Blueberry Lemon Cupcakes

This weekend included two batches of cupcakes! Sunday was a Pig Roast BBQ at Carly and Charles' casa in the Inner Richmond. They are former co-workers of Molly and Mike's who have recently started a monthly BBQ featuring a whole roasted beast/animal/creature.

I missed last month's lamb because we already had a BBQ that day and really, we can only manage about one event per day with Donut. I really aim to keep her on a schedule so that she can have some consistency as she learns to sleep, etc...

So I bought a huge clamshell of blueberries with the intention of trying to incorporate them into cupcakes but they turned out to be more like muffins...bleh. But again, take the base yellow cake recipe and augment with fruit, etc... but be sure to adjust cooktimes for added moisture from the fruit.

Forrest thought these looked a bit too "healthy and organic" because of the earthy color and the visible bits of blueberry skin. And I was overcompensating for the extra moisture in the batter from the fruit so I cooked it a bit longer and well, they were admittedly a tiny bit dry - arg. But I thought the frosting was a really pretty shade of blue/purple...

Recipe

3/4 cups self-rising flour
3/4 cups all-purpose flour
1/2 cup (1 sticks) unsalted butter, softened
1 cups sugar
2 large eggs, at room temperature
1/4 cup milk
1/4 lemon juice
1/2 cup crushed blueberries (in blender with lemon juice)


Frosting
1 sticks butter
1 Tablespoons Vanilla
3-4 cups Powdered Sugar
1/2 cup crushed blueberries in lemon juice

Preheat oven to 350 degrees. Line one 12-cup muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk, lemon juice and blueberries. With each addition, beat until the ingredients are incorporated but do not overbeat.

Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.

Put softened butter, vanilla, cream and powdered sugar and blueberries into a mixer and blend on slow until incorporated...then whip on medium to high speed for 5-6 minutes until light and fluffy.