©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Lemon Blueberry Cupcakes with Lemon Buttercream in mason jars

Yesterday I posted about making mini cheesecakes for a Teacher Appreciation Lunch.  Well I also made Lemon Blueberry Cupcakes with Lemon Buttercream.

The recipe for the cupcakes actually was supposed to be for a full three layer cake.  Well our Teacher Lunch is outside, it is hot in SW Florida and it is a pain in the butt to cut cakes and serve them.  So I kind of did thing my way...the easier way.

For the cupcakes

2 sticks (8 ounces) unsalted butter, at room temperature
2 cups sugar
2 tsp grated lemon zest
1½ tsp lemon extract
7 egg whites, I cheated here too and used Egg Beaters (the white only version)
3 cups cake flour
4 tsp baking powder
½ tsp salt
1¼ cups milk
Blueberry Jam/Preserves thinned a bit with Lemon Juice
Preheat the oven to 350 degrees F. Use paper cupcake liners and put them in 24 muffin cups. 

In a mixer, cream together the butter, sugar, lemon zest and lemon extract until light and fluffy. Gradually add the egg whites 2 or 3 at a time, beating well between additions and stopping occasionally to scrape down the sides of the bowl.

Combine the flour, baking powder and salt, whisk gently to blend. In 2 or 3 alternating additions, beat the dry ingredients and milk into the butter mixture, scraping down the sides of the bowl several times. Beat on medium-high speed for about 1 minute to smooth out any lumps and aerate the batter.

Scoop 1 cup of the batter into a small bowl. Fill your muffin cups 2/3 full.  I actually over filled mine by accident.  Totally wasn't paying attention.  I did have left over batter so I had to fill another 6 cups after baking the first batch. Add 2½ tbsp of the lemon blueberry jam to the reserved batter and blend well. Drizzle heaping teaspoons of this blueberry mixture over the batter in the pans. Use a skewer to swirl the blueberry mixture in short strokes to drag it down through the lemon batter without mixing it in.

Bake for 15 to 20 minutes or until a skewer comes out clean.
Remove the cupcakes to a wire rack to cool.
Lemon Buttercream
1 cup unsalted butter, softened
3 3/4 cups confectioners' sugar
1 lemon, juice and zest of
1 teaspoon vanilla extract
1/8 teaspoon salt

Combine butter, sugar and salt and beat till well combined.
Add lemon juice, zest and vanilla and continue to beat for another 3 to 5 minute or until creamy.

Fill a piping bag with the frosting.

So what I did was cut each cupcake horizontally in half.

Place one half on the bottom of an 8 oz mason jar.  Place a 1/2 tbs of the Blueberry jam on the cupcake.  Pipe a bit of the frosting on top of the jam.  Add another cupcake half and repeat the layers.

For each jar I used three cupcake halves.  This made 13 8 oz jars.

I stored them in the fridge over night.  I let them come up to room temp before the Lunch. These also were a huge hit.

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