Saturday, October 1, 2011

Lemon-Blueberry Blunder Cuppies



Once again I wanted to try a ForgivingMartha.com recipe (Tell me that the above doesn’t look delish!). This time there were more than 4 ingredients and more than three instructions. Cooking ADD apparently kicks in right about after the 5th ingredient.
I think there were two main reasons why I failed:
  1. I substituted wayy too many ingredients.
  2. I did not follow the recipe instructions AT ALL.
#1 i.e. Almond milk instead of regular milk. Coconut flour instead of all purpose, vanilla cake mix instead of regular cake mix, 2 cups blueberries instead of one, salted butter instead of unsalted, celery salt instead of regular salt.
#2 i.e. I sifted all dry ingredients together, including the sugar! (Who makes that mistake?!) Completely forgot about the two extra table spoons of flour to save for when folding the blueberries into the batter.
Outcomes:
#1 You can bet I am going to be reading recipe instructions beforeee I start baking.
#2 Maybe I’ll take my advice of “get everything out and ready before you begin.”
#3 You can be sure that I will not be using my iPhone to be reading off instructions… flour/sugar all over the place.
Lemon Blueberry Cupcakes with Lemon Buttercream FrostingCupcakes
¾ cup plus 2 tablespoons all-purpose flour, divided
¾ cup cake flour
1½ teaspoons baking powder
¼ teaspoons salt
8 tablespoons unsalted butter, at room temperature
¾ cup plus 2 tablespoons sugar
Zest of 1 lemon
2 large eggs, at room temperature
1 teaspoons vanilla extract
2 tablespoons lemon juice
½ cup plus 2 tbsp. milk, at room temperature
1 cup fresh blueberries
Frosting1/2 cup unsalted butter, at room temperature4 cups confectioners’ sugar, sifted1 tbsp. freshly squeezed lemon juiceZest of 1 large lemon
  1. Preheat the oven to 350 degrees.  Line cupcake pans with paper liners; Set aside. 
  2. In a medium bowl, combine the ¾ cup all-purpose flour, the cake flour, baking powder and salt; whisk together and set aside. 
  3. In the bowl of an electric mixer, combine the butter, sugar and lemon zest. Beat together on medium-high speed until light and fluffy, about 2-3 minutes. 
  4. Beat in the eggs one at a time, blending well after each addition. Beat in the vanilla and lemon juice. 
  5. With the mixer on low speed, mix in half of the dry ingredients just until incorporated. 
  6. Blend in the milk. Mix in the remaining dry ingredients, beating just until incorporated.
  7. In a small bowl, toss the blueberries with the remaining 2 tablespoons of all-purpose flour. Using a spatula gently fold the berries into the cake batter. 
  8. Divide the batter evenly between the prepared liners, filling each about ¾ full. 
  9. Bake 20-22 minutes, or until a toothpick inserted in the center comes out clean. 
  10. Let cool in the pans 5 minutes, then transfer to a wire rack to cool completely.
  11. To make the frosting, cream together the butter and sugar until fluffy.  Add the lemon and zest and mix until incorporated.
  12. Slowly add confectioner’s sugar until the desired consistency is reached.
  13. Top on cooled cupcakes and serve!
Ideally, these cupcakes must be the most fabulous tasting cuppies ever, but per usual, I blundered in the kitchen. It’s unfortunate how giddy my father gets when I make a kitchen mistake.

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