Hiii.cupcakes are amazing..Iwant to eat them..Iwill try them ..
Ingredients :
Blubery Cake :
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 1 tablespoon finely grated lemon zest
- 4 large eggs
- 1.2 oz (34 grams) freeze dried blueberries, pulverized in a mini food processor
- 3/4 cup low-fat buttermilk
- 1/2 cup pureed fresh blueberries
- 1 teaspoon pure vanilla extract
Blueberry Cream Cheese Frosting :
- 1 cup of butter, softened
- 8 oz of cream cheese, softened
- 1.2 oz (34 grams) freeze dried blueberries, pulverized in a mini food processor
- 3-5 cups of confectioners sugar
Directions :
Blubery Cake :
- Preheat oven to 350 degrees.
- Line cupcake tins with liners.
- Mix together flour, baking powder and salt, Set aside.
- In a large measuring cup or bowl, mix together buttermilk, blueberry pueree and vanilla extract.
- Set aside until needed.
- Using an electric mixer, beat butter, granulated sugar and lemon zest in a mixing bowl until pale, about 2 minutes.
- Add eggs one at a time, mixing well after each addition.
- Mix in pulverized blueberries.
- Mix in flour mixture in three batches, alternating with two batches of buttermilk mixture.
- Mix until just combined, scraping down bowl as needed.
- Scoop batter into cupcake tins.
- Bake until golden brown and a toothpick inserted into center of cake comes out clean, about 21 to 24 minutes.
- Allow cupcakes to cool in tins for 10 minutes, and then remove cupcakes and place them on a cooling rack.
Blueberry Cream Cheese Frosting
- In a large mixing bowl, mix butter until it is softened and uniform.
- Add cream cheese and beat together until it is uniform. Add pulverized blueberries.
- Add 3 cups of sugar to the mixture and mix.
- Add more sugar if necessary.
- Mix again until mixture is creamy and spreadable.
- Add more sugar if necessary, otherwise prepare to frost cake.