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Category: Cupcakes
Prep Time: Cook Time: Total Time:
1/3 cup fine-ground yellow cornmeal
1/3 cup all-purpose flour
1 teaspoon baking powder
1 tablespoon sour cream
1 1/2 tablespoons oil
grated peel of 1 unwaxed lemon
1 tablespoon freshly squeezed lemon juice
1 egg
1/4 cup granulated sugar
1/2 cup blueberries
Preheat the oven to 350F.
Combine the cornmeal, flour, and baking powder in a bowl, then set aside. Beat the sour cream, oil, lemon peel, and juice together in a small bowl, then set aside.
In a separate bowl, beat the egg and sugar together for about 4 minutes until thick and pale, then add the lemon mixture and fold in. Sift the cornmeal mixture over the top and fold in to combine.
Spoon the mixture into the paper liners, then drop about 4 blueberries on top of each one, gently passing them into the mixture. Bake in the preheated oven for 15-16 minutes until risen and golden and a skewer inserted in the center comes out clean. Transfer to a wire rack to cool.
To decorate
15 oz cream cheese
2/3 cup confectioners sugar, sifted
1/2 teaspoon grated unwaxed lemon peel
1 tablespoon freshly squeezed lemon juice
about 1/2 cup blueberries
To decorate, beat the cream cheese in a bowl until creamy, then beat in the sugar, lemon peel, and juice. Swirl big dollops of frosting on top of the cupcakes and decorate with fresh blueberries.
Using yellow cornmeal gives these cupcakes a distinctive texture with an almost crispy bite and a gloriously rich color. Studded with juicy blueberries and topped with a rich, zesty cream cheese frosting, they offer the perfect pairing of light, fresh fruit and rich, creamy indulgence. Mouthwearing!
Makes 10
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Blueberry and Lemon Cupcake Recipe
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Category: Cupcakes
Prep Time: Cook Time: Total Time:
1/3 cup fine-ground yellow cornmeal
1/3 cup all-purpose flour
1 teaspoon baking powder
1 tablespoon sour cream
1 1/2 tablespoons oil
grated peel of 1 unwaxed lemon
1 tablespoon freshly squeezed lemon juice
1 egg
1/4 cup granulated sugar
1/2 cup blueberries
Preheat the oven to 350F.
Combine the cornmeal, flour, and baking powder in a bowl, then set aside. Beat the sour cream, oil, lemon peel, and juice together in a small bowl, then set aside.
In a separate bowl, beat the egg and sugar together for about 4 minutes until thick and pale, then add the lemon mixture and fold in. Sift the cornmeal mixture over the top and fold in to combine.
Spoon the mixture into the paper liners, then drop about 4 blueberries on top of each one, gently passing them into the mixture. Bake in the preheated oven for 15-16 minutes until risen and golden and a skewer inserted in the center comes out clean. Transfer to a wire rack to cool.
To decorate
15 oz cream cheese
2/3 cup confectioners sugar, sifted
1/2 teaspoon grated unwaxed lemon peel
1 tablespoon freshly squeezed lemon juice
about 1/2 cup blueberries
To decorate, beat the cream cheese in a bowl until creamy, then beat in the sugar, lemon peel, and juice. Swirl big dollops of frosting on top of the cupcakes and decorate with fresh blueberries.
Using yellow cornmeal gives these cupcakes a distinctive texture with an almost crispy bite and a gloriously rich color. Studded with juicy blueberries and topped with a rich, zesty cream cheese frosting, they offer the perfect pairing of light, fresh fruit and rich, creamy indulgence. Mouthwearing!
Makes 10
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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