Monday, June 14, 2010
Blueberry Filled Lemon Cupcakes w/ Lemon Butter-Cream Frosting
SERIOUSLY Dangerous...but a summer desert...that is GREAT for BBQ's, baby showers, family get togethers...um just for the heck of it!
We are going to Dr. just like we did for the last one! Or...you know,,,just make it the way it says on the box...and add lemon extract....
Use a Vanilla Cake mix, or a White Cake mix (this is what I used in the pic)
Easy White Cake (made into Lemon Cake) thanks to "our best bites" for the idea!
1 box white cake mix
1 cup all-purpose flour
1 cup granulated sugar
3/4 tsp salt
4 egg whites
1 1/3 cups water
2 Tbs vegetable oil
1 cup sour cream
1 tsp vanilla extract (use clear vanilla if you want a pure white cake)
1 tsp lemon extract ( I USE WAY MORE...like 2 teaspoons)
Mix all dry ingredients with a whisk, then add wet ingredients. Beat for two minutes until fluffy.
For cupcakes: fill paper liners 3/4 full and bake according to box directions. Makes 36 cupcakes.
Filling: Simply Fruit Blueberry spread by Smucker's. You can find it near the other jams and jellies and it has big chunks of real fruit and tends to be less sugary than a normal jam. If you do use a jam or jelly (which works great) and want to cut the sweetness a bit, try adding a little fresh lemon juice. I pop it into a food possessor or blender and give it a few whirls...to make it smoother to go through the decorating tip.
again here is the HOW TO fill a cup cake tip by the pro's.
Lemon Butter Cream Frosting (QUADRUPLE THIS)
recipe by ourbestbites.com
3 T Flour
1/2 C milk (whole milk is best, but I used non-fat when it's all I have and it's actually fine)
1/2 C real butter
1/2 C sugar (that's granulated sugar, not powdered sugar)
2 t lemon extract
* I also added a lil fresh lemon juice to taste.
Whisk together the flour and the milk. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken. I think this is the critical point for any of you who have had problems with this recipe. I have a feeling people are under-cooking this part. Let it cook, while stirring, until it looks like pudding (you should be able to see the bottom of the pan when you stir it). Even though it's thick, you can still it through a mesh strainer (just whisk the mixture in the strainer to push the thick stuff through) and then let it cool completely to room temp. or chill it in the fridge. It needs to be cooled completely. If you don't let it cool completely, it will melt the butter and you'll have runny frosting.
It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You'll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat on the highest speed you can get to without it spraying all over the place for 7 minutes. Yes, 7 whole minutes, maybe even 8 or 9. I know that seems like a long time, but that's when the magic happens!
You will be scared because it will look like a weird goopy mess at first and you'll wonder what on earth you did wrong. Keep beating and something amazing happens. It goes from that goopy mess to something thick, velvety smooth, and perfectly fluffy.
Use it to fill cupcakes or other pastries, or as a frosting on top. You can't go wrong putting this on just about anything :)
After trouble-shooting with a lot of people, here are some helpful Notes:
1. Use real butter, and a good name-brand. Cheap butter does weird things.
2. If you beat for the 6-8 minutes and the mixture still looks strange, beat longer and at a higher speed if you can. It should come together, but it takes a little patience!
Fill up your cake decorating bag... top with a blueberry and WALAH!!!!
This is the BEST frosting I have EVER HAD!