Lemon Cupcakes

 

1 1/2 cups (190g) flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup (115g) butter, room temperature

1 cup (200g) sugar

2 eggs, room temperature

1 teaspoon vanilla extract

1/2 cup (120ml) whole milk

1/3 cup (80ml) fresh lemon juice

1/2-1 tablespoon lemon zest

1. mix flour, baking powder and salt. Set aside. Preheat oven to 350°F (180°C)

2. beat butter and sugar on high speed of 2 minutes. Add eggs and vanilla. Mix until combined. Add the dry ingredients and mix until just incorporated

3. with the mixer running on low speed, pour in milk, lemon juice and zest. Mix until combined. Do not overmix!

4. pour mixture into cupcake liners 2/3 high in a 12 muffin pan. Bake 18-20 minutes

Blackberry Cream Cheese Frosting

1 cup (about 10-12 blackberries)

8 ounces (225g) cream cheese, room temperature

1/4 cup (60g) butter, room temperature

3 cups (360g) confectioners sugar

1 teaspoon vanilla

dash of salt

1. crush blackberries with the back of a spoon. Sieve and place the juice in small saucepan. With the heat on low, reduce until the consistency is thick. Cool

2. beat cream cheese and butter until creamy. Add sugar, blackberry, vanilla and salt. Beat 2-3 minutes. Add more sugar if you prefer a thicker frosting. Refrigerate to thicken. Pipe onto cupcakes