Hello Black Bird (Yellow Sponge Cupcakes with Blackberry Curd and Meyer Lemon Frosting)

Spring is here - finally. It has been a hard fought battle to the sun and fun and since it is here let's celebrate with what spring has to offer. These delicious cupcakes are light, delicious, and perfect for your first picnic of the season!

Yellow Sponge Cupcakes with Blackberry Curd & Meyer Lemon Frosting















Ingredients
1 Cup Non Dairy Milk (Almond, Rice, Soy Milk) 
1 tsp Apple Cider Vinegar
1 Tbsp  Vanilla 
1/3 Cup Oil 
Seeds of one vanilla bean
3/4 Sugar 
1 1/3 Cup Flour 
3/4 tsp Baking Soda 
1/2 tsp Baking Powder 
1 Tbsp Corn Starch 
1/4 tsp Salt 

Prep Time: 30 Minutes
Active Prep Time: 10 Minutes
Servings: 12 Cupcakes

Directions:
Preheat oven to 350 and line a cupcake tin with cupcake liners. In a liquid measuring cup, pour in the non-dairy milk and the apple cider vinegar and set aside. In the bowl of a mixer, pour in oil, vanilla, vanilla bean, and sugar. Mix together with the paddle attachment. Add in the dry ingredients, turn the mixer on low, and slowly add the milk mixture until it is entirely incorporated and the batter is smooth. Fill an 8 inch parchment lined and greased round cake pan and bake for 15-17 minutes or until a toothpick comes out clean. Let cool, then use chop sticks or a straw to make holes in the cupcakes and pipe the blackberry curd into the center. Decorate the cupcakes with the lemon frosting and garnish with a blackberry. 

Blackberry Curd

Lemon Frosting
1 Cup Butter (1 stick cool and 1 stick cold)
1 1/2 Cup Confectioners Sugar
Juice of 1 Lemon (preferably Meyer)
Zest of 1 Lemon (preferably Meyer)
2-3 Tbsp Milk

Directions
In the bowl of a mixer combine the butter, lemon juice, and lemon zest. Add the confectioners sugar one cup at a time. If the frosting is tight add the milk 1 tablespoon at a time. Whip for 3-5 minutes until light and fluffy, but also stiff. Frost your cooled cupcakes immediately or store in the refrigerator for up to 3 months in an airtight container.

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