Lemon Blueberry Cupcakes

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Back at the end of July, Chincoteague Island had their Annual Blueberry Festival. In addition to a wide array of arts and crafts, and delicious food offerings, they sell flats of blueberries for a great price. We ordered a flat, and brought it home. We immediately froze and bagged most of them, to be used through out the year in various recipes. My home brewing husband, Jon, brewed a blueberry cream ale a few weeks ago. It’s getting ready to be kegged next week, and should be pouring shortly thereafter. Neither of us can wait to try it! That, however, is another post…

I’d been wanting to make these beautiful cupcakes for some time now, back when Annie posted them in the spring. They looked so deliciously light, and airy. And lemon/blueberry is just about one of my favorite combinations on the planet. This one is definitely a winner! A  fresh change of pace from a traditional run-of-the-mill standard cupcakes (not that there’s anything wrong with that!). I love that the cream cheese frosting has a hint of lemon too, just puts it over the edge. Try these!

Lemon Blueberry Cupcakes

Yields: about 16 cupcakes

For the cupcakes:
¾ cup plus 2 tbsp. all-purpose flour, divided
¾ cup cake flour
1½ tsp. baking powder
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
¾ cup plus 2 tablespoons sugar
Zest of  1 lemon
2 large eggs, at room temperature
1 tsp. vanilla extract
2 tbsp. lemon juice
½ cup plus 2 tbsp. milk, at room temperature
1 cup fresh blueberries

For the frosting:
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
3 cups confectioners’ sugar, sifted
1 tbsp. freshly squeezed lemon juice
Zest of 1 large lemon

Additional fresh blueberries, for garnish

Preheat the oven to 350? F.  Line cupcake pans with paper liners.  In a medium bowl, combine the ¾ cup all-purpose flour, the cake flour, baking powder and salt; whisk together and set aside.  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.  Beat in the eggs one at a time, blending well after each addition.  Beat in the vanilla and lemon juice.  With the mixer on low speed, mix in half of the dry ingredients just until incorporated.  Blend in the milk.  Mix in the remaining dry ingredients, beating just until incorporated.

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.  Divide the batter evenly between the prepared liners, filling each about ¾ full.  Bake 20-22 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in the pans 5 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer.  Beat on medium-high speed until well combined and smooth, about 2-3 minutes.  Mix in the lemon juice and lemon zest.  Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired. Garnish with fresh blueberries.

Source: Annie’s Eats

Pineapple Upside-Down Cake

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pineappleupside

Who doesn’t remember this cake from their childhood? I remember my “Aunt Sissy” making a notorious Upside-Down Cake. She’s been gone for quite a few years now. Unfortunately I wasn’t into cooking and/or baking at that time. So, sadly I never got the recipe. However, this recipe was close, and certainly brought back memories.

The cake itself is ultra moist and dense. The lovely caramelized sugar and pineapple rings on top are loaded with flavor, and make for a beautiful presentation as well.  It would be an excellent choice to make for an upcoming Holiday get together, as “that time of year” will be here before we know it. I know I can’t speak for anybody else – but I myself cannot wait! I’m counting down the days my friends. Enjoy!

Pineapple Upside-Down Cake

Makes one 9-inch cake

7 slices canned unsweetened pineapple (20-ounce can)
3 tablespoons unsalted butter
¾ cup packed light brown sugar
19 maraschino cherries
2 large eggs
2 tablespoons buttermilk
½ teaspoon vanilla
1 cup all-purpose flour
¾ cup granulated sugar
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
6 tablespoons (¾ stick) unsalted butter, softened
6 tablespoons buttermilk

1.  Preheat oven to 350°F. Have ready a 9×2-inch round cake pan. Drain pineapple and place in one layer on paper towels to absorb the excess juice.

2.  Place the 3 tablespoons unsalted butter in the cake pan. Place the pan in the oven until the butter is melted. Tilt to coat all sides with butter. The extra butter will settle in the bottom of the pan. Sprinkle the brown sugar evenly over the bottom of the pan.

3.  Place one pineapple ring in the center of the pan and arrange six more around it. Place the maraschino cherries in the center of each ring and in the spaces between them.

4.  In a small bowl, whisk together the eggs, 2 tablespoons of buttermilk and vanilla with a fork.

5.  In a mixer bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the 6 tablespoons of unsalted butter and 6 tablespoons of buttermilk. Beat on low speed just until the flour is moistened, then increase the speed to medium, or high if using a handheld mixer, and beat for exactly 1½ minutes. The batter will be stiff. Add one-third of the egg mixture at a time, beating for exactly 20 seconds and scraping the bowl after each addition. Scrape the batter over the fruit in the pan and spread evenly.

6.  Bake until a toothpick inserted in the cake comes out clean, 35 to 40 minutes. Remove the cake from the oven and tilt the pan in all directions to detach it from the sides of the pan. Let cool for 2 to 3 minutes before unmolding.

7.  Invert a serving platter on top of the pan. Cover your hands with oven mitts and turn the cake onto the platter. Lift off the pan. If any fruit or cherry pieces are askew, use a fork to push them back into place. If any brown sugar is left in the pan, scrape it up and spoon it over the cake. Serve warm or cool.

Source:  Brown Eyed Baker,  originally from Joy Of Cooking

Blueberry Muffins

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blueberrymuffins

My mother-in-law was visiting with us last week. Unfortunately, we don’t get to see her often as her current job has her based in California. So, when she comes to visit…it’s always a real treat. I had thought that I would get a lot done while she was here, as far as gardening and cooking goes. But, sometimes it’s just nice to take a break from it all, and that’s kind of what I did. Hence, the lack of recent blog posts.

One thing I did manage to make while she was here are these blueberry muffins. I’m very glad I did, because this will be my go -to blueberry muffin recipe from now on. I have tried several recipes before, and every time, have been let down. The muffins were either too dense, not sweet enough, or dry. Not these though; they were perfect in every way, shape, and form.

Streusel-Topped Bluberry Muffins

Yield: 18 standard size muffins

Ingredients:

1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/2 tsp salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg, beaten
1/3 cup milk
1 cup fresh blueberries

For Crumb Topping:

1/2 cup light brown sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg

Directions:
Preheat oven to 400 degrees. Grease 2 muffin tins with baking spray or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder in a large bowl. Make well in center of ingredients.

Place 1 vegetable oil into a small measuring cup; add the egg and enough milk to make 1 cup of liquid. Mix this into the flour mixture. Fold in blueberries. Fill muffin cups 3/4 way full, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Combine 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon in the bowl of a food processor. Process for 10 1-second pulses, or until mixture resembles wet sand. Alternately, you could use a fork or pastry cutter.

Bake in preheated oven for 20 to 25 minutes, or until golden brown on top.

Adapted from Allrecipes.com

Zucchini Spice Cupcakes

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Zucchini Spice Cupcakes

My father has got one of the greenest thumbs that I’ve ever seen. Every summer, for as long as I can remember, my dad has had a HUGE garden. It’s actually come to be quite the spectacle at their current home. They live on Chincoteague Island, which is a popular tourist destination in summer. Evidently, people are not used to seeing a garden up close and personal. Every time we are visiting, there are folks stopping in the street to take pictures. Poor souls – I don’t know what I would do without a garden at my fingertips!

Last weekend my dad gave me two HUGE zucchinis. You know, the kind that are too big to do anything with? Then, I came across a post over at Erin’s site. It was the perfect use for these goliaths. Actually, I only used one. Any suggestions for the other?

These were seriously some of the best cupcakes I’ve had in my life. And, I’ll tell you kids, I’m no stranger to a cupcake. The were so moist and delicious, they literally melted in your mouth. They would have been awesome “as is”. But then, to slather them with heavenly cream cheese frosting? OMG, make these.

I always have a cache of spices I am trying to use up, so I tweaked the original recipe a bit. I added in some allspice, as well as a pinch of 5-spice powder. If you don’t have those – feel free to omit them, they will still be just as good!

Zucchini Spice Cupcakes

Yields: 24 cupcakes

3 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp table salt
2 tsp ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 tsp ground allspice
1/8 tsp Chinese 5-Spice Powder
1 cup vegetable oil
2 large eggs, at room temperature
1 tbsp pure vanilla extract
1 tsp grated lemon zest
2 cups packed light brown sugar
3 cups packed grated zucchini
1 cup walnuts, toasted and coarsely chopped

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. In another bowl, whisk together oil, eggs, vanilla, and zest until well blended; whisk in brown sugar until smooth. Stir in zucchini, then add flour mixture and stir until just combined. Stir in walnuts.

Divide batter evenly among lined cups, filling each three quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature or frozen up to 2 months, in airtight containers.

To finish, use an offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature before serving.


Cream Cheese Frosting

1 cup (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioner’s sugar, sifted
1/4 teaspoon pure vanilla extract

With an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1/2 cup at a time, and then vanilla, and mix until smooth and combined, scraping down sides of bowl as needed. If not using immediately, frosting can be refrigerated up to 3 days in an airtight container; before using bring to room temperature, and beat on low speed until smooth again.

Adapted from: Erin’s Food Files