If you are looking for a great holiday baking idea, these little delights are amazing! The original recipe is for Rasberry Lemon Buttermilk Cake, but I just can't resist making cupcakes.  I used blackberries to mix it up and they turned out awesome!

INGREDIENTS
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries or blackberries

DIRECTIONS
*From Gourmet magazine
Preheat oven to 400°F with rack in middle. Place cupcake cups in 12 cup baking pan. Whisk together flour, baking powder, baking soda, salt and set aside.

In a larger bowl, beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, then beat in vanilla and zest. Add egg and beat well. At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Mix in blackberries. Spoon batter into cups.

Sprinkle with remaining 1 1/2 tablespoons sugar. Bake until golden for 20 to 25 minutes. Cool for 10 minutes.


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