Lemon Cupcakes with Blackberry Frosting
Remember how in my last post I said that I was going to be making Slice Baked potatoes? Well, I did. And they were... not the best.
The recipe says to bake the potatoes for 30-35 minutes. But a potato takes about an hour to bake fully. So we followed the recipe anyway and the insides of the potatoes were still partially raw. But we cored them and tried to mash them anyway. But mashing raw potato is kind of difficult. So we cut the pieces as small as we could in hopes of the small-ish chunks cooking faster, and put them back inside the potato skins with all of the other ingredients and baked them again for 10 minutes. But they were still raw. So we put them back in the oven covered with foil for about 30 minutes. They eventually cooked pretty much completely, but I was not impressed.
Usually Pioneer Woman has good recipes. I don't know why it said to bake the potato for only 30 minutes, though. That seems weird to me.
These cupcakes, though. This recipe was good. Sometimes I'm wary of recipes from All Recipes, becasue they're just from random people on the internet, but then I remember that bloggers are just random people on the internet and I'm just a random person on the internet to most of you, too.
They have a very light lemony flavor and I kind of wish it was more distinct, but they complement the frosting well like this. I also ran out of lemon juice for these cupcakes so, you know, I use what I have.
And totally unrelated to cupcakes, I saw this video from Stuff Mom Never Told You about modesty rules in our society today and I really liked it and thought I would share it with you guys!
Recipe (adapted from All Recipes):
Cupcakes
1 cup sugar
1/2 cup butter
2 eggs
1 1/2 teaspoon vanilla
1 1/2 cups flour
1 3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
Juice of 1 lemon or up to 1/4 cup lemon juice
Blackberry Buttercream
1/2 cup butter
1/2 teaspoon vanilla
1/8 teaspoon salt
2 cups powdered sugar
1/2 cup or more blackberry jam/preserves
Cream butter and sugar. Add in eggs one at a time and beat to combine. Beat in vanilla. Whisk together flour, baking powder and salt and add it to the butter in two parts. Pour in milk and lemon juice and beat until the batter is even. Bake at 350 for 20-25 minutes.
Beat butter, vanilla and salt until fluffy. Add in powdered sugar one cup at a time. Add enough preserves until it reaches a good flavor. Add milk if it needs to be thinned.
The original recipe yielded 24 cupcakes and I got 22.
The recipe says to bake the potatoes for 30-35 minutes. But a potato takes about an hour to bake fully. So we followed the recipe anyway and the insides of the potatoes were still partially raw. But we cored them and tried to mash them anyway. But mashing raw potato is kind of difficult. So we cut the pieces as small as we could in hopes of the small-ish chunks cooking faster, and put them back inside the potato skins with all of the other ingredients and baked them again for 10 minutes. But they were still raw. So we put them back in the oven covered with foil for about 30 minutes. They eventually cooked pretty much completely, but I was not impressed.
Usually Pioneer Woman has good recipes. I don't know why it said to bake the potato for only 30 minutes, though. That seems weird to me.
These cupcakes, though. This recipe was good. Sometimes I'm wary of recipes from All Recipes, becasue they're just from random people on the internet, but then I remember that bloggers are just random people on the internet and I'm just a random person on the internet to most of you, too.
They have a very light lemony flavor and I kind of wish it was more distinct, but they complement the frosting well like this. I also ran out of lemon juice for these cupcakes so, you know, I use what I have.
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| Pre Bake |
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| Post Bake |
And totally unrelated to cupcakes, I saw this video from Stuff Mom Never Told You about modesty rules in our society today and I really liked it and thought I would share it with you guys!
Recipe (adapted from All Recipes):
Cupcakes
1 cup sugar
1/2 cup butter
2 eggs
1 1/2 teaspoon vanilla
1 1/2 cups flour
1 3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
Juice of 1 lemon or up to 1/4 cup lemon juice
Blackberry Buttercream
1/2 cup butter
1/2 teaspoon vanilla
1/8 teaspoon salt
2 cups powdered sugar
1/2 cup or more blackberry jam/preserves
Cream butter and sugar. Add in eggs one at a time and beat to combine. Beat in vanilla. Whisk together flour, baking powder and salt and add it to the butter in two parts. Pour in milk and lemon juice and beat until the batter is even. Bake at 350 for 20-25 minutes.
Beat butter, vanilla and salt until fluffy. Add in powdered sugar one cup at a time. Add enough preserves until it reaches a good flavor. Add milk if it needs to be thinned.
The original recipe yielded 24 cupcakes and I got 22.
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