I have finally completed my first Iron Cupcake Challenge…hooray!!! I was excited that the theme was summer berries because I have been eating a lot of berries lately. Every time I go to market I can’t resist buying them because they are vibrant in color and sweet in scent. I’m sucker for anything in season. I thought over recipes and finally settled on lemon and blueberry as my main ingredients for my cupcakes. What a tasty combination that turned out to be! I did jumbo cupcakes and found the cupcakes to be delicious but the cake was a little dense. I’m sure there are substitutions I can add to make the cake lighter so I’m going to work on that when I have some more time. In the mean time the cupcakes still tasted fine so that is why I decided to share the recipe. I made a super lemony buttercream frosting to top the cupcakes and finished it with some adorable sugared blueberries. If you have never made sugared berries you have to run into the kitchen and make them immediately. It is easy and will work on most berries and some fruit. I’m also going to use this yummy recipe for BSI (Blogger Secret Ingredient). My blogger friend, Cinnamon Spice has picked blueberries as the secret ingredient so I think my cupcakes will fit right in Enjoy!!!
Lemon Blueberry Cupcakes
3/4 cup cake flour
1/2 teaspoon baking powder
1/8 teaspoon salt
4 teaspoons freshly grated lemon zest
1/2 stick unsalted butter- softened
1/2 cup sugar
1 tablespoon lemon juice – freshly squeezed
2 large eggs
1/2 cup fresh blueberries – frozen and lightly dusted with flour
15 more fresh blueberries for sugared berries
1/2 stick unsalted butter – room temperature
1 to 2 cups confectioners sugar
2-3 teaspoons lemon zest
Juice of half a lemon
1 egg white
1 T. water
Preheat oven to 350 degrees and line cupcake tins with paper liners.
Into a bowl sift together flour, baking powder and salt and whisk in the zest. In another bowl with a fork blend butter, sugar and lemon juice until smooth. With a wooden spoon beat in eggs, 1 at a time, until smooth. Stir butter mixture into flour mixture until batter is combined well. Gently fold in blueberries and be careful not to break the berries or the batter will turn purple.
Spoon 6 T. of batter into jumbo cupcake liners and bake cupcakes in middle of oven for 20 minutes, or until golden brown, and transfer to rack to cool. Makes 5 jumbo cupcakes.
In standing mixer bowl, cream butter until fluffy. Add confectioners sugar one cup at a time, slowly adding in lemon juice. Add in zest and mix until desired consistency is achieved. Add more sugar to stiffen frosting if too soft.
Whisk egg white and water in bowl until combined. Gently brush mixture over fresh blueberries and then roll in sugar. Place sugared berries on a plate and let sugar harden for at least 2 hours before handling. Sugared berries can be stored in the refrigerator.