Lemon Cupcakes with Blackberry Buttercream

To make the cupcakes, preheat the oven to 350 degrees.
In a large mixer bowl combine your sugar, eggs, lemon zest and vanilla. Mix medium speed for one minute. Then add in the potato starch, salt, baking powder and half of your flour with your milk and oil. Mix on low speed until just blended. Then add in the remaining flour and mix until the flour is incorporated.
Line your muffin tins with a paper liner and lightly spray them with cooking spray. Then evenly fill your muffin cups to about 3/4 of the way full. Bake the cupcakes for 20 minutes until the tops are golden and the cake is cooked through. Let them cool completely before you frosting.

To make the blackberry syrup, puree your blackberries, lemon juice and water using a food processor or an immersion blender. Then strain the berry mixture through a fine sieve into a small saucepan. Removing all of the seeds and pulp. Then add 1/4 cup of sugar to your blackberry juice and heat your berry mixture over medium high heat. Stir the berry juice frequency as it reduces down to a thicker berry syrup. Reduce the syrup down to about 1/4 cup. Allow the syrup to cool before adding it to the buttercream.

To make the blackberry buttercream, add the butter and salt to a large bowl. Using a stand or hand mixer beat the butter and on medium speed for a minute. Then add in the vanilla, lemon juice, blackberry syrup, milk and gradually add in your powdered sugar a few cups at a time. Beat your butter cream well over medium speed until the powdered sugar is well incorporated and your icing is light and fluffy.

For a bakery styled finish, use a pastry bag with a large star tip. Pipe a swirl starting around the outside edge of the cupcake and finish the swirl with a second circular motion in the middle. Add a sprig of mint and a blackberry or two for a pretty finish.