Berry Salad Lemon Pound-Cupcakes (Sumptuous Salads- Year Four: Volume 5; August, 2013)

Prep time: 1 hour

Cook time: 20- 35 min
Ready in: 1 hour, 20- 35 min
Serves: 12- 24

Ingredients: 
CAKE:1 c. unsalted butter- room temperature
2 1/2 c. sugar
4 extra-large eggs- room temperature
1/3 c. lemon zest
3 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3/4 c. lemon juice
3/4 c. buttermilk- room temperature
1 tsp. vanilla extract

SALAD:

2 c. raspberries
4 c. strawberries
2 c. blueberries
4 c. blackberries
1 c. sugar
1 c. orange liqueur
1 bunch mint

Whipped cream (for garnish)
Fresh mint sprigs (for garnish)

Directions: 
- Preheat oven to 350

- Line two muffin tins with paper liners - or grease and flour

- Cream butter and 2 c. sugar in bowl of an electric mixer fitted with paddle attachment, until light and fluffy- about 5 min

-With mixer on medium speed, add eggs, 1 at a time, and lemon zest
- Sift together flour, baking powder, baking soda, and salt in a bowl

- In another bowl, combine 1/4 c. lemon juice, buttermilk, and vanilla

- Add flour and buttermilk mixtures alternately to batter, beginning and ending with flour

- Divide batter evenly between cups of muffin tin, smooth tops, and bake until a cake tester comes out clean- about 20- 35 min
- While cupcakes are baking, in a large bowl, add all berries and 1 c. sugar
- Mash berries slightly and add orange liqueur

- Let sit until ready to serve, at least 30 min
- Meanwhile, combine remaining 1/2 c. sugar and 1/2 c. lemon juice in a small saucepan and cook over low heat until sugar dissolves

- When cupcakes are done, allow to cool for 10 min

- Remove cupcakes from tins and set them on a cooling rack over a tray or sheet pan

- Spoon lemon syrup over top of each cupcake

- Allow cupcakes to cool completely
- When ready to serve, top each cupcake with macerated berries and whipped cream

- Garnish with mint


*Liz found the recipes here and here