Anatomy:
- Cake: Tender lemon cake spotted with fresh black berries
- Crust: Graham cracker crust Black Berries and White Chocolate Cream Cheese Frosting
- Frosting: White Chocolate Cream Cheese Frosting
- Decor: Magenta shimmer dust & vanilla sugar
Hopefully these please one of the most spectacular birthday girls I've ever
had the pleasure of calling my friend :) Did I mention she has a blog of her own?
- Ingredients:
- Crust:
- 1/2 cup unsalted butter, melted
- 1 sleeve graham crackers, crushed
- 1/2 cup sugar
- Cake: Adaptation of Martha Stewarts 1-2-3-4 Lemon Cake
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
- 3 cups sifted all-purpose flour, plus more for pans
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 4 large eggs, lightly beaten
- 1 1/4 cups buttermilk
- 1 1/2 teaspoons pure vanilla extract
- Grated zest of 2 lemons
- 1 pint black berries, washed and dried
- Frosting: - Magnolia Recipe
- 2 packages cream cheese
- 6 tablespoons butter
- 1 teaspoon vanilla
- 8 oz white chocolate, melted and cooled to room tem
Directions
- Heat oven to 350 degrees. Line a cupcake pan with liners.
- Crust: crush graham crackers in a plastic bag, place the crumbs in a large bowl and mix with 1/2 cup sugar and 1 stick of melted butter.
- Press 1 - 1.5 tablespoon of crumb mixture into the bottom of each cupcake liner.
- In a large bowl, sift together flour, baking powder, baking soda, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium speed until softened, 1 to 2 minutes. Gradually add granulated sugar, beating on medium speed until lightened, 3 to 4 minutes; scrape down sides once or twice. Drizzle in eggs, a little at a time, beating after each addition until batter is no longer slick, about 5 minutes; stop once or twice to scrape down sides.
- On low speed, alternately add flour mixture and buttermilk, a little of each at a time, beginning and ending with flour mixture. Beat in vanilla and lemon zest. Stir in black berries.
- Divide batter evenly, filling each cup 1/3 way full.
- Bake for 20 minutes, rotating the pan 1/2 way through baking.
- Frosting: Melt white chocolate in the microwave in 30 second intervals on HIGH stirring in between. Let the chocolate cool to room temperature.
- Beat butter & cream cheese with an electric mixer until smooth, about 3 minutes.
- Add the vanilla and the cooled white chocolate to the butter-cream cheese mixture.
- Place the frosting in a piping bag and let it chill for 20 minutes. Frost. Decorate. Enjoy!
- Just before serving, place reserved dome on top of cake. Spoon sweetened whipped cream over the top. Sprinkle with mixed berries, and dust with confectioners’ sugar through a fine sieve.
oh my lanta. these look amazing!!!!!!
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