Blueberry Cupcakes With Blueberry Buttercream Food

BLUEBERRY CUPCAKES WITH BLUEBERRY BUTTERCREAM

Steps:

• Pre-heat the oven to 180 ºC (350 ºF) and line a cupcake baking tray with 12 cupcake cases.
• In a bowl, mix together all blueberry cupcake ingredients except for the blueberries.
• Mix until a smooth batter forms, but do not over-mix.
• Fold in the blueberries until they are evenly distributed.
• Using an ice cream scoop or a spoon, fill the cupcake cases about 3/4 full with the cupcake batter.
• Bake in the pre-heated oven at 180 ºC (350 ºF) for about 20 minutes or until golden brown and an inserted toothpick comes out clean.
• Remove the cupcakes from the cupcake baking tray and allow to cool before decorating.
• In a saucepan, bring the blueberries and lemon juice to a boil. The blueberries will soften and release their juice.
• Simmer until the juice is significantly reduced in volume and a thick, jam-like consistency is reached (about 5 - 10 minutes).
• Pass the cooked blueberries through a sieve to remove their skins. Use a spatula or spoon to press the blueberry "jam" against the sieve so as to extract all of the reduced juice.
• Allow the reduced juice to cool completely before adding it to the buttercream. If it is too warm, it will melt the butter, which you most definitely don't want.
• Using either a hand mixer with the beater attachments or a stand mixer with the paddle attachment, beat the butter until pale and somewhat fluffy.
• Add 1/2 of icing/powdered sugar and beat the butter/sugar mixture on medium to high speed for about 5 minutes.
• Add the remaining 1/2 of icing/powdered sugar and beat the mixture for a further 10 minutes (5 minutes medium speed, 5 minutes high speed). At this stage, the buttercream should be very pale, creamy and fluffy.
• Add the cooled reduced blueberry juice, all at once, and beat the buttercream at high speed for 1 minute.
• Using a spatula, scrape along the mixing bowl walls to check that all of the blueberry juice has been incorporated. If it hasn't, mix again for 1 minute.
• Using an 18 mm open star nozzle and piping bag, pipe the blueberry buttercream on top of the blueberry cupcakes. (Note 2)
• The cupcakes keep well in a closed container in a cool dry place for about 3 - 4 days. (But only if you hide then really well...)

LEMON-BLUEBERRY CUPCAKES WITH BLUEBERRY-LEMON BUTTERCREAM FROSTING

Steps:

• Combine frozen blueberries, sugar, and lemon juice for jam in a small pot over medium heat; bring to a simmer. Cook, stirring occasionally, until mixture has reduced and thickened, about 12 minutes. Remove from the heat.
• Pour mixture through a fine mesh sieve, pressing solids to extract as much jam as possible; you should have approximately 1/4 cup. Discard any solids and refrigerate jam until completely cool, at least 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
• Whisk flour, baking powder, and salt for cupcakes together in a small bowl.
• Cream sugar and butter together in a large bowl until light and fluffy. Mix in lemon juice, lemon zest, and vanilla until combined. Add flour mixture in 2 batches, alternating with buttermilk, beating batter just until combined after each addition; batter will be somewhat thick.
• Place frozen blueberries in a small bowl and toss with flour until coated. Add to the batter and fold to incorporate. Spoon batter into the prepared muffin cups, filling each one 3/4 full.
• Bake in the preheated oven for 20 minutes. Check to see if a toothpick inserted into the centers comes out clean, and continue to bake, if needed, for 4 to 8 more minutes. Cool in the pans for 5 minutes before removing to a wire rack to cool completely, about 20 minutes more.
• While the cupcakes are cooling, remove blueberry jam from the refrigerator. Measure out 1/4 cup for the frosting and reserve any extra for another use.
• Beat butter for frosting in a large bowl until creamy and smooth. Add 1 cup powdered sugar, lemon zest, lemon juice, and salt; beat until thoroughly combined. Add 1/4 cup blueberry jam and mix until combined. Add 1 cup powdered sugar and mix until smooth. Repeat with remaining 1 1/2 cups powdered sugar. Add heavy cream and beat until frosting is smooth and fluffy, 1 to 2 minutes more.
• Frost cooled cupcakes.

BLUEBERRY CAKE/CUPCAKES

Steps:

• Cream together butter and sugar,add eggs one at a time, add vanilla.
• In an other bowl sift dry ingredients, Stir some of the flour mixture into the butter mixture, then stir in some of the milk, alternating flour and milk until everthing is combined - without overmixing.
• Fold in blueberries gently.
• Pour into greased & floured baking pan and bake at 350 for 25 minutes for muffins or 45-50 minutes for a loaf, dusting top with a little additional sugar before baking.