Saturday, June 26, 2010

Lemon Blueberry Cupcakes

When the CSA gives you blueberries, obviously you need to make blueberry cupcakes. I mean, ya can't just let them go bad! One of the great parts about this recipe is that it makes just one dozen. I mean, I love them, but surely I DO NOT need to eat a dozen of them in a matter of days.

This blog has gone to shit lately and I apologize. I'm not even going to lie and say that I'll do my best to keep up with it. Here's a new post and who knows when the next one will be, so ya better enjoy it while ya can!

Baking is something I don't do a lot of. All that careful measuring when you can just throw a bunch of stuff together and call it dinner.

I'm glad I still had this buttermilk, and that it was still good. It's original purpose being for buttermilk waffles that never did get made.

These blueberries are plump and delicious; at their peak around here in our neck of the woods.

Look at them: all raised beautifully and pushing their yumminess out of the little cups.
My taste tester gave these the thumbs up, still warm out of the oven. I quickly gave him the look of death, clearly sending the message that these can't be touched again until they are complete!

Just enough frosting for the chef to lick clean while plating the cupcakes for their own little photo shoot.

Isn't it just lovely how the natural indigo color releases from the blueberries as they burst inside their cake cocoon inside the papers? It's magic, I tell you!!
Lemon Blueberry Cupcakes

Lemon and blueberry flavors give these cupcakes a great taste. Blueberries or fresh, edible flowers make an easy, pretty decoration.

Yield: 1 dozen (serving size: 1 cupcake)

1 1/2 cups (about 6 3/4 ounces) plus 2 tablespoons all-purpose flour, divided
10 tablespoon granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/4 cup butter, melted
1 large egg
1/2 cup low-fat buttermilk
1/2 cup 2% reduced-fat milk
1 teaspoon grated lemon rind
3/4 cup fresh or frozen blueberries, thawed

1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons butter, softened
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups powdered sugar, sifted
2 teaspoons fresh lemon juice
Fresh blueberries (optional)

Preheat oven to 350°.

Place 12 decorative paper muffin cup liners into muffin cups.

To prepare cupcakes, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Measure 1 tablespoon flour; level with a knife. Sift together 1 1/2 cups flour plus 1 tablespoon flour, granulated sugar, baking powder, 1/4 teaspoon salt, and baking soda in a large bowl. Combine melted butter and egg in another large bowl; stir with a whisk. Add buttermilk, milk, and 1 teaspoon rind to butter mixture; stir with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Toss blueberries with remaining 1 tablespoon flour. Fold blueberries into batter. Spoon batter into prepared muffin cups. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.

To prepare frosting, place cream cheese, 2 tablespoons butter, 1 teaspoon rind, vanilla, and 1/8 teaspoon salt in a bowl; beat with a mixer at medium speed just until blended. Gradually add powdered sugar (do not overbeat). Stir in juice. Spread frosting evenly over cupcakes; garnish with blueberries, if desired. Store, covered, in refrigerator.

CALORIES 236 (29% from fat); FAT 7.7g (sat 4.6g,mono 2g,poly 0.4g); IRON 1mg; CHOLESTEROL38mg; CALCIUM 71mg; CARBOHYDRATE 38.7g; SODIUM 230mg; PROTEIN 3.7g; FIBER 0.7g
Cooking Light, JANUARY 2007

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