Friday, February 14, 2014

Keep Calm & Have a Cupcake: Mixed Berry & Lemon

So it has been a while since I have posted a cupcake recipe from my ‘Keep Calm and Have a Cupcake’ series! As it is so overdue, I thought a scrumptious lemon and mixed berry cupcake would do the trick. This would also be perfect for a Valentines Day treat to make with your friends or to just simply make and enjoy! This is personally one of my favourite treats, because it is light in flavour, but allows you to have the perfect burst of sugar!

I hope you all have a blast creating these sweet delights and if you decide to make them, make sure to send me a photo or link me to your blog as I love exploring other peoples blogs!

Mixed Berry and Lemon Cupcakes: (Adapted from Georgetown Cupcakes
For the cupcakes:
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
¼ teaspoon salt
8 Tablespoons unsalted butter, at room temperature
1 ¾ cups caster sugar
2 large eggs
2 ¼ teaspoon pure vanilla extract
Seeds from 1 vanilla bean
1 ¼ cups whole milk
½ cup mixed berries
½ cup white chocolate
1 tablespoon lemon zest

1.      Preheat the oven to 180-degrees (350-farenhete). Line a standard cupcake ban with twelve paper baking cups or grease the pan with butter if not cups are used.
2.     Sift together the flour, baking powder and salt in a bowl and set aside.
3.     In the bowl of a stand mixer or in a bowl with a handheld mixer, cream together the butter and sugar for 3-5 minutes or until light and fluffy. Add the eggs one at a time, mixing slowly after each addition.
4.     Add the vanilla to the milk with the vanilla seeds in a large liquid measuring cup and mix together.
5.     Add one third of the dry ingredients followed by one third of the milk and mix thoroughly. Repeat. Stop to scrape down the bowl as needed. Add the last third of both ingredients and mix slowly until fully incorporated.
6.     Now stir in the white chocolate, lemon zest and berries, making sure to not over mix it otherwise the berry juice will run. (Unless you want a swirl affect then go ahead, but otherwise keep it to a minimum!)
7.     Scoop the batter into the cupcake pan using a standard ice-cream scoop until the cups are two-thirds full.
8.      Bake for 16-18 minutes, but check at 15 by inserting a skewer or toothpick and if it comes out clean they are fully cooked.
9.     Transfer to a wire rack to cool completely.

For the frosting:
500g Confectioners sugar
250g butter, at room temperature
2 teaspoons vanilla extract
½ teaspoon of seeds from a vanilla pod
1 tablespoon lemon juice
1 teaspoon lemon zest
a few drops of pink food colouring (give or take depending on how bright or pale you would like your pink coloured!)

1.      In a separate bowl fully sift the icing sugar.
2.     Beat the butter until it is softened. Then gradually add the confectioners sugar until fully combined and smooth.
3.     Add the flavours and colouring to mix for a final time.
4.     Place into a piping bag with the nozzle of your choice and pipe onto the cupcakes once cooled.

                                                             Molly xo

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