hello world! hello cupcake!

This is the first of hopefully many posts to come! To celebrate this momentous occasion I thought it would be fitting to ‘ring in the big reveal’ with one of my favorite little treats… a light, tasty cupcake. To me, summer means going blueberry picking with the ‘ big’ and ‘little’ and then finding a million and one recipes to make with our overflowing buckets of blueberries. A favorite in this house has been none other than ‘Blueberry Lemon Cupcakes”.

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{cupcakes}

  • 1.5 cups, plus 2 tablespoon all-purpose flour
  • 10 tablespoons (1/2 cup, plus 2 tbl) sugar
  • 1.5 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda

 

  • 1/4 cup butter, melted
  • 1 egg
  • 1/2 cup low fat
  • 1/2 cup 2% milk
  • 1 teaspoon grated lemon rind
  • 3/4 cup fresh blueberries


{frosting}

  • 1/4 cup low fat cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2 teaspoons fresh lemon juice
  • 1/8 teaspoon baking soda

 

  • 2 tablespoons butter, softened
  • 1 teaspoon grated lemon rind
  • 1.5 cups powdered sugar, sifted
  • fresh blueberries, to make it look pretty!
  • fresh mint leaves, more pretty! 

 

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{cupcake + frosting = yum}

 Preheat oven to 350°. Place 12 muffin cup liners in muffin pan.

{cupcake}…

  •  Measure flour and level with knife. Sift together 1.5 cups flour, plus 1 tablespoon flour, sugar, baking powder, 1/4 salt and baking soda in large bowl.
  • Combine melted butter and egg in a separate large bowl. Stir with whisk. Add buttermilk, milk and grated lemon rind to butter mixture. Stir with whisk.
  • Add buttermilk mixture to flour, stir until just moist. 
  • Toss blueberries with remaining 1 tablespoon flour. Fold into batter.
  • Spoon batter into muffin cups.
  • Bake for 25 minutes or until toothpick comes out clean.
  • Cool in pan for 5 minutes on wire rack, remove from pan and let cool completely.

{frosting}…  

  • Add all ingredients in a bowl, with the exception of powdered sugar and lemon juice. Beat at medium speed until just  blended.
  • Gradually add powdered sugar being careful not to over-beat.
  • Stir in juice.
  • Spread frosting evenly over cupcakes and ‘pretty them’ up a little with mint and blueberries.
  • Store covered in refrigerator to keep their shape and yummy taste! 1-DSC_0558

 eat. enjoy. share.

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2 Responses to hello world! hello cupcake!

  1. Mary Greeniaus August 29, 2013 at 12:41 pm #

    I am very excited about your blog! It’s raining here in Washington and I was wondering what I should bake. I am going to run to the store and pick up some blueberries and give these delicious looking cupcakes a try.
    I look forward to many more wonderful ideas.

    Good Luck!

    • lulu & linen August 29, 2013 at 2:40 pm #

      Thanks, Ruby! I am sure it will be oh so tasty! XO

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