Wednesday, July 25, 2012

From the Market to Your Table: Blackberry Frosting

We here at the Farmers Market at Crossroads Point Business Center would like to take our outdoor market to the next level.  We would like to give you, our loyal customer base options when it comes to preparing the food you have bought at the market, so we are going to start a weekly post called FROM THE MARKET TO YOUR TABLE

Each Wednesday we are going to post a recipe or two that will incorporate a fruit or vegetable that will be sold at the market.

For this week, I am going to post a delicious recipe I made for dessert just last night.  My daughter was very disappointed yesterday because we couldn't go to the pool so I asked her what we could do instead and she said "make a cake".  So I turned to my trusty Better Homes and Gardens New Cook Book that my mom gave my sister and I at Christmas of 1996.  This cookbook has some of the best homemade cake recipes.  Easy to make and delicious.

Our recipe this week is Blackberry Buttercream Frosting & Yellow Cake! Yummmm...

Yellow Cake  

2-1/2 cups all-purpose flour 
2-1/2 teaspoons baking powder 
1/2 teaspoon salt 
2/3 cup butter or margarine 
1-3/4 cups sugar 
1-1/2 teaspoons vanilla 
2 eggs 
1-1/4 cups milk 

Grease and lightly flour two 8x1-1/2-inch or 9x1-1/2-inch round baking pans or grease one 13x9x2-inch baking pan; set pan(s) aside. Combine flour, baking powder, and salt; set aside. 

In a large mixing bowl beat butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add eggs, one at a time, beating 1 minute after each. Add dry mixture and milk alternately to beaten mixture, beating on low speed after each addition just till combined. Pour batter into the prepared pan(s). 

Bake in a 375 degree F oven for 30 to 35 minutes or until a wooden toothpick comes out clean. Cool layer cakes in pans on wire racks for 10 minutes. Remove layer cakes from pans. Cool thoroughly on racks. Or, place 13x9-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting. Makes 12 servings. 

Yellow Cupcakes: To make cupcakes, grease and lightly flour thirty 2-1/2-inch muffin cups or line with paper baking cups. Prepare cake as directed in Step 2. Fill each cup half full. Bake in preheated oven for 18 to 20 minutes or until a wooden toothpick inserted in center of a cupcake comes out clean. Cool on a wire rack. Makes 30 cupcakes.

Blackberry Butter Cream Frosting

1/2 cup butter, softened
1/2 cup fresh blackberries
1 teaspoon vanilla extract
1 teaspoon lemon zest
1/8 teaspoon salt
1 (16-oz.) package plus 1 cup powdered sugar

1. Beat first 5 ingredients at medium speed with an electric mixer until creamy.

2. Gradually add powdered sugar, beating at low speed until blended and smooth after each addition.

Note: Be sure to wash and thoroughly dry blackberries before adding to frosting. If you do not want seeds, be sure to puree the blackberries and pour through a small strainer to catch the seeds.


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