Week 63:

Instructions

1. Preheat oven to 350. Line 2 cupcake tins with paper liners, set aside.
2. In a medium bowl, combine the cake flour, baking powder and salt. Whisk to combine.
3. In the bowl of a stand mixer fitted with a paddle attachment, add the butter and lemon zest. Beat on medium-high speed for about 3 minutes, until light and fluffy. Scrape down the sides of bowl and beat for 1 more minute.
4. Add the sugar to the butter mixture, 1/4 cup at a time, beating 1 minute after each addition. Mix in the eggs one at a time until incorporated. Scrape down the sides of the bowl after each addition.
5. Combine the buttermilk and the lemon and vanilla extract in a liquid measuring cup. With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for 15 seconds longer.
6. Fill the cupcakes liners 2/3 of the way full with batter. Bake until golden and a toothpick inserted into the center comes out clean, about 18 minutes. Let cool in pan about 5 minutes before removing to a cooling rack to cool completely.

7. For the frosting: Puree the blackberries in a small food processor. Strain the pulp out into a fine-mesh strainer. Using a rubber spatula, push the blackberry pulp through the sieve to remove the seeds. Discard the seeds, and set the pureed blackberries aside.
8. In the bowl of an electric mixer fitted with a paddle attachment cream the butter over medium speed for 1 minute. Reduce speed to low, and carefully add in the confectioners sugar.
9. Add the vanilla extract, as well as the blackberry puree. Increase speed to medium, and beat until smooth and frosting is combined.
10. Frost cupcakes as desired and garnish with a fresh blackberry.