1/4cupwhite chocolate candy meltsmelted and slightly cooled
1-2tablespoonsmilk
18fresh blackberries
Instructions
Lemon Poppy Seed Cupcakes
Preheat oven to 350 degrees. Line muffin trays with paper liners.
Combine flour, baking powder, poppy seeds, and salt in a medium mixing bowl and set aside.
Using an electric mixer beat butter on medium speed until creamy. Add sugar, lemon extract, and vanilla. Beat for 2 minutes or until light and fluffy. Scrape sides of bowl if needed.
Add eggs one at a time, beating together after each addition.
Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Stir in the lemon zest.
Spoon batter into prepared cupcake cups, filling each about three-fourths full.
Bake for 16-18 minutes or until a toothpick inserted in centers comes out clean.
Cool cupcakes in pan and on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
Blackberry Buttercream
Melt chocolate in microwave for 1 minute. Stir vigorously and heat for another 20 seconds, repeat if necessary. Let it cool to room temperature.
Cream butter with an electric mixer. Slowly blend in sugar one cup at a time. Add milk in between each cup of sugar about 2 teaspoons at a time. Beat well in between additions.
Stir in the blackberry preserves and melted white chocolate. Continue mixing until light and fluffy and stiff peaks form. You may need to add more sugar or milk until you reach the right consistency.
Cover frosting if you aren't using immediately, or put in a piping bag and pipe onto each cupcake as you'd like. Enjoy!
Notes
Prep time includes frosting and decorating each cupcake.