Remember To Make Memories At The Table

Remember To Make Memories At The Table

Nonna used To Say...

Got Agita? It's Not What You Eat; It's What Eats You

Thursday, July 21, 2011

Blueberry Lemon CupCakes With Lemon Frosting

Blueberries are in abundance and so very sweet! I stock up while they're in season by freezing batches in baggies. How great it is to have these berries come the cold weather months. When I saw this recipe on Jess' lovely blog, Forgiving Martha, I couldn't resist. I changed it a bit to suit my cupcake fancy. I added some extra lemon flavor to make it real lemony as well as decreasing the sugar in the frosting and adding sour cream for tang and a not-too-sweet taste.
I've baked these twice and guests were quite pleased with the refreshing summer taste and raved about the moistness. This is a keeper for sure. Thanks Jess for the original recipe. I'm glad I stopped by to visit you and found this gem! Hope my readers are just as pleased.

¾ cup of all purpose flour, Plus 2 tablespoons to reserve for berries
¾ cup cake flour
1 ½ teaspoons baking powder
¼ teaspoon salt
¼ cup canola oil
¾ cup sugar Plus 2 tablespoons
Zest of one lemon
2 large eggs, room temperature
1 teaspoon lemon extract
2 tablespoons lemon juice
½ cup milk, Plus 2 tablespoons at room temperature
1 cup fresh blueberries, washed and stems removed

½ cup unsalted butter, room temperature
3 cups confectioner's sugar, sifted
2 tablespoons sour cream
1 ½ tablespoon lemon juice
1 teaspoon lemon extract
yellow food coloring (optional)

Pre-heat oven to 350 degrees. Line cupcake pans with liners. Set aside
  1. In a bowl, combine ¾ cup of AP flour, cake flour, baking powder & salt. Blend
  2. With an electric mixer on medium speed, blend together oil, sugar, lemon zest. Beat 2-3 minutes until fluffy
  3. One at a time, beat in eggs. Add lemon juice and lemon extract.
  4. Decrease speed to low, mix in half the dry ingredients & blend just until incorporated. Don't over beat!
  5. Blend in milk, then add remaining dry ingredients & blend until just incorporated.
  6. In a small bowl, gently toss blueberries with 2 tablespoons of reserved flour. Fold berries into batter.
  7. Fill liners ¾ full with batter
  8. Bake 20-22 minutes or until toothpick inserted in center comes out clean
  9. Cool 5 minutes, then transfer to wire baking rack
  10. Cream together butter, sour cream, lemon juice & extract until fluffy
  11. Slowly add confectioner's sugar until desired consistency is reached
  12. Add a drop of yellow food coloring for a more lemon color, if desired. Blend well
  13. Top cooled cupcakes with frosting and enjoy! Yields approx. 15 cupcakes
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