Inspired by juicy Pantone 222 (and these pancakes by Joy the Baker), not only is this handheld sweet beautiful, she tastes devine as well! To download the free recipe card for this recipe click here!
What a delectable baked morning treat this baby is! The fresh lemon in the cake and the sweet of the jam is a glorious mix of flavors. The smooth mascarpone and the seeds are a delightful mix of textures. On the record, I would say, this may be my A#1FAV so far.
Wompity-womp-womp... sorry to say I misplaced aka lost the SD card I shot the ingredient and process images for this recipe, but at least we have final shots! I know! So sad right?!
UPDATE: I did some major cleaning of my room and found the memory card! Images added. Enjoy!
RECIPE BELOW, GET BAKING!
Yields 12 cupcakes in standard liners (you'll probably have some extra jam!)
FOR THE BATTER /
1¼ cups all-purpose flour
¾ cup sugar
½ tsp. baking soda
½ tsp. salt
½ cup milk
1 egg
½ tsp. white vinegar
½ tsp. vanilla extract
zest of one lemon + some juice
1 tbsp. poppy seeds
1 / Preheat oven to 325˚F. Line a cupcake pan with 12 cupcake liners and set aside.
2 / In a medium bowl, combine flour, sugar, baking soda and salt.
3 / In a separate bowl, whisk together milk, egg, vinegar, vanilla extract and lemon zest.
4 / Add the wet ingredients to the dry ingredients. Whisk on medium speed until just combined.
5 / Fold in poppy seeds and lightly squeeze the lemon (that was zested) to add a bit of the fresh lemon juice, to taste.
6 / Spoon the mixture into liners filling ⅔ the way. Bake for 18-22 minutes or until toothpick inserted into the center of the cupcake comes out clean. Allow cupcakes to cool completely before assembling.
FOR THE JAM* /
3 packages fresh blackberries
½ cup water
½ tsp. cinnamon
1 cup sugar
pinch of ginger
1 tsp cornstarch (optional)
1 / Bring sugar and water to a light boil then lower temperature to simmer.
2 / Add blackberries, cinnamon and ginger.
3 / Allow to simmer so that the berries begin to break down, 5-10 minutes.
Optional Steps / Add cornstarch to thicken a bit more if it doesn't thicken or if you want personally want it thicker. Allow to cool completely then send mixture through cheesecloth to get rid of some of the juice.
* High quality blackberry jam or compote instead of making homemade is totally an option!
FOR THE MARSCARPONE FROSTING /
16 oz. (1 pound box) confectioners sugar, sifted
8 oz. mascarpone cheese
5 tbsp. butter, softened
½ tsp. vanilla extract
¼ cup milk
1 / Cream the mascarpone and butter for a few seconds, until blended.
2 / Add vanilla to the mixture until incorporated
3 / Alternately add the powdered sugar and milk and mix until all the ingredients are combined.
ASSEMBLY /
1 / Allow cupcakes to cool completely. Use cupcake corer or paring knife to remove the center of the cupcake.
2 / Using a spoon, fill the center of the cupcake with the blackberry jam.
3 / To swirl the frosting and jam, add a large spoon-full of blackberry jam to the center of the bowl of mascarpone frosting. Do not mix the jam with the frosting.
4 / Spoon the frosting (with the jam in it) into a frosting bag and pipe as normal. The jam and frosting will swirl naturally!
