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Ingredients
For the Blueberry Cupcakes:

  • 2 sticks (8 ounces) unsalted butter, very soft
  • 1 tablespoon vanilla
  • 2 cups granulated sugar
  • 1 teaspoon lemon zest
  • 4 large eggs, at room temperature
  • 1 cup full-fat sour cream
  • 1/2 cup whole milk
  • 3 and 1/4 cups plus 2 tablespoons cake flour, divided
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 cups blueberries, fresh or frozen, if using frozen don't thaw first

For the White Chocolate Buttercream:
  • 2 sticks (8 ounces) unsalted butter, VERY soft
  • 2 and 1/2 cups confectioners' sugar
  • 1/4 teaspoon salt
  • 2 tablespoons full-fat sour cream
  • 1 tablespoon whole milk
  • 6 ounces white chocolate, melted and cooled for 10 minutes (see post for more on this)

For the Blueberry Drizzle:
  • 1 cup blueberries, fresh or frozen, if using frozen don't thaw first
  • 1 tablespoon fresh lemon juice

Instructions
For the Blueberry Cupcakes:
  1. Preheat oven to 350 degrees (F). Line 2 cupcake tins with paper liners; set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter, vanilla, sugar, and lemon zest on medium speed until light and fluffy, about 2 minutes.
  3. Add in the eggs, one at a time, beating well after each addition.
  4. On low speed, beat in the sour cream, then the milk. Turn mixer off.
  5. Add in 3 and 1/4 cups of the cake flour, baking powder, baking soda, and salt. Use a fork to lightly toss the dry ingredients together. Using a rubber spatula, gently fold the dry ingredients into the batter, mixing just until combined. Be sure not to over mix here or your cupcakes will be dense! Set aside.
  6. In a small bowl combine the blueberries with the remaining cake flour and toss to coat. Gently fold the blueberries into the batter, stirring just until combined.
  7. Spoon batter into prepared cupcake tins (filling each mold 3/4 of the way - not more or they'll overflow).
  8. Bake one pan at a time, for 18-21 minutes, or until a cupcake tester inserted in the center of a cupcake comes out clean, or with just a few moist crumbs attached. Cool completely before frosting.

For the White Chocolate Buttercream:
  1. In a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium-speed until completely smooth.
  2. Reduce the mixer speed to low and gradually add the confectioners sugar, no more than a 1/2 cup at a time. Once all of the sugar has been incorporated, add in the salt, sour cream and milk.
  3. Add in the white chocolate and beat smooth. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a full minute. This step helps the frosting get nice and fluffy. If the frosting appears too thin, add a little confectioners' sugar, one tablespoon at a time; if the frosting appears too thick, add a little more milk, one tablespoon at time.

For the Blueberry Drizzle:
  1. In a small saucepan combine the blueberries and the lemon juice; bring to a simmer over medium heat and cook, stirring constantly and gently smashing the blueberries smooth, until thickened into a deep, dark blueberry reduction, about 12 minutes. Remove from heat.
  2. Place a fine-mesh strainer over a small bowl and push the puree though, leaving any skin/large chunks behind. Allow mixture to cool completely before using.

Assembly:
  1. Pipe or spread frosting on top of cooled cupcakes. Drizzle with a teaspoon of blueberry sauce, then top with a few fresh blueberries, if desired.

This article and recipe adapted from this site

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