LEMONADE & BLACKBERRY MINI CUPCAKES (100% Natural Coloring - NO FOOD DYE)

Hey Steemians!  I have another food photo shoot and recipe that I'll know you'll enjoy, LEMONADE & BLACKBERRY MINI CUPCAKES (100% Natural Coloring - NO FOOD DYE)

All of these photos were taken with my Nikon D5300 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G,  ALL CONTENT IS MINE AND ORIGINAL!  

Another note:  This post is basically a 'do over.'  I posted this recipe before, but it was one of my very first posts when I had no clue.  Now, on a good day, I have somewhat of a clue.  This is my first attempt at a 'do over,' and I would like to hear the community's opinion on 'do overs.'  How much amazing content have you posted that got lost in your early days?  And, what about those times when you put everything you had into a post and it bombed?  One of the common themes here is 'don't give up,' and 'Steem On.'  So, here's an attempt at giving some content another shot.  So what do you think?  I'm attentively listening.

So these cupcakes, aren’t they kinda adorables???? I sort of love their mini size and loud colors. I thought about making a full size cake to decorate, but after I’d made the frosting and I saw how lovely the natural color was, I knew I wanted to keep it really simple and do cuppycakes. Don’t worry though, I’m still in a cake-decorating mood so I’m sure I’ll be sharing one soon. Flavor ideas anyone??? 

Okay, so simplicity is what I decided to focus on and what is easier than using the already gorgeous powers of fresh fruit to decorate? There are actually all kinds of things you can do with things like berries. Strawberries for example, there are a lot of different ways to use them as your edible art.  

Feel free to make these cupcakes regular size if you don’t have a mini pan, I promise they’ll taste just as good. Oh, and just FYI to anyone who, like me, tries to avoid adding food dye at all costs, the frosting color is 100% natural from the berries. Isn’t it gorgeous? Just one more reason that you need to be baking them right now, so get to it! 

My recipe format is always the same.  I'd love to hear your opinion if it is easily readable or if you think it could use some improvement?

RECIPE

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 10 minutes

Yield: 26 - 30 mini cupcakes (or 12 - 14 large)

Ingredients

Cupcakes:

• 2 eggs + 1 egg yolk
• 1 1/3 cups sugar
• 1/2 cup organic vegetable oil
• 1/2 cup sour cream or Greek yogurt
• 1/3 cup freshly squeezed lemon juice
• 2 teaspoons lemon zest
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/3 cups flour

Frosting:

• 1/4 cup (1/2 stick) butter, softened
• 2 ounces cream cheese, softened
• 1/4 cup fresh blackberries
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon lemon extract
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 1/2 - 3 cups powdered sugar

Optional toppings:

• 1/2 cup fresh blackberries
• 2 small lemons, thinly sliced

Instructions

Cupcakes:

1. Preheat oven to 350 degrees F (180 C). Grease and flour (or line with paper liners) a 24-count mini muffin tin or 12-count regular muffin tin.
2. Whisk eggs and yolk together with the sugar in a medium mixing bowl. Add the oil, sour cream, lemon juice, zest, and vanilla extract and mix until combined. Stir in the salt, baking powder, and flour until batter is smooth.
3. Divide the batter between cup, filling each nearly to the rim (you may have a little bit more than will fit in one muffin pan so if you have another cupcake pan you can grease and flour just a few more slots as needed or you can bake the extra batter in a ramekin). Bake for 15 - 18 minutes for mini sized or 18 - 24 for regular sized, or until a toothpick comes out clean. Remove cakes from oven and allow them to cool for about 5 minutes, them loosen from pan and remove to a cooling rack to finish cooling.

Frosting:

1. Cream together the butter and cream cheese until completely smooth in the bowl of stand mixer fitted with whisk attachment. Add the blackberries, lemon juice, extracts, and salt and beat until the berries are evenly mixed in. Add 2 1/2 cups powdered sugar and slowly turn on low speed to combine then beat on high until light and fluffy. Add a little more powdered sugar to thicken if the frosting seems too soft until it's a good consistency for piping on cupcakes. (If it still seems too soft after that then chill in fridge for 30 minutes to an hour before piping on cupcakes.)
2. Fill a pastry bag fitted with a star tip (or whatever tip you'd like) and pipe frosting onto the cooled cupcakes. Top with fresh blackberries and/or lemon slice quarters as desired. P.S. Sprinkles are fun too!

 AND A HUGE MASSIVE SHOUT OUT TO @rigaronib for designing my logo!!!! 

 I am always open to feedback, and would love to know how you feel I could do better and please do not forget to follow me