MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lemon-Blueberry Cupcakes
Categories: Cakes, Desserts, Citrus, Fruits
Yield: 12 servings

MMMMM------------------LEMON BLUEBERRY CUPCAKES-----------------------
1 3/4 c + 2 tb A-P flour; divided
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1/2 c Full-fat sour cream
1/2 c Whole milk
3 tb Fresh lemon juice; divided
3/4 c Blueberries
1/2 c Unsalted butter; room temp
3/4 c Granulated sugar
1/2 ts Lemon extract
1 lg Egg
+=PLUS=+
1 Egg yolk; room temp
2 ts Finely grated lemon zest

MMMMM----------------LEMON CREAM CHEESE FROSTING---------------------
1/2 c Unsalted butter; very soft
8 oz Cream cheese; very soft
4 c Confectioners' sugar
1 1/2 tb Fresh lemon juice
1/4 ts Vanilla extract
1/4 ts Lemon extract
1/2 ts Fine grated lemon zest

MMMMM------------------------TO DECORATE-----------------------------
1 ts Fresh grated lemon zest
1/2 c Fresh blueberries

FOR THE LEMON BLUEBERRY CUPCAKES: Set oven @ 350ºF/175ºC.

Line a 12 cup muffin tin with paper liners and set aside.

In a medium bowl combine 1 3/4 cups of the flour, baking
powder, baking soda, and salt; set aside. In a separate
bowl combine the sour cream, milk, and 2 tablespoons of
the lemon juice; whisk well to combine and set aside.
Place blueberries in a small bowl; add remaining lemon
juice and toss to coat the berries; add remaining flour
and toss to coat the berries in the flour; set aside.

In a large bowl using a handheld electric mixer, or in
the bowl of a stand mixer fitted with the paddle
attachment, beat the butter on medium speed until smooth
and creamy, about 30 seconds. Add in the granulated
sugar and lemon extract and beat until well combined.
Add in the egg and egg yolk and mix well. Reduce the
mixer speed to low. Add in 1/2 of the flour mixture and
mix until just combined (this should take about 5
seconds). Add 1/2 of the sour cream mixture and mix
until just combined. Repeat with remaining flour and
sour cream mix, being sure to mix on low until just
combined. Using a rubber spatula, fold in the floured
blueberries (and any excess flour in the bowl) and lemon
zest.

Spoon the batter into the prepared muffin cups, filling
them 3/4 of the way full. Bake for 16-20 minutes, or
until a toothpick inserted in the center comes out
clean. Allow cupcakes to cool in the pan for 5 minutes
before transferring them to a wire rack to cool
completely. Once cupcakes are cool, frost and decorate.
The cupcakes may also be frozen, unfrosted and stored in
a freezer safe bag, for up to 2 months.

FOR THE LEMON CREAM CHEESE FROSTING: In a medium bowl
using a handheld electric mixer, or in the bowl of a
stand mixer fitted with the paddle attachment, beat the
butter and cream cheese on medium-speed until smooth and
creamy. Reduce the speed to low and gradually add in the
powdered sugar and lemon juice, beating until light and
fluffy, about 2 minutes. Add in the vanilla extract,
lemon extract and lemon zest; beat smooth. If the
consistency appears too thick, add a teaspoon of milk or
heavy cream, but only if necessary. The frosting should
be creamy and spreadable, but also thick enough to hold
its shape. Pipe or spread the frosting on top of each
cooled cupcake.

TO DECORATE: Top each frosted cupcake with a pinch of
lemon zest and extra blueberries, optional but pretty!

by Ashley Manila

RECIPE FROM: https://bakerbynature.com

Uncle Dirty Dave's Archives

MMMMM

... The British diet is simple, rather heavy, perhaps slightly barbarous.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lemon Cupcakes w/Blackberry Buttercream
Categories: Cakes, Desserts, Citrus, Fruits
Yield: 12 servings

MMMMM--------------------------CUPCAKES-------------------------------
1 3/4 c Cake flour
1 1/4 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1/2 c Sour cream
1/2 c Milk
2 ts Vanilla extract
2 lg Egg whites; room temp
4 oz Unsalted butter; melted
1 c Granulated sugar
2 ts Zest of one lemon

MMMMM-------------------BLACKBERRY BUTTERCREAM------------------------
1 c Blackberries
2 tb Lemon juice
8 oz Unsalted butter; VERY soft
1/2 ts Salt (do not SKIP!)
4 c Confectioners sugar; more if
- needed, sifted

Set oven @ 350ºF/175ºC.

Line a 12 mold muffin tin with paper liners; set aside.

In a medium bowl combine flour, baking powder, baking
soda, and salt; mix well to combine. Set aside.

In a large measuring cup or bowl combine sour cream,
milk, vanilla, and egg whites; mix well to combine. Set
aside.

In a small bowl combine sugar and lemon zest. Using your
fingertips, rub the zest IN to the sugar, until fragrant
and well combined.

In a large bowl or stand mixer fitted with the paddle
attachment beat melted butter and sugar on medium speed
until well combined; about 2 minutes.

Slowly add the flour mixture to the butter/sugar
combination, beating until just combined. Add in sour
cream/milk/egg combo and beat on low until *just
combined. Over-mixing will result in a dryer/denser
cake.

Divide the cupcake batter evenly into the 12 molds, then
place the pan in the oven. Bake for about 16 minutes, or
until a toothpick inserted into the center of a cupcake
comes out clean. Allow cupcakes to cool completely
before topping with frosting.

FOR THE BLACKBERRY BUTTERCREAM: Combine the blackberries
and lemon juice in a small saucepan. Bring to a simmer
over medium heat, and stir constantly until blackberries
have become soft enough to mash effortlessly.; about 6-7
minutes It will look like blackberry jam. Once the
mixture can coat a spoon (you will have about 1/4 cup of
blackberry puree) remove from heat. Place a fine-mesh
strainer over a small bowl and push the puree though,
leaving any seeds/large chunks behind. Allow mixture to
cool completely before using.

WHEN READY TO MAKE BUTTERCREAM: Place soft butter in the
body of a stand mixer fitted with the paddle attachment;
beat butter on medium-speed until completely smooth,
scraping down the sides when needed; about 2 minutes.
Add in the blackberry puree and beat until completely
combined, scraping down the sides of the bowl if needed.
Add in the confectioners sugar, one cup at a time, on
low speed. Once all of the sugar has been added, add in
salt then increase speed to medium-high and beat for 2
full minutes. Ice cupcakes as desired.

Cupcakes can be made up to 6 hours ahead of time, but be
sure to store in the fridge and bring to room
temperature 30 minutes before serving.

NOTE: For a stronger lemon taste, add 1 or 2 teaspoons
of lemon juice to the batter. To do this, quickly stir
it in right at the end, mixing just until combined.

by Ashley Manila

RECIPE FROM: https://bakerbynature.com

Uncle Dirty Dave's Archives

MMMMM

... A fishing rod is a stick with a hook at one end and a fool at the other. --- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)