Lise’ Shares Winning Recipe for Lemon Blackberry Cupcakes

July 23, 2011 No comments
Lemon Blackberry Cupcakes

Lemon Blackberry Cupcakes

Lemon Blackberry Cupcakes
The final tallies have been taken, the dust has settled and the show has moved on, the San Diego Fair says, “Adios” until next summer. I was thrilled with the results of the culinary competitions I took part in at the San Diego County Fair this year. I am in love with my second place winning cupcakes, Lemon Blackberry Cupcakes. I entered the Cupcake/Muffin competition at the Fair sponsored by Les Dame d’Escoffier International, San Diego Chapter. Les Dames d’Escoffier is an international organization of women leaders in the culinary field who create and support culture in their communities to achieve excellence in the food, beverage and hospitality professions. LDEI provides leadership and educational opportunities as a nonprofit organization. I am particularly interested in their Green Tables Farm and Garden Initiative.  I feel honored to be recognized by such a wonderful organization. You can find out more about them at www.Idei.org.
Enjoy! AND yes, the color of the blackberry frosting has not been enhanced, the color is solely from the blackberry puree in the frosting.

Lemon Blackberry Cupcakes
For the Cupcakes:
3 C flour
1 Tbsp baking powder
1/2 tsp salt
1 C butter softened
2 C sugar
4 eggs
zest of 2 lemons
juice of 2 lemons
1 tsp vanilla
1 C buttermilk
Preheat oven to 325 degrees F. Line muffin tin with paper liners. Sift together flour, baking powder and salt, set aside. With an electric mixer cream together butter and sugar. Add eggs one at a time until well blended. Beat in lemon zest, lemon juice and vanilla. Add flour mixture gradually to creamed mixture alternating with buttermilk, mix until combined. Divide batter into prepared muffin tin and bake in preheated oven for 20 minutes. Cool completely before glazing and frosting cupcakes.

For the Lemon Glaze:
zest of 1 lemon
juice of 1 lemon
1 C confectioners sugar
Combine all ingredients until smooth. Using a toothpick, poke tops of muffins numerous times. Slowly coat  the top of each cupcake with 1 Tbsp of lemon glaze. Allow lemon glaze to soak into cupcake.

For the Blackberry Buttercream Frosting:
1 C butter softened
1/4 C strained blackberry puree
1 tsp of vanilla
1 Tbsp lemon zest
pinch of salt
5 C confectioners sugar
With an electric mixer cream butter until smooth. Add blackberry puree, vanilla, lemon zest and salt to butter and mix well to combine. Add confectioner sugar gradually until combined. Frost cooled and glazed cupcakes.
Sweet!

Del Mar Fair - 2011 Winner for Lemon Blackberry Cupcakes

Lise's Winning Recipe for Lemon Blackberry Cupcakes

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