Friday, September 6, 2013

Lemon Blueberry Cupcakes

3/4c plus 2 Tbsp all purpose four; divided
3/4c cake flour
1 1/2 tsp baking powder
1/4 tsp salt
8 Tbsp unsalted butter; at room temperature
3/4c plus 2 Tbsp sugar (will use all in same step)
Zest of 1 lemon
2 eggs, at room temperature
1 tsp vanilla extract
2Tbsp lemon juice
1/2 plus 2 Tbsp milk; at room temperature
1c fresh blueberries

About an hour before you begin baking, Measure out your milk, butter, and eggs.  Put them on the kitchen counter and allow it to come to room temperature.*

Preheat oven to 350F (180C).  Line cupcake tin with paper liners.  In a medium bowl, combine the flour (just 3/4c), cake flour, baking powder, and salt.  Whisk and set aside.  In a mixer, combine the butter, sugar, and lemon zest.  Beat until light and fluffy (2-3 minutes).  Beat in eggs one at a time, blending well after each egg.  Beat in vanilla and lemon juice.  On a low speed add 1/2 of dry mixture.  Blend.  Add milk.  Blend.  Add the second half of dry mixture.

In a small bowl, toss blueberries with 2 Tbsp of flour.  Using a spatula, gently fold berries into batter.  Divide batter evenly between the cupcake liners filling each about 3/4 of the way full.  Bake for 20-22 minutes or until toothpick pulls clean.  Let cool in the pan for 5 minutes.  Transfer to wire rack.

*Chemistry in the Kitchen:  At room temperature eggs, butter, and milk bond and form an emulsion that traps air. During baking, the air expands, producing light, airy, evenly baked treats.

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