Lemon Cupcakes with Blackberry Buttercream

This week has been kind of ridiculous, so I think the best way to close it up is with a sweet something to send you off to your weekend.  Lemon + (other fruit) is a combo I can’t get enough of, so these lemon cupcakes with blackberry buttercream went straight onto my “to bake” list when I saw them.  You will need:

  • Flour
  • Eggs
  • Butter
  • Lemon
  • Blackberries
  • Sugar
  • Milk

Check out the full recipe here, or my pin on my Just Desserts board.

 Lemon Cupcakes with Blackberry Icing

Review

As always, changes were made.  This time I did NOT change out the flour to whole wheat (shocking, I know!), but I did make some other changes.  I use vanilla Greek yogurt instead of sour cream, and soy milk instead of regular milk.  I also had a problem with the sugar, which I’ll discuss later.

When I mixed up the cake batter, I was a little worried.  The wet mixture seemed like an odd combination, and when I added it to everything else, I was worried by the somewhat lumpy texture.  However, my fears were unfounded.  This was seriously one of the best cake batters I’ve ever had.  It kept a soft yellow color, and was light and spongy.  I will DEFINITELY be using this batter as a base for other recipes down the road.  The flavor was spot on too.  Just the right amount of lemon!

The buttercream, though.  Hoooooo boy.  And it’s all my fault.  I’m certain that the actual recipe is lovely. This is all on me.  Here’s what happened:

Me (at the grocery store):  Oh look!  Pourable powdered sugar!  So cool!  (I put this in my cart.)

Me (at home, adding sugar to my icing):  Huh, this looks kinda grainy.  Strange.  (Keeps adding and mixing.)

Me (mixing icing):  This really is gritty.  Maybe I should write a letter to the company.

Me (reading the sugar box):  Granulated sugar? Awwwwwww, no!

So, my buttercream turned out, well, not right.  I had already halved the recipe (even though I made a full batch of cupcakes) because I don’t like a ton of icing on my cake.  So, I decided to double the cream cheese in the batter to see if that helped with the overall gritty feel and overly sugary taste.  And, it did, but not as much as I would have liked.  The blackberry puree worked perfectly though!  That flavoring was spot on.  So, my icing wasn’t great, but that was my fault-not the recipe.

Will I make these again?  Absolutely!  I can’t wait to try this batter out with other flavors!

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Blackberry Salmon

I’ve been trying to incorporate salmon into my dinner menu at least once a week.  I’m still working on that low-cholesterol thing, though I’ve mostly got the small things down (soy milk instead of 2%, whole wheat whenever I can, oats and leafy greens-you get the idea).  And while I have that part down, I still worry about getting bored with the same meals over and over again.  So it’s nice that I have found so many salmon recipes to help change things up.  For this recipe you will need:

  • Salmon
  • Blackberries
  • Blackberry jam
  • Garlic

Check out the original recipe here, or my pin on my Yum board.

blackberry salmon

Review

As you know, my grocery store experience is…odd.  So when I saw fresh blackberries, I REALLY wanted to use them in something because I didn’t know when I would see them again, and I LOVE blackberries.  Luckily, this salmon recipe was just waiting for me.  And it was SO GOOD.  Of course, I am predisposed to like blackberry things in general, but I have made this a whopping four times since the first time.

The taste of the blackberries pairs well with the salmon, and it is full of flavor.  Plus,, I personally thought that it smelled really good while I was cooking, and did not mind that the smell permeated the entire kitchen.  Would I make this again?  Obviously I already have, and you should give it a try too!

Blackberry Poppyseed Bread

Lemon poppy seed bread is one of my favorite things.  I love the smell and the mild lemon flavor.  I’d never made it before, so I was excited when I saw this recipe while looking for something else.  But I had used up the last of my lemons on salmon the night before.  I did, however, have some blackberries on hand, and an idea was formed.  For this you will need:

  • Flour
  • Sugar
  • Milk
  • Blackberries
  • Blackberry jam
  • Eggs
  • Butter

To see the recipe I altered, you can go here, or check out my pin on my Yum board.

Blackberry Poppyseed Bread

Review

Let’s start off with what I changed.  The first change I encountered was the lemon zest.  I did not have anything to zest, so I just dumped around 5 or 6 blackberries into the sugar and rolled them around in it before I added in the butter.  The second change was whole wheat flour instead of white flour (because that’s what I had).  Next, I used vanilla Greek yogurt instead of the sour cream in the recipe.  This was partially that I had read elsewhere that Greek yogurt could be a sour cream substitute, and part I had yogurt and not sour cream in my refrigerator.  The final change I made was a teaspoon of blackberry jam each time I was supposed to add lemon juice.  I also opted not to make the glaze as I tend to prefer my lemon poppy seed bread without glaze.

Whew-that was a decent amount of changes.  Enough, in fact, that I wasn’t sure this was going to turn out at all.  (You might have also noticed that I don’t own a loaf pan so I used a 9×9 pyrex.)  But I need not have worried-this was excellent!  The blackberry flavor was subtle-enough to tell what it was, but also enough to make me think I would add some more blackberries to the sugar if I was to do this again.  It was sweet, but not overly so.  It cooked up just right in 45 minutes.

Would I make this again?  Maybe.  I might try a different fruit next time.  Maybe some orange poppy seed or cranberry poppy seed.  I feel more confident about making small changes to a recipe now that I’ve been successful once.