Lemon-scented Blueberry Cupcakes
Third Place in Dessert Category
Recipe Submitted by: Kim Yamahara
Recipe includes:
- Less sugar, salt, fat
- Colorful fruit
What you need:
Cupcakes:
1 1/2 cups plus 2 tablespoons all purpose flour, divided
10 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/4 cup margarine, melted
1 large egg
1/2 cup low fat buttermilk
1/2 cup reduced fat milk
1 teaspoon grated lemon rind
3/4 cup fresh or frozen blueberries, thawed
Frosting:
1/4 cup 1/3 less fat cream cheese, softened
2 tablespoons margarine, softened
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups powdered sugar, sifted
2 teaspoons fresh lemon juice
fresh blueberries (optional)
What to do:
Cupcakes:
- Preheat oven to 350 degrees
- Lightly spoon 1 1/2 cups flour into dry measuring cups, level with a knife
- Measure 1 tablespoon flour, level with a knife
- Sift together 1 1/2 cups flour plus 1 tablespoon flour, granulated sugar, baking powder 1/4 teaspoon salt, and baking soda in a large bowl
- Combine melted margarine and egg in another large bowl, stir with a whisk
- Add buttermilk, milk and 1 teaspoon lemon rind to butter mixture, stir with a whist
- Add buttermilk mixture to flour mixture, stirring just until moist
- Toss blueberries with remaining 1 tablespoon flour, fold into batter
- Spoon batter into prepared muffin cups
- Bake at 350 degrees for 25 minutes or until a wooden pick comes out clean
- Cool in pan for 5 minutes on a wire rack, remove from pan
- Cool completely on wire rack
Frosting:
- Place cream cheese, 2 tablespoons margarine, 1 teaspoon lemon rind, vanilla and 1/8 teaspoon salt in a bowl, beat with a mixer at medium speed until blende
- Gradually add powdered sugar (do not overbeat)
- Stir in juice
- Spread frosting evenly over cupcakes, garnish with blueberries
- Store covered in refrigerator