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Lemon Cupcake And Blackberry Frosting
Preheat the oven to 375 degrees. Line a muffin pan with paper cupcake liners In a medium bowl, combine the flour, baking soda, salt, and lemon zest. Whisk together and set aside. Juice your lemon into a small bowl and take out the seeds (if not using a strainer). Make sure there is enough juice for two full tablespoons (if not, juice another lemon). In a large bowl, combine the sugar and both oils. . .
Prep Time: 00:15
Cook Time: 00:20
1 1/2 cups white spelt flour (all-purpose would work too)
1 cup granulated sugar
1/2 tsp baking soda
1/2 tsp salt
1 cup cold water
1/4 cup canola oil
1/4 cup coconut oil
2 tbsp fresh lemon juice
zest from one large lemon
1Preheat the oven to 375 degrees. Line a muffin pan with paper cupcake liners
2In a medium bowl, combine the flour, baking soda, salt, and lemon zest. Whisk together and set aside.
3Juice your lemon into a small bowl and take out the seeds (if not using a strainer). Make sure there is enough juice for two full tablespoons (if not, juice another lemon).
4In a large bowl, combine the sugar and both oils. Beat on medium speed for 3-4 minutes, until the mixture is light, fluffy, and airy. If you touch it with your fingers, it shouldn't feel super grainy like your holding wet sugar - it should feel more smooth and oily. Add the lemon juice and water and beat until just combined.
5Slowly add the dry ingredients to the wet ingredients and mix until just smooth - do not over-mix!
6Scoop the batter into the cupcake liners, filling each at least 3/4 full
7Bake 14-17 minutes, or until lightly golden brown, depending on the type of oven you have (how long you creamed the oil and sugar for will also cause variances in cooking time). Check for done-ness with a toothpick inserted in the middle or by checking to see if the top springs back when touched with your finger.
8Allow to cool completely before frosting
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