Blueberry Lemon Cupcakes by rbtrout

[rottiedogs]

Blueberry Lemon Cupcakes
Submitted by rbtrout on April 11, 2015 at 4:10 pm

DESCRIPTION
Silver-white cake, like a wedding cake, flavored lightly with almond extract. Blueberry compote filling and lemon butter cream frosting.
This recipe makes a light cake with blueberry and lemon flavors. They're light and refreshing and 2-3 can go down quite easily.

SUMMARY
Yield 24 Source Silver white cake from Good Housekeeping Illustrated Cookbook. The compote and frosting by trial and error. File under blueberry, Cupcakes, lemon

INGREDIENTS
Cupcakes -
4 egg whites
1 1/2 cups baker's sugar
1 cup milk
2 1/4 cups cake flour
1/2 cup shortening
1 tbsp baking powder
1 tspn salt
1 tspn vanilla
1/4 tspn almond extract

Blueberry compote -
2 cups fresh blueberries
1/4 cup water
1/4 sugar
1 tbsp cornstarch
2-4 tbsp blueberry jam

Lemon butter cream frosting -
18 oz powdered sugar (I usually end up adding a bit more)
7-8 tbsp softened butter
2 tbsp milk
1/4 cup heavy whipping cream - makes for a smoother frosting and mellows out the powdered sugar taste
Add KAF Lemon Juice Powder to taste.
1 1/2 tspn vanilla extract

INSTRUCTIONS
This is a near-all-day process for me.
The cupcakes - until cooled take about an hour and a half.
The compote usually takes me about an hour to cook and a couple of hours to cool enough to use.
The frosting usually takes about an hour.
Coring, filling and frosting usually takes 1-2 hours.

**Not essential for the recipe - My Ipod sync'd up to my Oontz bluetooth speaker and play some blues while I do all of this.

Cupcakes -
Preheat oven to 350
beat 4 egg whites until soft peaks form
at high speed, add in 1/2 cup sugar about 2 tbsp at a time and until all the sugar is dissolved. Set Aside.
In another bowl, at low speed mix in remaining 1 cup sugar, milk, flour, shortening, baking powder, salt, vanilla and almond extract, continually scraping the bowl.
Once mixed thoroughly, beat another 3 minutes or so at medium speed.
At low speed, mix in the egg white mixture from the other bowl until fully blended; scraping the sides.
Fill papers about 2/3 full and bake about 15 +/- minutes until a light golden color and a toothpick comes out clean.
Allow to cool in the pans and then put on cooling racks.

Compote -
In a medium sauce pan, combine 1 cup blueberries, sugar, cornstarch and water.
On medium heat, cook until the blueberries start to burst, stirring most of the time.
Add in the second cup and cook for another 10 minutes or so.
If it's too thin, I add several tbsp of Knott's Blueberry jam.
Put in the fridge for a while to cool and thicken before filling cupcakes.

Frosting -
Add the butter and 4 oz of powdered sugar and mix on low speed.
Add another 4 oz of powdered sugar and 2 tbsp of milk and mix on low speed.
Add another 4 oz of powdered sugar and the cream and mix on low speed.
Add in the last of the powdered sugar and the vanilla and mix on low speed.
Add in the KAF lemon juice powder to taste and mix well.
Men have less taste buds than women, so my wife is my "official" taster.

Core the cupcakes and add in the compote. Top with the frosting.

The cake is very light, not like a heavy chocolate cake. With the blueberry compote and lemon frosting, these are easy to eat and very refreshing.

Spread the word

      

  

  

[Author]

Posts