Cupcakes Part 1 - Lemon & Triple Berry

Cupcakes Part 1 - Lemon & Triple Berry

Cupcakes are the happiest dessert for the happiest occasion. My friends Matt & Jewels got married in April, and they graciously asked me to make some gluten-free cupcakes to accompany their wedding cake. So of course I started a Pinterest board and went to town on ideas and flavors and decorations. Their wedding was out in the country with simple decor. So I stuck with simple decorations on the cupcakes and some fun flavors for the fun couple.

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I made a taste-testing round of four flavors of cupcakes. I used a few different cupcake wrappers and icing tips. The bride's jaw dropped on the floor when she saw ALL of the cupcakes lined up on my dining table. I propped a few of the prettiest ones up on a cake stand and we got to tasting! It was really fun (and very indulgent!) to taste so many different flavors in one sitting. It was really special to spoil my friend before her wedding day with a cupcake feast. Stay tuned for pictures from the big day!

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Here are recipes for two (yes two in one post!) of the cupcake flavors that I made for my friends' wedding. First - my favorite - lemon. I love lemon desserts. The combo of tart and sweet just tickles my taset buds. I used real lemon juice, not extract. These cupcakes have just the right amount of tart to balance out the sweet icing. If lemon bars and cake had a baby, it would be these cupcakes. I added a little bit of food coloring to the icing to be sure it stood out from the other flavors and didn't look like plain vanilla. I'm not knocking vanilla. I love a good vanilla cake obviously. But it's lemon - it's got to have a little personalty. I didn't want super bright yellow, because the wedding colors were more natural and muted. So neon yellow would not do. So I made a really cute pastel that complimented everything nicely. And at the wedding, I totally ate one.

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The second flavor is Triple Berry. These babies pack a purpley fruity punch. I love the color that raspberries, blueberries, and blackberries make blended together in the icing. No food coloring necessary! They are a feast for the eyes and the tastebuds. But warning - fresh berries add a ton of moisture to cake. So these cupcakes could use another minute or two in the oven to be sure they're not soggy in the middle. These fruity flavors are perfect for your summertime soiree! Enjoy!

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GLUTEN-FREE LEMON CUPCAKES

Yields: 12 cupcakes

Ingredients:

  • 1 ¼ cup gluten-free flour:
    • 26g white rice flour
    • 53g brown rice flour
    • 53g tapioca flour/starch
    • 26g corn starch
    • 5g potato flour
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup butter
  • ¾ cup sugar
  • 2 eggs + 1 egg yolk
  • 2 tsp vanilla
  • ¼ cup milk
  • ¼ cup sour cream
  • 2 lemons, zest and juice
  • Lemon Buttercream Icing (recipe below)

Directions:

1.Add all flours, baking powder, baking soda, and salt to a mixing bowl. Whisk to combine and set aside.
2. With your stand mixer fitted with a paddle attachment, cream butter and sugar until combined and continue beating until light and fluffy.
3. Add eggs one at a time.
4. Add vanilla and mix to combine.
5. Gradually add flour mixture to the batter in three parts, mixing between each one.
6. Add milk and sour cream. Mix to combine.
7. Add the zest and juice of 2 lemons.
8. Let batter rest while your oven preheats to 350 F.
9. Line a cupcake tin with cupcake wrappers and fill each tin about 3/4 full.
10. Bake approximately 20 minutes or until firm and golden brown on top.
11. Let cake cool completely at room temperature.
12. Frost cake with Lemon Buttercream Icing.


Lemon Buttercream Icing

Ingredients:

  • ½ cup butter
  • ½ cup vegetable shortening
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 lemon, zest and juice
  • 3 Tbsp milk (may need less)

Directions:

1.With your stand mixer fitted with the whisk attachment, whisk butter and shortening on medium speed until light and fluffy.
2. Gradually add powdered sugar about 1 cup at a time with the mixer on low speed, mixing well between each cup.
3. Add the vanilla and juice and zest of one lemon. Whisk to combine.
4. Add milk if needed. You might need only 1 Tbsp.
5. If when you run a spatula through it, your icing has lots of air bubbles, beat icing with the paddle attachment at medium speed for a few seconds to remove some of the air that was whipped in.


GLUTEN-FREE TRIPLE BERRY CUPCAKES

Yields: 12 cupcakes

Ingredients:

  • 1 ¼ cup gluten-free flour:
    • 26g white rice flour
    • 53g brown rice flour
    • 53g tapioca flour/starch
    • 26g corn starch
    • 5g potato flour
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup butter
  • ¾ cup sugar
  • 2 eggs + 1 egg yolk
  • 2 tsp vanilla
  • ¼ cup milk
  • ¼ cup sour cream
  • 1 cup of mixed berries (blueberries, blackberries, and raspberries)
  • Triple Berry Buttercream Icing (see recipe below)

Directions:

1.Add all flours, baking powder, baking soda, and salt to a mixing bowl. Whisk to combine and set aside.
2. With your stand mixer fitted with a paddle attachment, cream butter and sugar until combined and continue beating until light and fluffy.
3. Add eggs one at a time.
4. Add vanilla and mix to combine.
5. Gradually add flour mixture to the batter in three parts, mixing between each one.
6. Add milk and sour cream. Mix to combine.
7. Gently fold berries into the batter.
8. Let batter rest while your oven preheats to 350 F.
9. Line a cupcake tin with cupcake wrappers and fill each tin about 3/4 full.
10. Bake approximately 20 minutes or until firm and golden brown on top.
11. Let cake cool completely at room temperature.
12. Frost cupcakes with Berry Buttercream Icing.


Triple Berry Buttercream Icing

Ingredients:

  • 1 cup of mixed berries (blueberries, blackberries, and raspberries)
  • 1 Tbsp lemon juice
  • ½ cup butter
  • ½ cup vegetable shortening
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 3 Tbsp milk

Directions:

1.In a small saucepan, add the berries and lemon juice.
2. Heat on medium until berries have reduced down into a thick, jammy mixture.
3. Set aside to cool completely.
4. With your stand mixer fitted with the whisk attachment, whisk butter and shortening on medium speed until light and fluffy.
5. Gradually add powdered sugar about 1 cup at a time with the mixer on low speed, mixing well between each cup.
6. Add berries and vanilla. Whisk to combine.
7. Add milk if needed.
8. If when you run a spatula through it, your icing has lots of air bubbles, beat icing with the paddle attachment at medium speed for a few seconds to remove some of the air that was whipped in.