Grammys Blueberry Cupcakes Food

BLUEBERRY CUPCAKES.

Steps:

• Preheat the oven to 190 c, 170 c - gas mark 5.
• Measure the flour, sugar, butter and vanilla extract into a bowl. You then crack your 2 eggs, also in the bowl.
• Beat the mixture hard with a wooden spoon or a fork until you have a light, fluffy batter.
• Fold in the blueberries, then use a teaspoon to fill 12 paper cases in a cupcake tray.
• Put the tray in the oven for 15 minutes. Once well cooked all the way threw, put them on a wire rack and leave to cool.

LEMON BLUEBERRY CUPCAKES

Steps:

• Preheat oven to 350F degrees. Line (1) muffin tins with 12 cupcake liners. Set aside.
• In a medium bowl, mix flour, baking powder, baking soda and salt. Set aside.
• In a large bowl, using an electric or stand mixer on medium speed, beat eggs and sugar for about 2 minutes, or until light and creamy. Add the butter and vanilla extract and beat on low speed for about 1 minute, or until well blended. Beat in the dry ingredients on low speed until blended. DO NOT OVER MIX! Add the sour cream. lemon zest, and lemon juice and beat until smooth. Fold in blueberries.
• Fill each cupcake liner about 3/4 the way full with cupcake batter. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Allow cupcakes to cool before frosting.

BLUEBERRY CUPCAKES

Steps:

• Preheat oven to 350 F (175 C).
• In a medium-sized mixing bowl or bowl of a stand mixer, mix together sugar, cake flour, baking powder, baking soda, salt, and lemon zest.
• Add butter and mix on medium-low speed for three minutes. Because there is so little butter, you'll end up with a very fine crumb texture.
• In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
• Add the egg mixture to the flour mixture and beat on medium speed until just combined.
• Slowly add milk and mix on low speed until just combined. The batter will be liquid. (Don't worry, you didn't do anything wrong. It's supposed to be that way.)
• Gently fold in blueberries.
• Fill cupcake liners just over 1/2 full.
• Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it. The cupcakes should appear white with specks of vanilla bean. They should not turn a golden brown. If they are not done, test again in two minutes. If they are still not done, test again in another two minutes.
• When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don't own a cooling rack) to cool.
• Heat blueberries in a small pot on medium-low heat, stirring periodically for about five minutes or until they soften and start to release their juice.
• Push the cooked blueberries through a fine sieve to get a smooth blueberry sauce.
• Beat butter on high speed with an electric mixer for about three minutes until light and airy.
• Mix in powdered sugar a little bit at a time.
• Add salt and continue to beat for another minute. If desired, add more powdered sugar to make the buttercream frosting stiffer.
• Remove half of the frosting and place in a separate bowl.
• Add 3 teaspoons of cooled blueberry sauce to the frosting still in the electric mixer bowl and mix until the frosting looks uniformly light purple.
• Place some of each kind of frosting into one piping bag. Use a spatula to spread vanilla frosting on one half of a piping bag fitted with a star tip and blueberry frosting on the other half of the bag.
• Pipe a frosting swirl onto cooled cupcakes.

LEMON BLUEBERRY CUPCAKES WITH LEMON CREAM CHEESE FROSTING

Steps:

• For the cupcakes: Preheat the oven to 350 degrees. Line cupcake tins with 24 paper liners.
• Mix the flour, soda and salt together in a bowl. Set aside. Add the butter and sugar to a mixing bowl and cream until light and fluffy. Add the eggs 1 at a time and mix thoroughly. Add the vanilla and lemon zest and mix to combine. Add the dry mixture in 3 parts alternating with the sour cream, ending with dry mixture. Stir in the blueberries. Fill the prepared tins two-thirds full and bake 16 to 20 minutes. Cool.
• For the frosting: Cream the butter and cream cheese until smooth. Add the vanilla, lemon zest and juice and blend until combined. Add the powdered sugar gradually until combined.
• Frost the cooled cupcakes with the cream cheese frosting.
• This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

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.

GRAMMY'S BLUEBERRY CUPCAKES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
• Sift flour, baking powder, and salt together in a bowl.
• Cream sugar and butter in a large bowl with an electric mixer. Add eggs, one at a time, beating well after each addition. Add flour mixture in 2 batches, alternating with milk, beating batter briefly after each addition.
• Crush 1/2 of the blueberries with a fork in a small bowl; mix into the batter. Gently fold remaining blueberries into the batter and fill the prepared muffin cups 3/4 full.
• Stir sugar and cinnamon for topping together in a small bowl; sprinkle over cupcakes.
• Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes. Cool in the tin for 30 minutes. Transfer to a wire rack to cool completely.

BLUEBERRY CUPCAKES

Steps:

• Preheat the oven to 350. Insert liners into a medium cupcake pan.
• With an electric mixer on medium speed, cream the butter and sugar in a large bowl until fluffy, about 3-5 minute Add the eggs to the creamed mixture and beat well.
• In a separate bowl sift together the flour, baking powder and salt.
• Beat portions of the dry ingredients into the creamed mixture alternating with the milk. Mix for 3 minute With a spatula, fold in the vanilla and blueberries.
• Fill cupcake liners one-half to three-quarters full with batter. Bake 20-25 minute.

BLUEBERRY CUPCAKES

Steps:

• Make the topping: Mix together granulated and brown sugars and cinnamon.
• Make the cupcakes: Preheat oven to 375 degrees with rack in upper third of oven. Line cups of a standard muffin tin with baking cups. Sift together flour, baking soda, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Beat in eggs, 1 at a time, then beat in vanilla, scraping down sides of bowl. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with sour cream and beginning and ending with flour. Fold in blueberries.
• Divide batter among baking cups. Add topping, pressing to adhere to batter. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 20 to 21 minutes. Remove cupcakes from tin, and let cool completely on a wire rack.
• Make the icing: Beat together butter and cream cheese with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to low, and gradually beat in vanilla and confectioners' sugar. Raise speed to medium-high, and beat 1 minute. Spoon jam on top of icing, and without stirring, spoon icing into a disposable pastry bag. Snip off a 3/4-inch opening in tip, and pipe swirled mounds of icing on top of each cupcake. Although best if eaten immediately, cupcakes can be refrigerated up to 6 hours and brought to room temperature 45 minutes before serving.