Sunday, July 18, 2010

Lemon Cupcakes with Blueberry Meringue Buttercream

Birthday Cupcakes!

Yesterday was my wonderful husband's birthday and we celebrated with friends and food. Unfortunately for me, my husband is not too fond of cake...or cupcakes. Don't get too worked up though, I made pie for him and it turned out great! I will post all THREE of the pies I made soon, but in the meantime here are some cupcakes I made last month for our friend John's 3oth birthday.

You may notice from the color scheme in the pictures that John is quite the Auburn enthusiast. His wife, my great friend Leslie, asked me to make Auburn colored cupcakes and that was the only specification. Since I wanted to make blue frosting I immediately thought to make a blueberry frosting and I love lemon and blueberry together. These cupcakes turned out great! Everybody loved them which was evidenced by their blue smiles :)

Lemon Cupcakes
from Baked Perfection

1 cup butter, softened
2 cups sugar
3 eggs
4 teaspoons grated lemon zest
4 tablespoons of lemon juice
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream

In a medium bowl combine the flour, baking soda, and salt. In a separate mixing bowl, cream the butter and sugar. Beat in the eggs, one at a time. Add the lemon zest, lemon juice and vanilla; mix well. Add the flour mixture to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean.

Blueberry Meringue Buttercream
recipe adapted from

4 large egg whites
1 1/4 cups sugar
3 sticks unsalted butter
1 teaspoon vanilla extract
1 1/2 cups (12 ounces) blueberry jam, pureed in a food processor
Blue Food Coloring

In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).

Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 6 minutes.

Switch to the paddle attachment. With mixer on medium-low speed, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir in blueberry jam with a rubber spatula until frosting is smooth. Add food coloring until you reach desired color.

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