Lemon and Blueberry Cupcakes
Blueberry and lemon pair beautifully in these fabulous cupcakes. The topping of blueberries and Woody’s Lemon Ice Candy make a pretty presentation for this sweet dessert.
Ingredients
- 3 (1/2) cups Shawnee Mills All Purpose Flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup (1 1/2 sticks) Hiland Unsalted Butter, room temp
- 1 3/4 cup sugar
- 1/4 cup Roark Acres honey
- 1/3 cup fresh lemon juice
- 1 teaspoon lemon zest, packed
- 4 large eggs
- 1 cup plus 4 tablespoons Hiland Buttermilk
- 2 1/2 cups fresh blueberries (reserve 24 for garnish)
- Frosting:
- 11 ounce high quality white chocolate, finely chopped
- 12 ounce cream cheese, room temp
- 3/4 (1 1/2 sticks) Hiland Unsalted Butter, room temp
- 2 tablespoons fresh lemon juice
- Woodys Lemon Ice Candy
- Cupcakes:
Preheat oven to 350 degrees. - Place 24 cupcake papers in two muffin tins
- Sift flour, salt, baking powder, and baking soda into a medium bowl.
- Using electric mixer, beat butter in large bowl until fluffy.
- Gradually add sugar, beating until blended, scraping down sides of bowl occasionally.
- Beat in lemon juice and honey, add zest, then eggs 1 at a time.
- Continue to beat until well blended.
- Beat in dry ingredients in batches alternating with buttermilk. Fold in berries.
- Fills each cupcake paper with 1/3 cup of batter. An ice cream scoop works well for this part of the process. Bake cupcakes for 20-25 minutes or until inserted toothpick comes out clean. Carefully monitor after 20 minutes. Cool cupcakes in muffin tins for 5 minutes. Remove muffins from tins and cool completely on cooling rack.
- Frosting:
– Melt white chocolate in double boiler over simmering water. – Remove boiler top from water, stir until smooth, and cool until lukewarm. - Using electric mixer, beat cream cheese and butter in large bowl until blended.
- Add lemon juice and cooled white chocolate and beat until well blended.
- When completely cooled, ice the cupcakes with a small cake spatula or piping bag. If you use a piping bag you will be applying more icing to each cupcake and should double the recipe. Garnish with Woody’s Lemon Ice Candy and reserved blueberries.