Somehow summer managed to sneak up on me this year. Our winter was so long here in Michigan, it was only two months ago that we had snow on the ground! Now, summer fruits are making an appearance in the grocery store and the Ann Arbor Farmer’s Market is in full swing.
Matt and I reserved a garden plot in our apartment complex this year. We decided to plant butternut squash, tomatoes, basil, and peppers. Matt has taken more of a lead with the garden and I wander over and check it out a couple times each week. We’re looking for a good way to combat the weeds that have been growing abundantly. So if anyone has any great ideas, please advise! (Correction... Matt has informed me that we also have green onions and cilantro in the garden as well. It's clear who has been devoting more time to this endeavor!)
Our new puppy Maya continues to be both the cutest and most challenging little dog in the world. She gives you love and kisses and then leaves a “present” in another room when we’re not looking. However, her puppy obedience classes have been a success and she now knows how to sit and come... when she wants to that is. One thing I can definitely say is that Maya keeps me more active than I ever was before. I purchased a fitbit a few weeks ago and have found that between morning and afternoon walks, I can usually hit my 10,000 steps a day goal. I’m positive that in my pre-doggy life I probably was averaging around 2,000 steps a day.
With all the excitement of summer and new puppies, I haven’t been baking quite as often. The result is that my cookbook has been piling up with recipes that I want to try out. I was recently sorting through trying to find a fun summer cupcake recipe. Blueberries have been ridiculously cheap lately, so I decided to use that as a theme for this post. These cupcakes have a delicate lemon flavor that is complimented by the blueberry filling and garnish. They are perfect to bring to an outdoor picnic or even a work potluck!
Lemon Cupcakes with Blueberry Filling
Makes 30 cupcakes
3 cups self-rising flour
½ teaspoon salt
1 cup unsalted butter, at room temperature
2 cups white sugar
4 eggs, at room temperature
1 teaspoon vanilla extract
2 tablespoons lemon zest
1 cup whole milk, divided
2 ½ tablespoons fresh lemon juice, divided
Lemon Cream Icing Ingredients
2 cups chilled heavy cream
¾ cup confectioners' sugar
1 ½ tablespoons fresh lemon juice
Blueberry Filling Ingredients
3 Tbsp granulated sugar
½ tsp pectin
½ pint of blueberries
1 Tbsp lemon juice
Preheat oven to 375 degrees F. Line 30 cupcake pan cups with paper liners.
Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
Fill the prepared cupcake liners with batter ¾ full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
To make the filling, stir together 3 tablespoons sugar and pectin until combined. Place sugar mixture, blueberries, and lemon juice in a small saucepan over medium heat. Bring mixture to a boil, stirring frequently. Continue to boil for 5 minutes, or until thickened. Cool filling completely.
To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes.
To assemble cupcakes, cut out a small portion of the centers of cupcakes. Pipe or spoon blueberry filling into the centers. Pipe or spread frosting on top of cupcakes and garnish with blueberries.
Heather’s Helpful Hints
I’m usually not a fan of buying kitchen gadgets for the sake of simplifying something that you could easily do by hand. However, I will say that a cupcake corer is an investment which will make the process of removing a portion of your cupcake much simpler. As a bonus, you can find one for about $5 on Amazon.