Thursday, January 20, 2011
This is my version of a drink I like (Chambord Sour) in a cupcake. It is a mixture of lemon, blackberries and Chambord. However, if you are worried about an alcohol taste (as my husband was), there really is none. And I think if you took out the Chambord and left everything else the same, it would still be a very yummy cupcake.
1 box lemon cake mix (or your favorite lemon cake recipe)
1 cup blackberry preserves
2 (8oz) pkgs cream cheese, softened
1 stick butter, softened
1 tsp. vanilla
1 tsp. lemon juice
3 Tbsp. Chambord
2 Tbsp. blackberry preserves
2 cups powdered sugar
Prepare the lemon cake batter, divide into cupcake pans. Warm blackberry preserves in the microwave for about 15sec. and stir to thin a little. Spoon small amounts of blackberry preserves on top of batter. Using a tooth pick, swirl blackberry preserves into batter. Bake as directed for lemon cake recipe.
Once completely cooled, frost cupcakes.
Beat butter and cream cheese on medium speed for 3min or more until blended, creamy and smooth. Add, vanilla, lemon juice, and Chambord. Mix until combined. Slowly add powdered sugar, stopping to scrape down bowl. Add blackberry preserves and mix until well blended. Add powdered sugar if frosting is too thin for piping onto cupcakes. This makes more than enough to cover 24 cupcakes (depending on how thickly applied you like your frosting).
Garnish with sugared lemon zest.
Posted by Jess at 10:43 AM