This is one thing which I definitely prefer homemade, cause I can control the level of sweetness, balance it with a tangy cake layer, some jam and the amount of buttercream I want. Preferably less buttercream on mine, so I made a nice buttercream rosette. Honestly, I did try to make those beautiful high swirls I see everywhere, for looks sake, but for the love of God, I just can’t . They came out like some flat popped cream (this is the best word I could think of to describe it, so do forgive me). Forgot to take pictures before they mysteriously disappeared from the fridge (someone took them to work to feed his single/unmarried coworkers ). But I’ll keep watching those tutorials cause I won’t give up on this.
Cheerio and Happy Ordinary Day (comfy pants day) !
1/2 cup (115 grams) unsalted butter, softened to room temperature
1 cup (200 grams) granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 and 1/2 cups (190 grams) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (120ml) milk, room temperature
zest + fresh juice of two medium lemons
1 cup (150 grams) fresh blueberries*
1 tablespoon (10 grams) granulated sugar
¼ cup water
3/4 cups (170 grams) unsalted butter, softened to room temperature
3 and 1/2 cups (420grams) confectioners sugar
2 teaspoons vanilla extract
1/4 teaspoon salt, to taste
- Preheat oven to 180 degrees Celsius
- In a big bowl, cream the butter and sugar , on high speed, for about 5 minutes, until in turn light and fluffy and the sugar is mostly dissolved.
- Add the eggs and vanilla extract and mic on low speed, until everything incorporated.
- In a different bow, mix the flour , baking powder and salt. Add them over the butter-sugar cream and mix on low speed, just until combined.
- Add the milk, lemon zest and lemon juice and mix on low speed. Not too much, just everything is combined.
- Line a muffin tray with cupcakes liners. Spread the batter evenly in each liners , should be enough to have almost full liners.
- Place them in the oven and bake for about 20 minutes, check after 17 minutes. They should be very slightly soft in the middle.
- To obtain the blueberry syrup for the buttercream, add the blueberries, sugar and water in a small saucepan, on medium heat, for about 20 minutes. Stir from time to time, so it doesn’t stick. It’s ready when almost all of the blueberries have popped and the water evaporated and you have a thick syrup. Blitz the blueberries in the blender then strain them to obtain a really smooth syrup.
- Cream the butter until really smooth and fluffy, on medium speed for approximately 4 minutes. Then add the powder sugar, vanilla extract and salt and beat everything for 1-2 minutes. Gradually add the blueberry syrup and continue mixing. Add more powder sugar if you want it thicker. It should be stiff enough that it form peaks and you can pipe it on the cupcakes. The cupcakes should be completely cooled down before adding the frosting.
- Decorate with a blueberry, chocolate or sprinkles.
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