• 8/17 Nat Cupcake Day - 4

    From Dave Drum@1:2320/105 to All on Wed Aug 16 15:44:00 2023
    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
    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 @ 350-|F/175-|C.

    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

    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.

    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

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