Sunday, July 3, 2011

Red White and Blueberry Cupcakes

I completely forgot to post this yesterday! Hope everyone had a great 4th! We did yard work, went to a pool party and then a fish fry! What a great day, but unfortunately no pictures (I know, I'm losing my touch!)

Happy 4th of July! So thankful for the freedoms that we were given by others who gave their lives! So thankful also for getting to spend a good long weekend with my handsome husband!
Here's a little patriotic dessert for today! : )

Red White and Blueberry Cupcakes (aka Lemon-Blueberry Cupcakes)
from Betty Crocker

*Recipe note: The icing listed did NOT work for me. It was very runny. I think that the butter was the problem. When I typically make icing, it is a mixture of powdered sugar, milk and about a teaspoon of vanilla. Sometimes I will add cream cheese. Next time that I make these, I will stick to what I'm used to. The cupcakes are not necessarily aesthetically pleasing, but at least they taste good!

Cupcake Ingredients
box Betty Crocker® SuperMoist® lemon cake mix
1 1/2
cups fresh blueberries
cup water
cup vegetable oil
tablespoon grated lemon peel
package (3 oz) cream cheese, softened

Frosting Ingredients
2 1/2
cups powdered sugar
cup unsalted butter, softened
teaspoon grated lemon peel
teaspoon kosher (coarse) salt
1 1/4
teaspoons vanilla
tablespoon milk
cup fresh blueberries
Lemon peel, if desired
Fresh mint leaves, if desired
  1. Heat oven to 375°F for shiny metal pans (or 350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  2. In small bowl, gently toss 2 tablespoons of the dry cake mix with 1 1/2 cups blueberries to coat; set aside.
  3. In large bowl, beat remaining cake mix, water, oil, lemon peel, eggs and cream cheese with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Fold blueberry mixture into batter. Divide batter evenly among muffin cups.
  4. Bake 18 to 22 minutes or until tops are light golden brown. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
  5. In medium bowl, beat powdered sugar, butter, 1 teaspoon lemon peel, the salt, vanilla and 1 tablespoon milk on high speed about 4 minutes or until smooth and well blended, adding more milk by teaspoonfuls if needed. Frost cupcakes with frosting. Garnish with 1 cup blueberries the lemon peel and mint leaves. Store in airtight container at room temperature.

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