Winterberry Christmas Cupcakes

My work had an Open House this weekend and my boss wanted cupcakes for the event. They are a mix of vanilla, marble, and chocolate cupcakes. They are topped with vanilla icing and fresh mixed berries. The berries are coated with a sugar mixture. They were simple and fresh :)

Dessert: Fall in Love Lemon Blueberry Cupcakes

Call me jaded, but falling in love with a cupcake just might be more wonderful than falling for any man :)


Joined Pinterest on Friday night and I have already adapted a cupcake recipe...no good can come from me browsing this site :) So the first one I fell in love with were the Lemon Blueberry Cupcakes. Now I love every dessert that is blueberry, but lemon usually scares me off. I like lemon candies, lemonade, lemon chicken, but I am not a fan of lemon meringue pie or a lemon tart. So I was a little hesitant about a lemon blueberry cupcake (injected with lemon curd filling) with lemon frosting. However mixed with the blueberries, the cake was unbelievable. And words can not describe the frosting... Yep for once I can't think of any words. The combination of flavours gave the dessert a delicious summery taste.

This recipe was adapted from a blog I actually follow called: Sweetapolita

Fall in Love Lemon Blueberry Cupcakes

Cake:

2 cups all-purpose flour + 6 tbs flour
2 tsps baking powder
1 tsp salt
3 cups fresh blueberries
1/2 cup sour cream
1/2 cup whole milk
2 tsps vanilla extract
3/4 tsp pure lemon extract
1 tsp lemon zest
1 cup unsalted butter, softened
1 1/2 cups sugar
4 eggs

Bake at 350 degrees for 20-25 minutes.

Mix together the fresh blueberries with 6 tablespoons of flour in a separate bowl. Mix dry and wet ingredients separately. Combine the two bowls together and blend with a mixer until smooth. Then gently fold the blueberry flour mixture into the batter.

Lemon Curd Filling:

1/2 cup unsalted butter
1/2 cup lemon juice
zest from 2 large lemons
3/4 cup sugar
1 tsp cornstarch
pinch of salt
6 egg yolks

Melt the butter on medium heat. Remove from the heat. Add the remaining ingredients to the sauce pan. Whisk in egg yolks. Cook combination on medium for roughly 10 minutes or until the filling has thickened. Do not allow it to boil. Strain through a mesh strainer into a bowl. Allow the lemon curd filling to chill in the refrigerator.

The lemon curd filling can be inserted with a Wilton 230 tip.

Frosting:

1 cup unsalted butter, softened
2 tsps lemon zest
5 1/2 cups icing sugar
3 tbsp lemon juice
6 tbsp heavy whipping cream (35%)
1/2 tsp pure lemon extract
pinch of salt
2 drops of yellow food colouring

Topping:

Sprinkle lemon zest and top with a blueberry.

Enjoy :)

Dessert: Blueberry Buckle

The Blueberry Buckle is a delicious cake to pair with your morning coffee or tea.

Yum :)

 

Blueberry Buckle Recipe



My mom's ancient recipe book - The 1981 edition that she got for her wedding



It has seen better days :) I once left it on the burner. The spine is badly charred.


The Recipe:

Cake

3/4 cup sugar
1/2 cup shortening
1 egg
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk

Topping

2 cups blueberries
1/2 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine

 Oven 350 degrees

Directions

- Cream 3/4 cup of sugar and shortening until fluffy. Add egg.
- Stir together 2 cups of flour, baking powder, and salt.
- Add milk. Beat until smooth.
- Spread cake into a greased baking pan.
- Top with blueberries.
- For the topping, combine the remaining 1/2 cup flour, 1/2 cup sugar, cinnamon, and butter or margarine until crumbly. Sprinkle over blueberries.
- Bake in a 350 degree oven for 45-50 minutes.
- Cut into squares and serve warm with coffee, milk, or tea.


 

Ingredients



The mixture should be the consistency of cookie dough




Top cake with blueberries


 

The topping mixture



Ready for the oven

Enjoy