Friday, June 15, 2012


To satisfy a hunger for something really good and soft,
I made these tangy lemon cupcakes with berries late one evening.
Being a relatively disciplined person, I was surprised when I
ate one and then another and then   ...   I couldn't stop.
It must have been the lateness of the hour and the fact
that there was no one around to see me.  Or maybe because
they were light as air with just the right amount of sweet and tart.

To get down to the process of making these moist cakes:
Beating the first set of ingredients very thoroughly until
the mixture is light and fluffy is very important.

The saskatoon berry farms will not open for several more weeks.
In the meantime I am using the last of the berries I have in my freezer.
Feel free to use fresh blueberries.

After the frozen berries are added, the batter is cold and quite
dense.  You can try scooping it all into 12 greased cupcake cups
but I found that it made the cupcakes too large. 
So I chose to make 14 to 16 and they are still a generous size.

They rise beautifully without running over which ideal.
Don't worry if they test done before they are browned because
 over-baking dries them out.

Glaze the cupcakes while they are still warm.
If the glaze is set, warm in the microwave for a few seconds.
We want them all glazed over ... not iced!


¼ cup butter or margarine, softened
¼ cup vegetable oil
1/3 cup brown sugar
½ cup white sugar
grated rind of 1 lemon
2 large eggs
1 tsp. vanilla

In a mixing bowl, cream butter, oil, sugars and lemon zest until light and fluffy.
Add eggs and vanilla; continue beating until smooth.

2 2/3 cups all-purpose flour
1½ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 cup plain yogurt
1 1/3 cup fresh or frozen blueberries

Combine dry ingredients and add to creamed mixture alternately
with yogurt, beating well after each addition.
Stir in blueberries.
Grease or line 14 to 16 large cupcake cups.
Spoon batter into cups filling to nearly full depending on how
large you want the cupcakes.
Bake in preheated 350° oven for 20 to 25 minutes or until light golden
brown or wooden pick inserted in center comes out clean.
Cool on wire rack.
While cupcakes are still slightly warm, spread with glaze.

GLAZE:  Whisk together 3 tablespoons melted butter, 1 tablespoon fresh
lemon juice, ½ tsp. vanilla and 1 cup powdered sugar.

Yield: 14 to 16 cupcakes

No comments:

Post a Comment