CUPCAKES - Ingredients
3 cups all-purpose flour
1 T baking powder
1/2 tsp salt
6 T butter, at room temperature
1 1/3 cups granulated sugar (I used 3/4 cup sugar)
2 eggs
2 tsp vanilla extract
1 tsp grated lemon zest
1/4 cup sour cream (I used nonfat plain yogurt)
3/4 cup milk
2 cups blueberries, fresh or frozen
- Preheat oven to 350 degrees F.
- Line muffin pan with liners.
- In medium bowl, sift together the flour, baking powder and salt.
- In a large bowl, beat the butter until light. Add sugar and beat until blended. Add the eggs, one at a time, beating well after each addition. Beat in vanilla and lemon zest and then the sour cream.
- Reduce speed to low and, dividing the flour mixture into 3 batches, beat the flour mixture into the butter mixture alternately with the milk, beginning and ending with the flour mixture. Beat just until combined. The batter will be thick.
- Spoon a layer of batter into each muffin cup. Sprinkle some blueberries and gently press berries into the batter. Spoon the remaining batter over the berries and then sprinkle the remaining berries over the top, again pressing them gently into the batter.
- Bake until a toothpick inserted in the center of a cupcake comes out clean, about 22 minutes.
- Transfer cupcakes to a cooling rack.
ICING - Ingredients
12 ounces (3 sticks) unsalted butter, softened
1 pound confectioners’ sugar, sifted
1/2 teaspoon pure vanilla extract
a handful of mashed blueberries for color
- Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.
- Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla, and beat until buttercream is smooth.
- Decorate cupcakes!
1 comment:
Heyyyy a fellow Pittsburgh blogger! That's awesome. Keep up the blogging!
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