ats
tgh
Guess what? I’m filming a LIVE Facebook event tomorrow, Friday 5/12, on my Facebook page at 1pm EST. All you have to do is go to my Facebook page, look for the live video with my big head on it, sit back, and watch! And of course… questions, comments, heys, hellos, and howdys (lol) are encouraged. This will be the first of many Facebook LIVE events in the near future, so get your mixers revved up and ovens preheated! Also, here is my latest video for the best banana cake I’ve ever had!
I had a major case of the blahs earlier this week. I caught a cold from all the travel/hustle bustle. But, thankfully, I’m feeling much better as the week progresses. For my Instagram friends who suggested drinking hot water + 2 Tbsp apple cider vinegar + 1 Tbsp lemon juice + 1 Tbsp honey, thank you! I added a little cinnamon and sipping it a couple times really helped me get over this bug. We’re dubbing that warm concoction the cold-fixer-elixer. Try it next time you’re down!
Now let’s focus on better, brighter, happier items!
Lemon Cupcakes with Blackberry Cream Cheese Frosting
Ingredients:
- 1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 1/2 cup (120ml) milk1
- zest + fresh juice of two medium lemons2
Blackberry Cream Cheese Frosting
- 1 cup fresh blackberries, divided3
- 8 ounces (224g) full-fat block cream cheese, softened to room temperature
- 1/4 cup (60g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners' sugar
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Directions:
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
- Make the cupcakes: Whisk the flour, baking powder, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and vanilla, then beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk, lemon juice, and zest until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
Full Recipes>>Lemon Cupcakes with Blackberry Cream Cheese Frosting