Keller's Pucker Berry "Mixed" Kupcakes: Black Berries and White Chocolate Cream Cheese Frosting

/ Saturday, March 28, 2009

Amaya's Birthday was two weeks ago, but her cupcakes are finally ready for her approval. I present to you: Keller's Pucker Berry "Mixed" Kupcakes!

  • 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

    1. Heat oven to 350 degrees. Line a cupcake pan with liners.  
    2. 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. 
    3. Press 1 - 1.5 tablespoon of crumb mixture into the bottom of each cupcake liner.
    4. In a large bowl, sift together flour, baking powder, baking soda, and salt.
    5. 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.
    6. 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.
    7. Divide batter evenly, filling each cup 1/3 way full.
    8. Bake for 20 minutes, rotating the pan 1/2 way through baking.
    9. Frosting: Melt white chocolate in the microwave in 30 second intervals on HIGH stirring in between. Let the chocolate cool to room temperature. 
    10. Beat butter & cream cheese with an electric mixer until smooth, about 3 minutes. 
    11. Add the vanilla and the cooled white chocolate to the butter-cream cheese mixture. 
    12. Place the frosting in a piping bag and let it chill for 20 minutes. Frost. Decorate. Enjoy!
    13. 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.

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