LEMON BLUEBERRY CUPCAKES

Moist lemon cupcakes topped with bright, beautiful blueberry frosting. If you're looking for the prettiest cupcakes around - these lemon blueberry cupcakes are just the thing.

INGREDIENTS
LEMON CUPCAKES
  • 1 1/2 cups cake flour (not self rising)*
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/2 cup plain Greek yogurt, I recommend using full fat
  • 1/2 cup unsalted butter
  • 1/4 tsp salt
  • 2 tbsp lemon zest (use 1 tbsp for less strong lemon flavor)
  • 2 tsp baking powder
  • 3 large egg whites
  • 3 tbsp fresh lemon juice

BLUEBERRY FROSTING
  • 1 tablespoon whipping cream, as needed
  • 1 1/3 cups blueberries (fresh or frozen)
  • 3 - 3.5 cups powdered sugar
  • 3/4 cup unsalted butter, soft


LEMON BLUEBERRY CUPCAKES


INSTRUCTIONS
LEMON CUPCAKES
  1. Preheat the oven to 350F degrees and line a muffin pan with muffin papers.
  2. In a large bowl beat together the butter, sugar and lemon zest until fluffy.
  3. Beat in the egg whites and vanilla extract.
  4. In a medium bowl whisk together the flour, baking powder and salt.
  5. Carefully beat in about 1/2 of the flour mixture into the butter mixture, followed by about 1/2 of the yogurt. Repeat with the rest of the flour mixture and yogurt.
  6. Stir in the lemon juice.
  7. Spoon the batter into the prepared muffin pan, filling each about 2/3 to 3/4 full.
  8. Bake for 16-19 minutes or until an inserted toothpick comes out clean.

BLUEBERRY FROSTING
  1. Add the blueberries to a medium saucepan over medium-low heat.
  2. Gently stir as the blueberries start to soften. The mixture will start to gently boil and form a thick sauce. (About 10-15 minutes at a gentle boil).
  3. Remove from the heat and push the blueberry sauce through a strainer to remove any large chunks.
  4. Place in the fridge to cool fully.
  5. In a a large bowl beat the butter until soft. Then beat in 2 cups of the powdered sugar.
  6. Beat in 2-3 tablespoons of the reduced blueberry mixture (it needs to be fully cold first).
  7. Then beat in the rest of the powdered sugar about 1/2 cup at a time, followed by 1 tablespoon of cream if needed until the desired sweetness is reached.
  8. Frost the cooled cupcakes using a piping bag and tip (I used a 1M tip) or a knife.

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