Remember those lemon double berry poppyseed pancakes from the other day? Well, lemon and blackberry make a second appearance here.
This came to me out of a vision.
Well, a vision and having 4 lemons to use up.
Hey, cupcakes never hurt anyone.
The first time I ever had a lemon cupcake was from Crave in Cleveland – if you haven’t tried one (a lemon cupcake OR any of the other fabulous flavors- ALMOND ALMOND ALMOND), you need to immediately. Like, now.
Anyway, it was a beautiful cupcake with thick lemon buttercream frosting.
TO DIE FOR.
This was my semi-homemade, slightly healthified way of recreating that experience.
cupcakes adapted from Your Cup of Cake
makes 24 cupcakes
1 box Yellow Cake Mix
4 egg whites
1/4 cup canola oil
3/4 cup buttermilk (I used milk that was on its way out)
juice of 2 lemons (about 1/4 cup)
3/4 cup plain, nonfat greek yogurt
1 teaspoon vanilla extract
zest of 3 lemons
1 stick (1/2 cup) light butter
2 cups powdered sugar
1/4 cup blackberries
2 teaspoons vanilla extract
1. Preheat oven to 350 degrees. Combine egg whites, oil, buttermilk, lemon juice and zest, greek yogurt, and vanilla in a large bowl. Add in cake mix and stir.
2. In a pan either greased or lined with cupcake liners, evenly disperse mixture (filling about 3/4 way full). Bake for about 15 minutes or until a toothpick comes out clean.
3. While cupcakes are baking, make glaze. Puree blackberries in a food processor. Strain them in a double mesh strainer, pressing the juices into a bowl with a spatula while the seeds and pulp remain in the strainer. Cream the butter with a mixer for about a minute, and then slowly add in the powdered sugar. Once thoroughly combined, stop the mixer and add in the blackberry juice and vanilla. Stir to combine.
Confession time: I make cupcakes for people semi-often, and if you guys didn’t know… they all start with a box. I usually doctor them up (like this one here), but those cake mixes are some kind of wonderful. Whew, it feels good to get that off my chest.
Also, I’m at Mississippi Governor’s School for the next 3 weeks, so posts will almost definitely be few and far between. I made all of the dishes I’ll be posting for the next 3 weeks ahead of time (no cooking here!), and I typed all the posts ahead of time… So just bear with me for a little while here.