Iron Cupcake Berries #2 - Lemon Blackberry

Light and Lemony Cake
by Warren Brown

Dry:
8 1/2 ounces unbleached AP flour (approx 1 1/2 cups + 3 Tbsp) - I measured, read the book and you'll understand why.
2 Tbsp potato starch
1/2 tsp salt
1/4 tsp baking soda (no, that's not a typo. that's all you use.)
Liquid:
2 lemons
1/4 cup sour cream
1/4 cup heavy cream
1/4 cup whole milk
1 tbsp limoncello
1/2 tsp vanilla extract
1/4 tsp lemon oil (I did not have lemon oil, so I use 1 tsp vanilla extract)
Creaming:
1 stick unsalted, room temp, butter
3 ounces cream cheese, softened
16 ounces extra-fine granulated sugar ( approx 2 cups)
2 Tbsp turbinado sugar (look in the organic section of your store)
1 tbsp lemon zest
4 large eggs
1 large egg yolk.

24 blackberries

zest the lemon, set aside. segment the lemons (basically, you cut the peel-with white- off the lemon and then cut the fruit out as you would a grapefruit, being careful not to get any seeds or membrane in with the pulp.)
Preheat oven to 350 degrees.
Sift flour directly into a bowl on a scale for accurate measuring. Measure the other dry ingredients into a seperate mixing bowl, add the flour and whisk for 10 seconds.
Measure liquid ingredietns into a seperate bowl, whisk to combine - don't try to break up the lemon, the mixer will do it.
In bowl of stand mixer fitted with paddle, cream the butter, cream cheese, sugars and lemon zest on lowest speed for 3 to 4 minutes. Add the eggs one a time, fully incorporating after each addition (scraping bowl when needed).
Add the dry ingredients alternately with the liquid mixture in 3 to 5 additions each, beginning and ending with the dry. this should take a total of 60 seconds. Stop the mixer and scrape the sides of the bowl and all the way down, then mix on med for 15 to 20 seconds.

fill liners 2/3 full, then add a blackberry on top of each cupcake. Bake 18-22 minutes.

Blackberry-Lemon frosting:

1 pint blackberries

1/2 lemon zest and juice

3 sticks butter

4 oz cream cheese

7 cups sifted powdered sugar

1/2 tsp almond extract

mix blackberries and lemon together, puree then push through a strainer. Cream butter and cream cheese together, add sugar and blend together, scrape down sides of bowl and add blackberry puree mixture and almond extract. blend together well.

As always check out Iron Cupcake at http://www.ironcupcakemilwaukee.com/
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