I love our neighbors and our neighborhood. I got a text to borrow an egg this afternoon and sent one over by courier (a six year old) and look what we got in exchange! I would say we got the best end of this deal. I don’t think we will ever move. Russell’s daughter made these heavenly things. They are by far the best cupcakes I have had in a long time. They tasted like you bought them at a fancy cupcake place. The recipe below is from Ali Ebright of Goodlifeeats.com. It was modified from a Martha Stewart recipe. These cupcakes are modified too! They ran out of sugar so they used 1/2 cup of the 2 cups in brown sugar. I would say that was a wonderful modification. So you use 1 1/2 cups of sugar and 1/2 of brown sugar. I don’t know why they didn’t ask to borrow some sugar too. They know I buy it in the trailer-sized package from Costco. Although, I can’t imagine them tasting any better than they already do or did. They are all gone. Thank you neighbors! Go make some for one of your neighbors. It will make them so happy!
Love ya’ll.
For the Lemon Cupcakes:
3 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar (for modification use 1/2 cup of total portion in brown sugar)
4 large eggs
grated zest of 2 lemons (about 2 Tbsp.)
2 Tbsp. lemon juice
1 tsp. vanilla extract
1 cup buttermilk
For the blackberry buttercream frosting:
1 cup (2 sticks) unsalted butter, softened
1/4 cup blackberry puree (preferably strained)
1 tsp. vanilla extract
1 Tbsp. lemon zest
pinch of salt
5-6 cups confectioner’s sugar
Directions:
For the lemon cupcakes:
Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.
With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl as needed. Beat in zest and vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
For the blackberry buttercream frosting:
With a mixer, cream the butter on medium speed until smooth. Add blackberry puree, vanilla, lemon zest and salt, and mix on medium-low until well-combined. Gradually add in the powdered sugar, beating on low speed until combined. Then beat for 3-5 minutes on medium-high speed until light and fluffy.
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