Happy Valentine's Day Cupcakes!

February 14, 2012

Happy Valentine's Day Cupcakes!

Lemon Cupcakes with Blackberry filling and Ginger Cream Frosting

This valentine's day I wanted to do something special for my mom who loves ginger so I combined a couple recipes to make cupcakes that remind me of some of my favorite scone flavors (berry with lemon curd) with a ginger twist. The frosting is fairly melty so my decorating attempts had to be adapted and the frosting was colored with berry juice from the jam. My mom loved them (and so do I) hooray!

Cupcakes:
2 cups flour (I used red mill gluten-free all purpose plus 3/4 tsp of xantham gum)
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 cup sugar
1 stick butter, room temp
4 eggs
3/4 cup buttermilk
1/2 cup lemon juice
lemon zest (from about 4 medium-sized lemons)
Blackberry preserves (for the filling)

Directions:
Mix flour, baking powder, salt in a bowl. In a separate mixing bowl, cream the butter and sugar (this is where it is key to use room temperature butter...) until light and fluffy. Beat in the eggs one at a time. Beat in flour mixture and buttermilk alternately. Mix in lemon juice and lemon zest.

Scoop batter into paper baking cups just enough to cover the bottom. Scoop a dollop of blackberry preserves (I used a heaping teaspoon). Cover and fill the baking cup.

For the Frosting:
1 stick of butter
2 1/2 cups confectioners sugar
1/4 cup milk
1/2 tsp vanilla
1/2 tsp almond extract
1 tsp powdered ginger
Fresh grated ginger to taste (about an inch x inch square)

Directions:
Beat butter until smooth and creamy (again with the room temp...really helps. also don't get your wooden spatula stuck between the mixers until it grinds to a sickening halt...for future reference the mixers will bend back into a functional position but wooden spatulas do not fare so well).
Add sugar, milk, vanilla, almond extract, and beat until spreadable consistency. Add fresh and powdered ginger to taste.