And here's the translation to the cupcake version...
And here's our Cupcake Case...
- Avocado Cupcakes with Lime Frosting by A Day in the Life on the Farm
- Brown Cow Cupcakes by Palatable Pastime
- Brown Sugar Cinnamon Cupcakes by Hezzi-D’s Books and Cooks
- Busy Bee Honey Vanilla Cupcakes by For The Love of Food
- Butter Pecan Cupcakes with Cream Cheese Frosting by A Little Fish in the Kitchen
- Cheesecake Cupcakes by Walking on Sunshine Recipes
- Cherry Limeade Cupcakes by That Recipe
- Cherry Vanilla Cupcakes by The Freshman Cook
- Chocolate Cupcakes with Dulce de Leche Frosting by Cooking for my Soul
- Chocolate Irish Cream Cupcakes with Irish Cream Frosting by Daily Dish Recipes
- Cookies & Cream Cupcakes by Karen’s Kitchen Stories
- Creamsicle Cupcakes by Red Cottage Chronicles
- Gluten Free Rocky Road Cupcakes by Frugal & Fit
- Honey Lemon's HoneyBee Cupcakes by Simply Inspired Meals
- Lemon Cupcakes with Coconut Frosting by The Olive Blogger
- Lemon Lavender Blackberry Cupcakes by Culinary Adventures with Camilla
- Lost Princess Cupcakes by Seduction in the Kitchen
- Orange You Glad Cupcakes by Cindy’s Recipes and Writings
- Peanut Butter & Jelly Cupcakes by The Beard and The Baker
- Pineapple Coconut Cupcakes by Crumb Top Baking
- Pink Lemonade Cupcakes by Bowl Me Over
- Pudding Pop Cupcakes by Nik Snacks
- Small Batch Chocolate Cupcakes with Cookie Dough Frosting by Join Us, Pull Up a Chair
- Strawberry Basil Cupcakes with Chocolate Balsamic Frosting by The Spiffy Cookie
- Strawberry Cupcakes by Confessions of a Baking Queen
- Strawberry Jello Cupcakes by Kelly Lynn’s Sweets and Treats
- Sweet Summertime Cupcakes by Cooking with Carlee
- Vanilla Bourbon Bacon Cupcakes by Our Good Life
- Vegan Birthday Cake Oreo Cupcakes by The Baking Fairy
- Vegan Red Velvet Cupcakes by Simple Family Crazy Life
- Watermelon Themed Cake & Cupcakes by The Mandatory Mooch
- White Chocolate Truffle Cupcakes by Triple Chocolate Kitchen
- 1/4 C butter, softened
- 1 C organic granulated sugar
- 4 large eggs, separated
- 1 t lemon extract
- zest from 1 organic lemon
- 1 C whole milk
- 1-1/2 C flour
- 1/3 C almond flour
- 3 t baking powder
- 1/4 t salt
- 1 C fresh organic blackberries
- 1 T cornstarch
- Also needed: cupcake tin (I used a stoneware pan), paper liners (I double them up)
- 5 large egg yolks
- 1/3 C water
- 1 C organic granulated sugar
- 1 T organic corn syrup
- 2 C butter, softened
- 4 drops lavender essential oil
- blue and red food coloring, as needed (I prefer vegetable and fruit-based dyes)
- fresh organic blackberries
- organic lavender sprigs
- decorator sugar (I used a light lavender color)
Preheat oven to 350 degrees F. Place cupcake liners in pan. Set aside.
In a large mixing bowl, cream together the butter and sugar until lightened and fluffy, approximately 3 minutes. Add in the egg yolks, lemon extract, and lemon zest. Mix again, then pour in the milk.
In another mixing bowl, combine all of the dry ingredients: flour, almond flour, baking powder, and salt. Sift the dry ingredients into the batter and fold in gently with a spatula until just moistened.
In another mixing bowl, beat the egg whites until medium peaks form. Fold the egg whites into the batter, taking care not to deflate the egg whites too much.
Divide the cake batter evenly between 12 cupcake hollows. Toss the blackberries in a small bowl with the cornstarch, then press 1 or 2 berries into each cupcake.
Place egg yolks in a mixing bowl and beat on high until they are thick, pale, and ribbon off the whisks.
Combine water, sugar, and corn syrup in a small saucepan. You can attach a candy thermometer to the side; I just kept testing until it reached soft-ball stage. If you're using a thermometer, heat until it reaches 238 degrees F. For testing otherwise, dip a spoon into the syrup, then into ice cold water. The syrup should immediately set up into a soft ball. Mine took about 8 minutes to reach the correct consistency.
Begin adding butter, one tablespoon at a time, mixing well after each addition. The more butter you add, the more firm the buttercream will be.
Once the cupcakes have cooled completely, pipe the buttercream on top of your cupcakes. Garnish the top with blackberries, lavender, and decorator sugar.
Funny story: When D walked by the counter when these were cooling, he asked what the muffins were for. I told him they were cupcakes. "Ummm...no, those are muffins, Mom."
"What's the difference between a cupcake and a muffin?" I was genuinely interested in his take on this.
The frosting, of course. A muffin is naked.
As soon as I added the buttercream, he accepted them as cupcakes. That kid cracks me up.