Sunday, February 12, 2012

Lemon Cupcakes with Blueberry Cream Cheese Frosting

It's a lazy Sunday afternoon here and one very welcome at that as I gear up for a rehearsal tonight! We had an incredible weekend with G's brother and girlfriend down from New Haven, CT along with some super swell friends and delicious food that was kicked off by a little birthday party for our old roomie, Lindsey, accompanied by these tasty cupcakes! (Run-on sentence much? No time for proper punctuation... too lazy!)

Hope you're feeling as blessed as I am today. Even in uncertain times, loving people and great food can really lift your spirit.

Happy Sunday <3

Lemon Cupcakes

makes about 20 (I did 12 regular and 20 minis)

1 c cake flour
1 c all purpose flour
2 tsp baking powder
1/4 tsp salt
11 tbs butter, salted
2/3 c brown sugar, loosely packed
2/3 c table sugar
4 eggs, beaten
1 tbs lemon zest (about two lemons)
2 tbs lemon juice

- Preheat oven to 375 and line or butter cupcake tins. Whisk together dry ingredients except for sugar. Beat sugars with eggs until combined, add lemon juice and zest. Combine all and spoon into cups. Bake for 12-15 minutes for larger cupcakes and about 8-10 for smaller. Allow to cool in pans for 10 minutes then place on a wire rack to complete cooling. Frost.

Blueberry Cream Cheese Frosting
makes about 3 cups or so

4 oz cream cheese, room temperature (1/2 of a normal slab)
1 stick butter, room temperature
1 tsp vanilla
1 tbs lemon juice
pinch salt
4 c powdered sugar
1/4 c ripe blueberries

- Combine cream cheese and butter until incorporated. Mix in vanilla, lemon and salt before adding powdered sugar, one cup at a time until smooth. Stir in berries last until broken and distributed into the frosting ( about a minute or two on medium speed. )