Cupcakes don't disappoint! :: Guest post, Living a Life of Love

Hello Wild & Precious readers! I’m Michelle, aka michabella, from Living a Life of Love. I was oh so honored when Blair asked if I would do a guest post while she and her family welcome sweet baby Magnolia! If you are not familiar with my blog, one must know that I love ALL things cupcake! I have a side cupcake business, Michabella’s Cupcakery. I am excited to share with y’all a perfect summer cupcake recipe! 

Did you know blackberries are in season for the summer? I found this blackberry buttercream recipe and have had it saved for months. I decided to whip up some white cupcakes so I could put this buttercream to use! The white cupcake recipe is light and fluffy, almost magical. I suggest whipping some of these up! You will NOT be disappointed! 

White Cupcakes

adapted from cook's illustrated

Makes 24-30 

2 1/4 cups cake flour

1 cup whole milk, room temperature

6 egg whites, room temperature

2 teaspoons almond extract

1 teaspoon vanilla extract

1 3/4 cups granulated sugar

4 teaspoons baking powder

1 teaspoon salt

1 1/2 sticks (12 tablespoons) unsalted butter, room temperature

1. Set oven rack in the middle position. Preheat oven to 350F. Line cupcake trays with baking cups. 
2. Whisk together milk, egg whites, almond and vanilla extracts. Set aside.
3. In a separate bowl, mix the flour, sugar, baking powder, and salt. Add butter and mix until it forms coarse wet crumbs.
4. Add all but 1/2 cup of the milk mixture and beat at medium speed for 1 1/2 minutes. Add remaining milk mixture and beat 1 minute.
5. Using an ice cream scooper, fill baking cups ¾ full of the cake batter.
6. Bake 12-14 minutes, until a toothpick comes out somewhat clean.
7. Cool cupcakes completely on a wire rack. Frost with blackberry buttercream!

Blackberry Buttercream

adapted from the novice chef

Makes enough to frost 24-30 cupcakes

1 1/2 sticks (12 tablespoons) butter, room temperature

6 cups confectioners sugar

6 tablespoons strained blackberry puree

1 teaspoon vanilla

1/2 teaspoon almond extract

1. Beat butter on medium speed until fluffy, about 2 minutes.
2. Slowly add 1 cup of the conf. sugar and beat until smooth.
3. Add blackberry puree, vanilla, and almond until blended.
4. Add remaining sugar half a cup at a time, blending after each addition or until it’s at the consistency you want.
5. When all sugar is added, beat on medium high until light and fluffy, about 3 minutes. 
6. Frost cupcakes!

ENJOY! 

Peace-Love-Cupcakes,

Michelle (michabella)