Cupcakes don't disappoint! :: Guest post, Living a Life of Love
Hello Wild & Precious readers! I’m Michelle, aka michabella, from Living a Life of Love. I was oh so honored when Blair asked if I would do a guest post while she and her family welcome sweet baby Magnolia! If you are not familiar with my blog, one must know that I love ALL things cupcake! I have a side cupcake business, Michabella’s Cupcakery. I am excited to share with y’all a perfect summer cupcake recipe!
Did you know blackberries are in season for the summer? I found this blackberry buttercream recipe and have had it saved for months. I decided to whip up some white cupcakes so I could put this buttercream to use! The white cupcake recipe is light and fluffy, almost magical. I suggest whipping some of these up! You will NOT be disappointed!
adapted from cook's illustrated
2 1/4 cups cake flour
1 cup whole milk, room temperature
6 egg whites, room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract
1 3/4 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter, room temperature
- Set oven rack in the middle position. Preheat oven to 350F. Line cupcake trays with baking cups.
- Whisk together milk, egg whites, almond and vanilla extracts. Set aside.
- In a separate bowl, mix the flour, sugar, baking powder, and salt. Add butter and mix until it forms coarse wet crumbs.
- Add all but 1/2 cup of the milk mixture and beat at medium speed for 1 1/2 minutes. Add remaining milk mixture and beat 1 minute.
- Using an ice cream scooper, fill baking cups ¾ full of the cake batter.
- Bake 12-14 minutes, until a toothpick comes out somewhat clean.
- Cool cupcakes completely on a wire rack. Frost with blackberry buttercream!
adapted from the novice chef
Makes enough to frost 24-30 cupcakes
1 1/2 sticks (12 tablespoons) butter, room temperature
6 cups confectioners sugar
6 tablespoons strained blackberry puree
1 teaspoon vanilla
1/2 teaspoon almond extract
- Beat butter on medium speed until fluffy, about 2 minutes.
- Slowly add 1 cup of the conf. sugar and beat until smooth.
- Add blackberry puree, vanilla, and almond until blended.
- Add remaining sugar half a cup at a time, blending after each addition or until it’s at the consistency you want.
- When all sugar is added, beat on medium high until light and fluffy, about 3 minutes.
- Frost cupcakes!