Friday, January 23, 2009

Lemon Buttermilk Cupcakes w. Blueberry Cream Cheese Frosting and Blueberry Linzer Cookies

Back in December Lyndsey from sweet cuppin cakes bakery sent me a flower linzer cookie cutter set to create a cookie/cupcake combo. Well, with being sick for almost the entire month of December I finally got around to making the combo. I will admit that I was a little distressed about pairing the two because I couldn't come up with a good combo. I decided to do one of my and my taster's favorites: a lemon buttermilk cupcake with blueberry cream cheese frosting and a buttery blueberry linzer cookie. This cupcake is probably one of the best ones I have made in a while. The cake is super moist, creamy frosting and a crisp cookie. Plus, I absolutly loved the linzer cookie cutter and its recipe. The set came with a recipe card and directions, which made it easy to use and follow. I think I will be creating a lot more with the this cookie cutter. Visit sweet cuppin cakes bakery to see her online store, there is a great selection!

The cupcake on the left is lemon with a traditional cream cheese frosting, and the one on the right is lemon with blueberry cream cheese frosting.

For Christmas, my Mother gave me a mini giant cupcake pan, I thought that the large flower cookie would look better in this giant cupcake.

Lemon Buttermilk Cupcakes:

1 cup unsalted butter, room temperature
2 cups granulated white sugar
4 large eggs
1 cup Buttermilk
1 teaspoon pure vanilla extract
Zest of 1 large lemon
3 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
zest of one lemon
1/4 cup fresh lemon juice
yellow food coloring-to desired color

Preheat oven to 350 degrees F and place rack in the center of the oven.
Butter, spray or line cupcake pan.
In the bowl of your electric mixer, with the paddle attachment, cream the butter and sugar until light and fluffy and pale in color (about 3 minutes).
Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract and lemon zest.
Sift together the flour, baking powder and salt and then add to the batter along with the lemon juice, zest, food coloring and buttermilk. Mix only until incorporated.
Pour the batter into the prepared tin, smoothing the top with an offset spatula. Bake about 22 minutes, or until a toothpick inserted in the center comes out clean.
Place on a wire rack to cool.

Blueberrry Cream Cheese Frosting:

1 stick butter, at room temperature
8 oz. Cream Cheese, at room temperature
5 c. powdered sugar
4 Tablespoons Blueberry Preserves
1 teaspoon Vanilla Extract

In electric mixer, cream butter until fluffy. Add powdered sugar.
Once all powdered sugar is incorporated add in blueberry preserves and vanilla. (Make frosting to desired consistency).
Frost cupcakes as desired. I added purple sprinkles and fresh blueberries.


apparentlyjessy said...

I would love to know the recipe for your lemon buttermilk cupcakes, they look delicious! I think the cupcake-cookie combo looks good, you pulled it off well :)

Lyns said...

Absolutley gorgeous Melissa I am so impressed another task is forthcoming! Now how do we put this on my blog? Thanks a heap

Melissa and James Atkinson said...

Jessy: I just posted the recipe.

Lyns: You got it babe! I loved it too!!

tigerburningbright said...

looks fabulous - i am trying this now! sorry if i've overlooked this info, but how many cupcakes should this make? and one stick of butter means different things in different countries. What sort of amount are we talking in a more specific measurement? thanks!