The Refresher–blackberry lemonade cupcakes

13 Jul

This cupcake is so delicious and refreshing, perfect for a hot summer day. It is a lemon/blackberry swirled cake with a scrumptious blackberry buttercream.

Cake

Lemon cake mix (I’m partial to Betty Crocker or Pilsbury)
1/2 – 1 cup blackberry puree (depends on how much puree you want in your cake)

Frosting

1/4 cup butter
3/4 cup shortening
1 32 oz. packacge confectioners sugar
1/2 tsp. vanilla
1/2 tsp. almond
1 tsp salt
1/4 cup blackberry puree
2 tbsp. lemon juice

Preheat your oven to 350 degrees and prepare your lemon cake batter according to the directions on your box. Now, when spooning in the batter, I like to layer batter and puree, but the technique is up to you! When you finish these beauties you should make sure that the puree is evenly swirled into the batter. Now pop them in the oven for about 15 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Now cream together your butter, shortening, salt, vanilla, almond, and lemon juice. Slowly add in a small portion of the confectioner’s sugar and about half of your 1/4 cup blackberry puree. Continue alternating the sugar and puree until the frosting is smooth. Now beat on a higher setting until the frosting is fluffy and standing in semi-firm peaks.

I like to pipe the frosting onto my cupcakes and garnish them with a blackberry but, once again, the technique is up to you.

NOTE: This frosting tends to have a somewhat subtle blackberry flavor, so feel free to add in more puree. Also, this has a naturally beautiful purple color, but I like to add a bit of neon purple food coloring to give it a little extra pop.

ENJOY!

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3 Responses to “The Refresher–blackberry lemonade cupcakes”

  1. Holly July 15, 2010 at 3:54 AM #

    These sound amazing! Post more soon!

    • lapetiteboulangere July 15, 2010 at 3:58 AM #

      Thank you so much! I will be posting a new/modified recipe I plan to try sometime tomorrow for a Peachy Keen cupcake, using some of my leftover peach buttercream and a peach preserve cake.

      Read on!

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