Happy 2015! It’s always refreshing to start a new year. I’m not really sure what it is that makes it that way because in reality it is just another new day (not a bad thing). But it always feels good to know that you have a brand new year ahead of you!
I hope you all had a great Christmas! I had a lot of fun spending time with family and trying to relax. It was nice to dedicate a nice chunk of time to family but I am still super happy to be back sharing ideas on how to turn your pennies into pearls! So, what better way to start the new year than sweet? Right?
My mom’s birthday is New Years Eve and I asked her what she wanted for her birthday dessert, chocolate, peanut butter, maybe fruity? When she told me fruit, I knew exactly what I was going to make. Lemon cupcakes with a berry frosting!
These lemon cupcakes are just the right amount of lemon flavor. I hate it when the recipe says “lemon” and you can barely notice the flavor. In this one there is no missing the fact that there is lemon. The consistency of the cake is moist and light, which in my book is just right! Pair the cake with a tasty berry frosting and your golden! The cake is really so tasty that you might not even want to top it with frosting. Some might call it a muffin at this point. Any Jim Gaffigan fans out there? You know what im talking about. Wink wink!
I am vague when I say berry because pretty much any type of berry can be substituted in this frosting recipe. Perhaps blueberries, strawberries, blackberries, or raspberries. They will all work.
A super summery recipe with all the light fruit flavors but also a good choice when you have the craving for a fantastic fruity dessert. Plus! These are very inexpensive to make! When making the frosting I choose the berry based on what is on sale, berries are probably to most “expensive” ingredient. Maybe not if you find them for $0.98 per clam of berries like I did!
First thing is first. You need to make the cake batter.
Start by combining the sugar and butter in your standing mixer by beating on medium speed until it becomes super lite in texture and fluffiness. This might take around 3-5 minutes.
While that is mixing you can start zesting and juicing your lemons. Depending on how juicy your lemons are will obviously determine how much lemon juice you get. Try to get the most juice you can but don’t stress over this! Just fill the remaining amount of liquid with milk until you reach 2/3 cup. If you have some dry lemons you might want to add a little more lemon extract.
Now that your butter and sugar are lite and ready, you can start adding your eggs one at a time. After you have added and mixed the 5th egg scrape the bowl and give it a good 30 second mix.
Next, combine all dry ingredients in one bowl and the remaining wet ingredients (yogurt, lemon zest, lemon juice, vanilla, lemon extract) in a separate bowl. Start adding the flower mixture in 3 parts and alternating with the yogurt mixture in two parts. Make sure to start and end with the flour mixture. Don’t forget to scrape the bowl after your final addition.
Line your cupcake tins with paper liners and fill about 2/3-3/4 of the way full. Bake at 350 degrees for about 15 minutes. You can test to see if they are finished baking by inserting a toothpick looking for moist but not wet cake on the stick. Or you can check by lightly touching the top of the cakes with your finger. Your looking for a soft spring in the cake.
Now for the frosting! Sweet!
Start by pureeing your berries in a food processor. I used blackberries this time because one clam was on sale for $0.98 each. Bingo! Just what this frugal girl is looking for! Just add the berries to the processor with about 1-2 teaspoons of water. Start pulsing away until you have a more of a liquid consistency. It should look something close to this below.
Now this time I decided to strain out all the seeds, since blackberries have a lot of them. In the past when I have used strawberries or blueberries I skipped this step. It wasn’t necessary. This left me with about ¼ cup of berry sauce.
So pretty much I just add the berry sauce to a basic buttercream frosting. To make that you start by beating your butter in your standing mixer until it is nice and creamy.
Add your powdered sugar but mix very slowly so you don’t make a sugar cloud in your kitchen! At this point the mixture is still going to look really dry like this:
Now start adding your berry sauce a little at a time until you reach the texture and consistency that you want.
- 3 cups all purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 sticks unsalted butter; softened
- 2 cups sugar
- 3/4 cup plain yogurt
- 3 tablespoons lemon zest
- 2/3 cup lemon juice or juice from 3 lemons and add milk to make 2/3 cup
- ½ tsp vanilla extract
- ½ tsp lemon extract
- 5 eggs
- Preheat oven to 350 degrees F.
- Combine sugar and butter in standing mixture until lite and fluffy.
- While that is mixing, start zesting then juicing your lemons. Collect all the juice from your 3 lemons and add milk until you have 2/3 cup of combined liquid.
- In a small bowl combine yogurt, lemon zest, lemon juice, vanilla, and lemon extract.
- In a separate medium bowl combine flour, salt, baking powder, and baking soda.
- Next add the eggs one at a time to the sugar and butter mixture. Mixing well after each egg. Make sure to scrape the bowl.
- Once combined add the flour mixture in three parts alternating with yogurt mixture in two parts. Start and end with flour mixture.
- Line cupcake trays with paper liners, fill 2/3 to ¾ of each tin with batter.
- Bake 15 to 17 minutes until toothpick inserted comes out moist but not wet.
- 1 cup butter
- 4 cups powdered sugar
- ¼ fresh berry sauce
- In a standing mixer beat butter until smooth and creamy.
- Add powdered sugar and mix on slow until combined. Batter will be very dry.
- Slowly add berry sauce until desired consistency is reached.
For the bloggers out there, I joined the party at:
Pieces by Polly
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