#Amazing #Recipes #In #The #World #LEMON #BLUEBERRY #CUPCAKES

Delicious and healthy family choice special food and drink

3 cups cake flour + extra for coating blueberries
2 teaspoons baking powder
1/2 teaspoon salt
8 ounces unsalted butter, room temperature
2 cups sugar
4 eggs
2 teaspoons vanilla extract
zest of 1 organic lemon
1 cup whole milk
1 1/2 cup blueberries

Instructions :
Preheat oven to 350.  Line muffin tins with cupcake wrappers.  This recipe makes 30 cupcakes.
Sift together flour, baking powder and salt. Set aside.
Gently toss blueberries with a light coating of flour.  Set aside.
In the bowl of a stand mixer, beat butter and sugar on medium-high using the paddle attachment.  Beat until pale and fluffy, about 4 minutes.
With the mixer on low, add eggs one at a time.  Mix well after each egg.
Add vanilla extract and lemon zest.  Mix to combine.
Add one third of your dry ingredients and mix on low, just until combined.
Add one half of your milk.  Mix gently.
Add in remaining ingredients, alternating dry, wet, dry.  Do not over mix.
Using a spoon or spatula, gently fold blueberries into batter, being careful not to break berries.
Fill cupcake liners 2/3 full with batter.
Bake 17-20 minutes or until toothpick inserted in center comes out clean.
Let cupcakes cool in pan for 5 minutes, then remove to wire rack until completely cool.
For the Lemon Cream Cheese Frosting:

16 ounces cream cheese, softened
8 ounces unsalted butter, room temperature
2 pounds confectioners sugar
1 teaspoon vanilla extract
1 organic lemon, zest and juice

1. Using a stand mixer fitted with the paddle attachment, mix the butter and cream cheese until smooth.

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