If you bring these berry topped lemon vanilla cupcakes to a 4th of July gathering, everyone will want to be your new best friend.
Lemon vanilla is a pretty nice summertime flavor combination. Also, the cupcakes are a quick mix-it-up recipe. They can be mixed and baked in under 30 minutes.
The cake is not terribly sweet – if you like cake a little bit sweeter, add 50 grams more (1/4 cup) sugar to the recipe. The topping is simply sliced berries with a splotch of whipped cream or whipped topping. Very easy, but just a couple of things to keep in mind.
Scoop the batter only about half-full into the liners so the cupcakes come out with mostly flat tops. That way the berries stay put when you place them on top of the cake (cupcakes with domes = oppsieberry).
Just keep in mind that whipped cream or whipped topping needs to keep cool, as do the berries, so top the cupcakes at the last minute or use a refrigerator to store them until about 30 minutes before serving time. I like to dress those tops at the last minute by prepping the berry cutting earlier and storing the pieces in a container.
Whip the cream (or use the canned stuff) or thaw the nondairy whipped stuff and keep it in the refrigerator until the cupcakes are ready to serve. Arrange the little berries, top with a splotch (think casual dollop) and then place a blueberry on top of everything.
Have a great 4th and make these. Everyone will be glad you did.
PS. Be careful out there with those fireworks and make sure your pets are safe and sound. We play classical (cello) music during the fireworks hours to keep Lulu and Phoebe calm. We might also share a blueberry or two or three with them – favorite treats are a good way to make them feel like the fireworks noise is just a good party with great food.
|Lemon Vanilla Berry Topped Cupcakes|| |
- 195 grams Canteen flour blend (1 ½ cups) (see notes)
- 100 grams granulated sugar (1/2 cup)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 extra large eggs
- 80 grams neutral vegetable oil (1/3 cup)
- 160 grams nondairy milk (2/3 cup)
- 1 teaspoon vanilla extract
- 1 teaspoon pure lemon extract
- 240 grams heavy cream or nondairy whipped topping (1 cup)
- 1 teaspoon granulated sugar
- 24-28 strawberries
- 16-18 blueberries
- Preheat oven to 350°F. Place liners in two 12-count muffin pans (makes 16-18 cupcakes). In a large bowl whisk together flour, sugar, baking powder, baking soda and salt until combined. In a small bowl whisk together eggs, oil, milk, vanilla and lemon extracts until combined. Add to flour mixture and mix until the batter is smooth. Scoop into liners about ½ full - you want these to have relatively flat tops so the berries stay put. Bake 16-19 minutes until a tooth pick comes out without crumbs. Transfer cupcakes to a rack and cool completely before adding toppings.
- Near serving time, whip cream with 1 teaspoon of sugar until stiff peaks form. Remove green stems from berries. Slice strawberries discarding the little ends. Place slices on each cupcake with points out, 6 slices to a cupcake, 2 to a layer. Top with a tiny scoop of whipped cream and top that with a single blueberry. Serve immediately and refrigerate any leftovers.