Oh and if you are trying to eat healthy today, I”m so sorry because that’s out the window. . You can use blueberry jam or preserves, but keep in mind that jam is made with a lot of sugar so your frosting will be very sweet. Moving on to your blackberry buttercream, in bowl add your butter and mix until smooth, add in your blackberry mixture and continue to beat until incorporated. But I had very mixed feelings about this one. I’m Sally, a cookbook author, photographer, and blogger. I am sooooo excited to try this cake! You instructions were so easy to follow. I used the frosting recipe for a blackberry/raspberry cake for my sons birthday. Ok, so usually you see all these easy peasy recipes on this little old blog of mine, but sometimes I like to think out of the box and push myself! Lay one layer of cake on your decorating/serving surface and add 1/2 of your blackberry buttercream on top of that and spread out until about 1/4 inch away from sides. (Don’t you just want to swipe a taste with your finger???). Are your baking soda and baking powder fresh? What are some of your favorite flavor combinations? Add your shortening and butter to a large bowl and mix until smooth and fluffy. They were such a hit and a new favorite. Hi! So true – I too am a cake eater but not a decorator! It should just be folded into the batter last. Hi! If I used blackberry preserves, how much would I need to add in the frosting? They’re your dessert answer for everything coming up: In terms of flavors, they remind me of my lemon berry yogurt cake. I place toothpick around middle of cake and use that as a guide to help me cut in half. Hi there, Sally. You can actually use this batter to yield a 3 layer 6 inch cake. The usual gang! You’re left with thick and seedless blackberry juice, which will go directly into the frosting. The flavor of the cupcake and the frosting is just perfect. I made these for a small Fourth of July picnic we hosted. ), then push through a fine mesh strainer to rid the seeds. more about Sally, Copyright 2020 Sallys Baking Addiction • WordPress Development by Southern Web • Website Accessibility Statement • Privacy Policy, THIS POST MAY CONTAIN AFFILIATE SALES LINKS. The cupcakes will rise then quickly sink if there is a problem with the leaveners. And the mixture of almond and lemon sounds amazing, I’ll have to give this one a shot, adding it to my list! And let’s say it is totally healthy because it has fruit. We can think that way right? Required fields are marked *. I always replace mine after 3 months because they begin to lose strength quickly after that. But still, the frosting is absolutely delicious. Thank you! My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Do not overmix. Pinned to our linkup board. Use an exact replacement of the puree, which is a couple Tablespoons. YUM! I am not a cake decorator. You’ll fall in love even before you steal the first taste. I would like to make these using buttermilk but don’t see baking soda in the ingredients. In a large bowl, beat butter until creamy. Your email address will not be published. I ran the mixer as long as the recipe calls for so I don’t think I overmixed it. I thought my life was quite full, thank you very much, until ..... little Annie entered the picture. Feb 26, 2020 - This gorgeous lemon cake is Spring on a plate! Thanks Mandee, it was a labor of love but oh so worth it! The blackberry and lemon garnishes sunk right through it. That’s the #1 issue readers face when making cream cheese frosting. I published the recipe 4 years ago and they’ve never steered us wrong! I am a cake eater….or at least that’s what my husband calls me. I hope I get to try it next time I need a cake. These lemon cupcakes are soft, fluffy, and exploding with lemon flavor. I think I might have overmixed the blackberry puree or put too much blackberry puree in? PLEASE SEE MY, Brownie Cupcakes with Pumpkin Cream Cheese Frosting, Pumpkin Cupcakes with Cream Cheese Frosting. Actually the cupcakes turned out perfect, it’s the icing. The icing was really runny! Thanks, Experience it all ASAP. My friends say these cupcakes are my best yet, despite being the icing being really messy. Oh my word, that cake is amazing! Heavy cream is too thick for the cupcake batter. The frosting is also super soft and just as creamy as you see in the photo above. Very nice cupcakes! Recipe Notes. The usual gang! This cake looks so yummy! Any pointers will be greatly appreciated. I actually used a whole stick of butter and one more cup of powdered sugar than your recipe. Remove from heat, now at this point you can bush your mixture through a strainer to strain out the seeds, or add to a small food processor and pulse until it is smooth.
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