Guys – how is it already October?! I’m not done enjoying summer yet. Can we please get a rewind?!

I’m here clinging on to the last of the summer produce, resisting the urge to put the heating on and generally just not yet ready to admit it’s autumn.

And that’s what inspired today’s recipe.

These gorgeous, lemon and blackberry cupcakes.

Moist, lemon-infused cupcakes, topped with whipped mascarpone cream, a generous drizzle of slightly tart blackberry reduction, topped with fresh fruit.

I mean…

Come onnnn!

So pretty!

Fluffy, fruity and so friggin good!

❤

Enjoy,

-Kay

Ingredients

Cupcakes

• 200g caster sugar
• 110g salted butter
• 2 medium eggs
• Zest of 1 lemon
• Juice of half a lemon (x2)
• 165g plain flour
• 0.5tsp baking soda
• 120ml buttermilk

Blackberry reduction

• 200g blackberries
• 50g caster sugar
• 1 tsp cornflour
• 1 tbsp lemon juice
• 3 tbsp water

Blackberry cream frosting

• 600ml double cream
• 50g mascarpone
• 50g icing sugar (optional)
• 2 tbsp blackberry reduction

Instructions

Cupcakes

1. Preheat the oven to gas mark 5 and line your cupcake tin with 12 cases.
2. Cream together the butter and sugar until light and fluffy.
3. One by one, add the eggs, mixing well between each addition.
4. Scrape the sides of the bowl down, add the lemon zest and mix one again.
5. In a separate bowl, mix together the flour and baking soda till well combined. This is your dry mix.
6. Add half of this dry mixture to the batter in the other bowl and mix till just combined.
7. Add the buttermilk and lemon juice to the batter, mix till just combined.
8. Add the final half of the dry mixture, mix till just combined.
9. Divide the cupcake batter evenly into the prepared cases and bake for 15-18 minutes or until a cake tester/toothpick comes out clean.
10. Once done, place onto a wire rack to cool.

Blackberry reduction

1. Add all the ingredients to a small saucepan, stir well to combine.
2. Heat through at a medium-low temperature for 10-15 mins or so, stirring occasionally.
3. When the berries have completely broken down and you have a thick, sticky reduction. You can use the back of a spoon to press the berries against the rim of the pan to help things along. Add a little extra water if required.
4. Once done, take off the heat and pass through a sieve then set aside.

Blackberry Cream Frosting

1. Add all the ingredients to a large bowl and whisk till just whipped.

Assemble

1. Poke each cupcake with a toothpick a couple of times before brushing over with the remaining lemon juice.
2. Pipe the blackberry cream over the cupcakes.
3. Drizzle over a little of the blackberry reduction.
4. Decorate with remaining fruit as required.

Notes

• Blackberry reduction: As with any type of fruit, the sweetness/acidity will vary so adjust the sugar based on the tartness of your berries.
• Frosting: Try not to over-whip your frosting – you want to whisk till just whipped – if you over do it, you’ll be left with a weird, sweet butter.
• Cake batter: When you add your dry mixture to your wet mixture, only mix till combined – the more you work the batter, the more gluten you build, this is great for bread but will lead to tough cake!