Blueberry Lemon Curd Cupcakes

The lemon curd adds a tart and tangy flavor, that pairs well with the subtle berry flavor of the blueberry buttercream.  Overall the cupcake is lighter in scope, and not as dense as the chocolate cupcakes.  This cupcake is perfect for an afternoon snack along with a cup of tea.

For recipes, click on the tags to the right:

Little Cakes: The Vanilla Cake
Frosting:  Blueberry Buttercream Frosting
Filling: Lemon Curd Filling

The Vanilla Cake

Yield:  24 cupcakes
Prep Time: 15 minutes
Bake Time:  20 minutes

INGREDIENTS:

2 cups flour
1 1/3 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

4 egg whites
3/4 cup buttermilk
3/4 cup sourcream
1 tablespoon vanilla extract

1.  Preheat oven to 350 degrees F.  Line cupcake tins with paper cups.

2.  Into a large mixing bowl add all of the dry ingredients and whisk together.  Next, add in all of the wet ingredients and stir together until well blended.

3.  Fill cupcake tins 3/4 full and bake for 20 minutes, or until a toothpick inserted into the center comes out clean.  Allow cupcakes to cool on a rack.

4.  If making Blueberry Lemon Curd cupcakes, use a small serrated knife to cut out a small cone from the top/center of the cupcake.  Add a teaspoon full of Lemon Curd into the hole, and then place a dollop of Blueberry Buttercream frosting on top.

Blueberry Buttercream Frosting

Yield: Enough for 24 cupcakes
Prep Time: 15 minutes

INGREDIENTS:

1 cup butter, softened
2 hefty tablespoons blueberries, pulped
4 1/2 cups powdered sugar

1.  Use a mortar and pestle to mash and pulp the blueberries.  Strain pulp into a small glass, gently mashing the pulp into the strainer to get every last juicy blueberry drop out.  You should end up with more than two tablespoons of liquid.

2.  Beat butter for 2 minutes on medium-high speed until light and fluffy.  Add blueberry liquid and beat on low speed until butter turns a uniform lavender color.

3.  Slowly add powdered sugar and whip on medium-high speed until well blended.  Refrigerate until needed.

Lemon Curd Filling

The lemon curd is prepared ahead of time, and allowed to cool down before adding it into the cupcake.  It has a sweet and tangy flavor. 

Yield: Enough for 24 cupcakes
Prep Time: 20 minutes

INGREDIENTS:

3 eggs
1 cup sugar
1/2 cup fresh lemon juice
1/4 cup butter, melted
1 tablespoon fresh lemon zest

1.  Add the eggs and sugar into a small sauce pan and whisk together.

2.  Place this small sauce pan into a larger sauce pan filled half way with water, over medium heat.

3.  Into the egg mixture add the lemon juice, butter and lemon zest.  Stir constantly for about 15 minutes.  The mixture is ready when it has thickened up a little and coats a spoon.  Remove from heat and allow to cool down.  Pour mixture into a bowl and refrigerate until needed. 

Black Bottom Cream Cheese Cupcakes with Salted Caramel Frosting

This cupcake is dense, heavy, rich delight.  The cream cheese is infused with dark chocolate pieces, and is enveloped in dark chocolate cake.  The frosting is infused with caramel sauce, and then a swirl of caramel is drizzled over it.  A little dash of sea salt is sprinkled on top to create a salty sweet experience.  This cupcake may be enjoyed alone, or with a cup of black coffee.

For recipes, click on the tags to the right:

Little Cakes: Black Bottom Cream Cheese Cake
Frosting: Salted Caramel Frosting
Toppings:  Caramel Sauce

The Black Bottom Cream Cheese Cake

Yield: 24 cupcakes
Prep Time: 15 minutes
Bake Time: 30-35 minutes

INGREDIENTS:

1  (8 oz) package of cream cheese softened
1 egg
1/3 cup white sugar
1/8 teaspoon salt
1 cup semisweet or 60% cocoa dark chocolate chips

1 1/2 cups flour
1 cup sugar
1/4 cup special dark cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil or olive oil blend
1 tablespoon cider vinegar
1 teaspoon vanilla extract

1.  Preheat oven to 350 degrees F.  Line cupcake tins with paper cups.

2.  In a medium bowl, beat together the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy.  Stir in the chocolate chips, and then set aside.

3.  In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt.  Add the water, oil, vinegar and vanilla.  Stir together until well blended.

4.  Fill cupcake tins 1/3 full with the cake batter, and then top off with a spoon full of the cream cheese mixture.  Bake in a preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.

5.  Allow the cupcakes to cool completely before frosting.  I recommend the Salted Caramel Frosting, with a swirled topping of Caramel Sauce, and a light sprinkle of sea salt.
 

Salted Caramel Frosting

Yield: Enough for 24 cupcakes
Prep Time: 10 minutes

INGREDIENTS:

1 cup salted butter at room temperature
4 cups powdered sugar
3/4 cup caramel sauce (completely cooled)
1 teaspoon vanilla extract
1 teaspoon coarse sea salt.

1.  In a large mixing bowl, whip butter on medium-high speed 3-4 minutes or until pale and fluffy.

2.  Add powdered sugar a little at a time and blend on low speed until the mixture comes together.

3.  Add the caramel sauce and vanilla, and then whip on medium-high speed for about 2-3 minutes or until the frosting is light and fluffy.

4.  Set the sea salt aside for now.  You will use it later after frosting the cupcakes.