#37 Lemon Blueberry Cupcakes

If your husband buys you lemons then whip up some cupcakes!!!
I actually wanted to do a blueberry cupcake but I was afraid of it being more like a muffin so I went with lemon. As I was hunting around for the perfect recipe I came across this blog The Cupcakery and decided this was it. As I was mixing up the batter I noticed it just wasn't lemony enough so I added another tablespoon and half and another teaspoon of zest. So the time came to test these little cups of sunshine out....Disappointment!!!! I found only a hint of lemon not HELLO here I am lemon! I was expecting it to me more like my pink lemonade cupcakes. Not to be completely discouraged and plus it's wasteful to totally dump and remake I just went with it. So onto the frosting. I went with a Swiss buttercream. It's heavenly!!!! The blueberries make the frosting a pretty purple which complemented the yellow cupcakes perfectly. The downfall was the flavor of the blueberry almost overpowered the lemon. BUT in a good way of course!!! lol! So anyways if you're a lemon fan I would suggest dumping in a lot more lemon or maybe adding in some lemon extract. If your going with just a subtle hint of lemon then this is the perfect recipe! Try it, test it and let me know if you love it!!!
Happy Baking!!!

Lemon Cupcakes (Courtesy of The Cupcakery)
These little cups of sunshine were taken to work to celebrate the birthdays of co-works for the month of February. This recipe made around 6 dozen mini cups and 1 dozen regular cups.
The Goods
2 stick of unsalted butter room temp
2 cups sugar
3cups flour sifted
1/2teaspoon baking soda
1/2teaspoon salt
1 cup milk room temp
2 tablespoons lemon zest (I added an extra heaping tablespoon)
2 tablespoons lemon juice (I ended up using all the juice from one lemon so about 3-4tablespoons-it was a really juicy lemon!!)
The How To
Preheat oven to 350degrees. Make up the zest and squeeze the lemon juice then set aside.
In a medium bowl whisk together the flour, baking soda, and salt then set aside.

In the bowl of a stand mixer on medium-high speed, cream the butter and sugar for 3mins until fluffy.

 Reduce speed to  medium speed and add the eggs, one at a time, beating until each is incorporated.

Reduce the speed to low. Add flour mixture in three batches, alternating with the two additions of milk, and beating until just combined after each. Add the lemon zest and juice. Mix for another minute. Mixture should look light and fluffy.

Divide the batter among the cupcake tins, filling each three-quarters full. If your making mini cups bake for 10-12mins. Start checking at 10. Make sure to rotate the tins halfway through the baking time. For regular sized cupcake bake for 18-20mins. Start checking at 18. Since this isn't Cupcake Wars, let cool completely before frosting!

I found these cute spring liners at Micheal's.

Blueberry Filling
Originally I was going to make lemon cupcake with blueberry filling but I had a change of heart and used this filling in the frosting. You can make this ahead of time and freeze it if needed.

The Goods
3 cups blueberries
2/3 cup light brown sugar packed
2 teaspoons lemon juice
1/2 teaspoon lemon zest
pinch of salt

The How To
Combine 1 1/2cups blueberries and all remaining ingredients in a medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to a simmer, about 7mins. Reduce heat to medium-low and simmer until berries are very soft and liquid is syrupy, stirring often, about 7mins.

Remove from heat and add the remaining blueberries. Using the back of a spoon or a potato smasher, gently press the blueberries against the bottom or side of the pan until lightly crushed. If you don't really want big chunks of blueberry skins in your filling run it through the food processor first before adding.

Let cool completely. Either refrigerate or freeze if not used immediately.

Swiss Blueberry Buttercream (courtesy of Martha Stewart)
Make up the blueberry filling the night before so it's cooled and ready to add to the buttercream.

The Goods
1-1 1/2cups blueberry filling
4 lg egg whites room temp
1 1/4 cups sugar
3 sticks unsalted butter room temp cut into small pieces

The How To
Combine egg whites and sugar in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the tough and sugar has dissolved.

Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, mix until stiff peaks form. Continue mixing until it becomes fluffy and glossy, and completely cool about 10mins.

With the mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all the butter has been added, scrape down sides of bowl with a flexible spatula and switch to the paddle attachment, continue beating on low speed until all air bubbles are gone, about 2mins.

Add filling start with a cup then add more if needed. Beat until combined. Stir with a flexible spatula until the frosting is smooth.

Now frost away!!
I topped off all the cupcakes with a blueberry and lemon zest.

Up Next...
Creme De Menthe Cupcakes


#36 Chocolate Chip Cupcakes

Happy Valentine's Day!

In honor of this heart felt holiday and because it's also that time of month for the Martha Stewart Cupcake Club I decided to kill two birds with one stone and did the chosen flavor chocolate chip cupcakes and topped them off with over sized conversation hearts made from pound cake. I have to say that they turned out pretty good. I was a little skeptical of the chocolate chips sinking but with the help of the flour coding they stayed in place perfectly. The dark chocolate frosting was amazing!!!! A perfect V-day pick. So grab your special Valentine and whip up a batch you wont be disappointed!

Chocolate Chip Cupcakes(courtesy of Martha Stewart)
This is the cupcake version of the cookies for sure! Coating the chocolate with flour really prevents the chips from sinking.

The Goods
3 1/4 cups plus 1tablespoon sifted cake flour
4 1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon vanilla extract
1 cup plus 2 tablespoons milk
1/2 cup plus 6 tablespoons unsalted butter room temp
1 3/4 cups sugar
5 lg egg whites room temp
2 cups semisweet chocolate chips (I used the mini ones)

The How To
Preheat oven to 350degrees. Whisk together 31/4 cups flour, baking powder, and salt then sit aside.

Stir together the milk and vanilla and sit aside.

Cream the butter in medium speed until smooth.

Add the sugar to the butter in a steady stream and beat until pale and fluffy.

Reduce speed to low and the flour mixture in three batches, alternating with two additions of the milk mixture, and beating until just combined. I totally forgot to take a picture of this step so on to the next step!!

In another bowl, with an electric mixer on medium speed, whisk the egg whites until stiff peaks form.

Fold one-third of the egg whites into the batter to lighten. The gently fold the remaining whites until just combined.

Looks like big blobs of marshmallows!! And FYI this isn't combined yet just wanted to show off the egg whites :)
Toss the chocolate chips with the remaining tablespoon of flour and gently fold into batter.

Had help from my little valentine

Divide batter evenly among liners, filling each three-quarters full. Bake, rotating halfway through, until a toothpick comes out clean about 17-20mins. transfer to wire rack to cool completely before removing cupcakes.

Make sure it's taste tested too!!!
While the cupcakes are cooling move onto the frosting.

Dark Chocolate Frosting

The Goods
1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder (I subed the 2 tablespoons with the black chocolate powder I bought from King Aurthur's Flour)
1/4 cup plus 2 tablespoons boiling water
1 1/2 cups unsalted butter room temp
1/2 cup powder sugar
1lb semi-sweet chocolate, melted and cooled
Pinch of salt

The How To
Mix the boiled water and cocoa powder and set aside to cool.

Melt the chocolate chips using a double boiler and set aside to cool.

After the chocolate has had time to cool mix together the butter, sugar and salt on medium-high speed until pale and fluffy.

Reduce speed to low and add the melted/cooled chocolate, beating until combined.

Looking good but not done yet
Beat in cocoa mixture.

I found my frosting a little on the runny side so I put it in the fridge to thicken up a bit.

Now for the conversation hearts I baked up some pound cake. If you have time I would suggest doing this the day before.

yes I got a little lazy and used a box mix.

It reminded me of corn bread but without the corn ;)

After the cake has had time to cool cut out the heart shapes with a cookie cutter

Now you can either use store bought or homemade vanilla frosting. I used homemade and split it between 4 microwave safe bowls. Color the frosting I used pink, purple, and yellow. The red is for the lettering and will not be melted down.

Choose one bowl and microwave on defrost for 30seconds. The butter will look a little separated but stirring it a little will mix it back together. Don't over microwave it either or the top layer of the pound cake will come off while your dipping it. Be prepared for a mess but the outcome is worth it!!

Make sure to setup a wire rack over a cookie sheet.
After all the hearts have been dipped place in the fridge until the frosting has hardened  up. Once the frosting has hardened take the red frosting and pipe on the writing.

Now pull out the chocolate frosting and put a thick layer on top of the cooled cupcakes.

Now add the hearts to the top.

Now hand them out to your favorite valentine.

With the extras I topped them with hearts and chocolate sprinkles.


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Lemon Blueberry Cupcakes