Monday, September 21, 2015

Lemon-Scented Blueberry Cupcakes

Ingredients for 1 dozen

For the cupcakes:

1/8 teaspoon baking soda
¼ cup butter, melted
¼ teaspoon salt
½ cup low-fat buttermilk
½ cup 2% reduced-fat milk
¾ cup fresh or frozen blueberries, thawed
1 large egg
1 teaspoon grated lemon rind
1 ½ cups (about 6 ¾ ounces) plus 2 tablespoons all-purpose flour, divided
1 ½ teaspoons baking powder
10 tablespoons granulated sugar

For the frosting:
1/8 teaspoon salt
¼ cup (2 ounces) 1/3-less-fat cream cheese, softened
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
1 ½ cups powdered sugar, sifted
2 tablespoons butter, softened
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 ½ cups flour into dry measuring cups; level with a knife. Measure 1 tablespoon flour; level with a knife. Sift together 1 ½ cups flour plus 1 tablespoon flour, granulated sugar, baking powder, ¼ 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. 

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