It’s been a bit of a rough week, hence the slightly delayed post, but fortunately, another rather unfortunate exam has come and gone, and now I’m happily situated at an absurdly fancy hotel to conference around about exciting science-y things.
(Side note: the food is also quite fantastic. So there’s that too.)
Otherwise, I’m afraid I don’t have too many other updates – personal statement drafting is pretty draining on the writing front, and I guess I’m experiencing a bit of compensatory quietness in blogging.
It is now the very last day of March, which means it’s once again cupcake week! To stay on the apparent theme of lemons for the vast majority of this month, we’re baking up lemon cupcakes filled with blueberry jam and topped with a purple swirl of lavender whipped cream. (Full disclosure: I bought a giant bag at the beginning of the month and have been slowly making my way through increasingly creative usages, so keep an eye out for lemon meringue something next week to use up the last of the batch in one fell swoop.) I absolutely adore the combination of lemon, lavender, and blueberry (it just evokes something tea party-y, or gourmet scone-y), and what better way to celebrate the first cupcake week of spring than something bright and floral?
Because of all the lemon juice in these cupcakes, they seem like they take forever and a half to bake. The best way to determine whether your cupcakes are fully baked is actually to lift them out of the tray and poke the bottom to see if it is set – the tops will set far before the bottoms do, and aren’t a terribly good indicator of doneness. On the bright side, this means that the lemon cupcakes are unbelievably tender and soft, which is for the best in the end.
The only other real troubleshooting matter that you might face is an overly thin blueberry jam. If we’re being picky here, the final consistency is probably too runny for the filling to be considered a proper “jam.” (It’s probably more of a compote, I guess? Never really understood the difference, to be honest.) That said, for the most part, the blueberries alone should have enough pectin to more-or-less set the filling when it is fully cooled. If you’re running into troubles with liquidy (rather than gloopy) looking mixture when the filling is still hot, sprinkle in 1 tsp or so of pectin and dissolve to help the jam along with the setting process.
Because of my everlasting love affair with lemons, this cupcake is probably one of my favorites that I’ve ever made for Casually Addicted Desserts. For a truly wonderful edible version of all things spring, whip up a batch of these fantastic treats. Hope you enjoy!
Lemon Blueberry Lavender Cupcake
Makes 12 cupcakes
190 g cake flour
1 tsp baking powder
1/2 tsp salt
1 tbs lemon zest
1/2 cup unsalted butter
3/4 cup sugar
1 large egg
1 egg white
1 tsp vanilla extract
1 tsp lemon extract
1/2 cup milk
1/4 cup lemon juice
4 oz blueberries
1/4 cup sugar, or to taste
1 tbs lemon juice
Lavender Whipped Cream:
3/4 cup heavy cream
3 tbs sugar
1 tsp lavender
Purple food coloring (adjust for desired color)
- Preheat the oven to 350º F. Line a cupcake tray with 12 liners.
- Sift together flour, baking powder, and salt and set aside.
- Beat together the butter and sugar until the mixture is fluffy and well incorporated.
- Add in the eggs and egg whites one at a time, beating thoroughly after each egg.
- Beat in the vanilla extract, lemon extract, and lemon zest.
- Fold in 1/2 of the sifted flour mixture with a spatula until just combined.
- Pour in the lemon juice and milk all at once and mix until just combined.
- Fold in the remaining 1/2 of the sifted flour mixture with a spatula until just combined.
- Fill your cupcake liners a little over halfway with cupcake batter. Bake for 20-24 minutes, or until a toothpick stuck into the middle of the cupcake comes out with only a few dry crumbs attached.
- Set aside to cool before frosting!
- In a small saucepan, heat the blueberries, sugar, and lemon juice over medium low heat until the blueberries burst and the mixture forms a thickened jam. Strain to remove the pulp and set aside for filling!
Lavender Whipped Cream:
- In the refrigerator, steep the lavender in the heavy cream for 30 minutes, then strain to remove the lavender.
- Using a stand mixer or with an electric mixer, beat the heavy cream, sugar, and food coloring to stiff peaks. At this point, when you lift out the beaters from the bowl, you should see sharp peaks that do not bend over. Load into a piping bag fitted with a large closed star tip (I used the Wilton 2D!) and chill in the refrigerator until you are ready to use!
- Using a large piping tip, scoop out the centers of the cupcakes as shown here.
- Fill each cupcake with the strained blueberry jam.
- Add a spiral of lavender whipped cream, top with blueberries and lemon zest, and serve. Enjoy!