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These fresh berry cupcakes are sweet and festive for 4th of July!
For the cupcakes:
Preheat oven to 350°F and line two 12-cup standard muffin pans with baking cups; coat the liners lightly with nonstick spray. Set pans aside.
Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until fluffy. Add egg yolks, 1 at a time, and beat until combined; beat in vanilla and lemon zest. Reduce speed to low and add half of the flour mixture to the sugar mixture; beat just until combined. Add buttermilk; then finish by mixing in the remaining flour mixture.
Using an electric hand mixer with clean and dry beaters, beat egg whites and cream of tartar in a clean bowl at high speed until stiff peaks form. Using a spatula, carefully fold egg whites into the cake batter in 2 additions.
Divide half the batter evenly between the prepared cups. Place 2 or 3 blueberries in 12 baking cups; add 1 or 2 strawberry slices to remaining 12 cups. Spoon remaining batter evenly into the cups and bake for 20 minutes, until cupcakes are golden and a toothpick inserted in the center comes out clean.
Remove from the oven and cool cupcakes for 2 minutes in pans on a wire rack. Then carefully remove them from pans and place them on the wire rack to cool completely.
For the blueberry frosting, place berries in a food processor and puree them. Then strain the mixture into a small bowl and discard solids. Set aside.
Beat butter, cream cheese, and lemon zest in a large mixer bowl on medium speed until light and fluffy. Add 2 tablespoons blueberry puree; reduce speed to low and gradually add all of the powdered sugar (3/4 cups plus 2 tablespoons), beating until smooth and creamy. Chill in the refrigerator for 20 minutes before using an offset spatula to frost the blueberry cupcakes. Store frosted cupcakes in the refrigerator up to 2 days.
For the strawberry frosting, place sliced berries in a food processor and puree them. Then strain them into a small bowl and discard solids. Beat butter, cream cheese, and lemon zest in a large mixer bowl on medium speed until light and fluffy. Add 2 tablespoons strawberry puree; reduce speed to low and gradually add all of the powdered sugar (3/4 cups plus 2 tablespoons), beating until smooth and creamy. Chill in the refrigerator for 20 minutes before using an offset spatula to frost strawberry cupcakes. Store frosted cupcakes in the refrigerator up to 2 days.
Cupcake recipe adapted from Cooking Light.
Perfect for a summer picnic.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!