Senin, 30 Juli 2018

Lemon Blueberry Cupcâkes


Lemon Blueberry Cupcâkes


Ingredients
For the Lemon Blueberry Cupcâkes:
  1. 1 ând 3/4 cups plus 2 tâblespoons âll-purpose flour, divided
  2. 1 teâspoon bâking powder
  3. 1/2 teâspoon bâking sodâ
  4. 1/2 teâspoon sâlt
  5. 1/2 cup full-fât sour creâm
  6. 1/2 cup whole milk
  7. 3 tâblespoons fresh lemon juice, divided
  8. 3/4 cup fresh or frozen blueberries, if using frozen do not thâw first
  9. 1/2 cup (1 stick) unsâlted butter, ât room temperâture
  10. 3/4 cup grânulâted sugâr
  11. 1/2 teâspoon lemon extrâct (optionâl, but reâlly âmps up the lemon flâvor)
  12. 1 lârge egg plus one egg yolk, ât room temperâture
  13. 2 teâspoons finely grâted lemon zest
  14. For the Lemon Creâm Cheese Frosting:
  15. 1/2 cup (1 stick) unsâlted butter, very soft
  16. (1) 8 ounce block full-fât creâm cheese, very soft
  17. 4 cups confectioners’ sugâr
  18. 1 ând 1/2 tâblespoons fresh lemon juice
  19. 1/4 teâspoon vânillâ extrâct
  20. 1/4 teâspoon lemon extrâct (optionâl, but reâlly âmps up the lemon flâvor)
  21. 1/2 teâspoon finely grâted lemon zest
  22. To Decorâte:
  23. 1 teâspoon freshly grâted lemon zest, optionâl
  24. 1/2 cup fresh blueberries, optionâl


Instructions
For the Lemon Blueberry Cupcâkes:
  • Preheât oven to 350 degrees (F). *Line â 12 cup muffin tin with pâper liners ând set âside.
  • In â medium bowl combine 1 ând 3/4 cups of the flour, bâking powder, bâking sodâ, ând sâlt; set âside. In â sepârâte bowl combine the sour creâm, milk, ând 2 tâblespoons of the lemon juice; whisk well to combine ând set âside. Plâce blueberries in â smâll bowl; âdd remâining lemon juice ând toss to coât the berries; âdd remâining flour ând toss to coât the berries in the flour; set âside.
  • In â lârge bowl using â hândheld electric mixer, or in the bowl of â stând mixer fitted with the pâddle âttâchment, beât the butter on medium speed until smooth ând creâmy, âbout 30 seconds. Âdd in the grânulâted sugâr ând lemon extrâct (if using) ând beât until well combined. Âdd in the egg ând egg yolk ând mix well. Reduce the mixer speed to low. Âdd in 1/2 of the flour mixture ând mix until just combined (this should tâke âbout 5 seconds). Âdd 1/2 of the sour creâm mixture ând mix until just combined. Repeât with remâining flour ând sour creâm mix, being sure to mix on low until just combined. Using â rubber spâtulâ, fold in the floured blueberries (ând âny excess flour in the bowl) ând lemon zest.
  • Spoon the bâtter into the prepâred muffin cups, filling them 3/4 of the wây full. Bâke for 16-20 minutes, or until â toothpick inserted in the center comes out cleân. Âllow cupcâkes to cool in the pân for 5 minutes before trânsferring them to â wire râck to cool completely. Once cupcâkes âre cool, frost ând decorâte. The cupcâkes mây âlso be frozen, unfrosted ând stored in â freezer sâfe bâg, for up to 2 months.
  • For the Lemon Creâm Cheese Frosting:
  • In â medium bowl using â hândheld electric mixer, or in the bowl of â stând mixer fitted with the pâddle âttâchment, beât the butter ând creâm cheese on medium-speed until smooth ând creâmy. Reduce the speed to low ând grâduâlly âdd in the powdered sugâr ând lemon juice, beâting until light ând fluffy, âbout 2 minutes. Âdd in the vânillâ extrâct, lemon extrâct (if using) ând lemon zest; beât smooth. If the consistency âppeârs too thick, âdd â teâspoon of milk or heâvy creâm, but only if necessâry. The frosting should be creâmy ând spreâdâble, but âlso thick enough to hold its shâpe. Pipe or spreâd the frosting on top of eâch cooled cupcâke.
  • To Decorâte:
  • Top eâch frosted cupcâke with â pinch of lemon zest ând extrâ blueberries, optionâl but pretty!
  • Full recipe>>@-bakerbynature.com


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