MOIST VANILLA CUPCAKES with MARIONBERRY LEMON WHIPPED BUTTERCREAM
Cupcake Ingredients
2 3/4 cups all-purpose flour
2 1/3 cups sugar
1 tsp. baking powder
1 tsp. salt
1/2 c. egg whites
1/2 c. warm water
1/3 c. reduced-fat sour cream
6 1/2 Tbsp. butter, cut into chucks and kept cold
3 Tbsp. canola oil
1 Tbsp. pure vanilla extract
2 1/3 cups sugar
1 tsp. baking powder
1 tsp. salt
1/2 c. egg whites
1/2 c. warm water
1/3 c. reduced-fat sour cream
6 1/2 Tbsp. butter, cut into chucks and kept cold
3 Tbsp. canola oil
1 Tbsp. pure vanilla extract
Directions
- Preheat oven to 350 F.
- Mix dry ingredients together in a bowl.
- In a separate bowl combine warm water, sour cream, egg whites, and vanilla extract.
- In a mixer on low speed combine the dry ingredients with butter, canola oil, and a fourth of the liquid ingredients until the mixture is blended through.
- Increase the mixer speed to medium and add another fourth of the liquid mixture and blend for 30 seconds. Now scrape down the sides of the bowl.
- Repeat step 5 for the remainder of the liquid mixture, making sure that between each 30 second period that you scrape down the edges of the bowl.
- Fill cupcake tins with your favorite cupcake wrappers, this recipe makes around 16 cupcakes. Fill cupcake wrappers a little over three-fourths full; these cupcakes will rise, but not too much.
- Bake at 350 F for 25-28 minutes. The edges of the cupcakes will begin to get a little color.
- Let the cupcakes cool before frosting them.
Marionberry Lemon Whipped Buttercream Ingredients
1/2 cup butter (1 stick), at room temperature
2 cups powdered sugar, sifted to remove lumps
1/4 cup heavy whipping cream, chilled
4 Tbsp. Marionberry jam (or whatever berry jam you prefer)\
2 Tbsp. Lemon curd
Directions
- In a mixer on medium speed combine butter and powdered sugar until they are incorporated.
- Add heavy cream and mix for 2 minutes.
- Scrape down the sides of the bowl and add marionberry jam and lemon curd. Mix for another two minutes or until all the frosting ingredients are well blended.
Frosting the cupcakes
- Take a large ziploc storage bag and make a half inch cut to cut one of the corners off.
- Load frosting into the ziploc storage bag and pipe frosting through the hole you cut.
Enjoy!
The buttercream sounds so delicious, and I love the color!
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