackberry puree. (you can also use blackberry jam). Fill a piping bag with the butter-cream and pipe a swirl on top of each cupcake.
Adapted from Caroline's Sweet Cooking with her photo.


Mix it up Monday
Tea Time Tuesday
Table Top Tuesday
Tea Party Tuesday

Sweets For A Saturday

33 comments:

  1. Wow, a cupcake with a crust - that sounds delicious!I loved the idea of combining the flavor of lemons with blueberries - must be something very enticing:)Have a lovely week ahead,Patsy!

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  2. Thanks for sharing, Patsy! Could you please credit the photo? and just fyi, it's sweet caroline's cooking, not kitchen. ;) x

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    1. Sorry, Caroline...my mistake...I thought it was linked.

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    2. I have it fixed now...thanks for the heads up.

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  3. Looks wonderful! Thanks for sharing the site!

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  4. Wow, how yummy they look. I just copies your cupcakes, thank you so much for the recipe sweet lady! Happy Valentine's.
    FABBY

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    1. Thank you, and thanks for stopping by! Patsy

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  5. Mmmm...I love blackberries, too!! These sound wonderful!!

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  6. Your cupcakes look yummy, and I buy blackberries from the market often.

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    1. We buy blackberries a lot. I have found them on sale a lot in the last few weeks. Thank you for stopping by.

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  7. Oh yum! What a delightful combination.

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    1. Thank you Martha, and thanks for stopping by! Patsy

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  8. Replies
    1. Thank you, and thanks for dropping in.

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  9. Hi Patsy,
    what an interesting recipe. Sounds great, I will try it. Thank you for sharing this wonderful recipe.
    Best greetings, Johanna

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    Replies
    1. I am so glad you stopped by...thank you, Johanna!

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  10. These really are beautiful little treats - lemon and blackberries are a gorgeous combination :)
    Mary x

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    Replies
    1. Two lovely flavors...how could they miss? Thank you for stopping by! Patsy

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  11. Wonderful recipe Patsy, thank you for sharing!

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    Replies
    1. I am so glad you dropped by...thank you! patsy

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  12. Yummy looking cupcakes, Patsy! Thanks for sharing your recipe. Have a lovely day and thanks for joining me for tea.

    Blessings,
    Sandi

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    Replies
    1. Thank you Sandy..not many things more pleasant in this life than having tea with fiends!

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  13. looks so pretty & lovely!!.Saw you @ Sweetology linky Party, If you get a chance, pl link with my event too
    Decorating Challenge- Valentine’s Day Ideas

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    Replies
    1. Thanks for stopping by, and for the invitation. I would love to join your linky party!

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  14. These look divine! I love anything with berries! You have very lovely photo's and have gained a new follower =) Have a fantastic week!

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    1. Thank you, Serena..and thank you so much for joining. I love making new blog friends! The recipe and photo is from Caroline's Sweet Cooking, she has so many good recipes. These are yummy!
      Patsy

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  15. Those look fantastic! Love the graham cracker crust! All your recipes look great.

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    Replies
    1. Thank you for the compliment, and for stopping by! Patsy

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  16. Saw you over at Blissful and Domestic for the Linky Follower Blog Hop. Following you now and hope you can follow back:> Love your cute blog!

    http://blissfulanddomestic.blogspot.com/

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    1. Thank you Danielle...and I am delighted to have you as a new member. Welcome. I will definitely follow you! Patsy :)

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  17. This looks wonderful; I love the colors. So glad to have you following my blog, and I look forward following yours and picking up some great recipes!:)

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    1. Welcome, Lois. I really enjoy making new blog friends! Thank you for the compliment! Patsy

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