Monday, July 4, 2011
4th of July & Red, White & Blueberry Cupcakes
Happy 4th of July everyone! No matter where you are in the world, I hope today is spectacular.
Last night Daph and I put the grill together. No easy feat for a French guy and a girl who takes the 'directions are optional' approach to putting things together.
I've been looking forward to grilled summer squash all year long. And something I've never tried before but looks oh-so-irresistible, fresh peaches grilled and served over vanilla ice cream.
At over 9 months pregnant, I've decided it's best I don't venture Downtown Boston and attempt navigating through blustering crowds of people for the annual fireworks display over the Charles. Surely something to see at least once if you're ever here! Instead Daph and I will stay home and enjoy the show my neighbors put on every year that's pretty impressive in its own right. The legality of which notwithstanding. What is it about fireworks that bring out the kid in us all?!
I've issued an everything goes on the grill policy all day long, so we're guaranteed a good time that's not only bursting with things that go boom in the night, but delicious too.
Might I add, these cupcakes...or muffins (you decide) are a perfect way to start a day like today.
Red, White & Blueberry Cupcakes
Recipe courtesy and adapted from My Recipes.com via Cooking Light
1 1/2 cups (about 6 3/4 ounces) plus 2 tablespoons all-purpose flour, divided
10 tablespoon granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/4 cup butter, melted
1 large egg
1/2 cup low-fat buttermilk
1/2 cup 2% reduced-fat milk
(I used homemade whole milk buttermilk plus whole milk because it's what I had on hand.)
1 teaspoon grated lemon rind
3/4 cup fresh or frozen blueberries, thawed
For the "red" I added 1/4 cup fresh raspberries
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons butter, softened
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups powdered sugar, sifted
2 teaspoons fresh lemon juice
Fresh blueberries (optional)
Preheat oven to 350 degrees. Line muffin/cupcake pan with 12 liners. In large bowl, sift together 1 and 1/2 cups plus 1 tablespoon flour, granulated sugar, baking powder, salt and baking soda. In separate large bowl, mix melted butter and egg. Allow butter to cool just a minute so egg doesn't cook. Using whisk, stir. To butter-egg mixture, add buttermilk and milk. Stir with whisk. Add in lemon rind, stir. Slowly pour butter-milk mixture into sifted dry ingredients. Gently stir just until combined. Using remaining 1 tablespoon of flour, toss berries in small bowl until coated with flour. Gently fold berries into cupcake batter. Filling cups 3/4 full, spoon batter into lined muffin cups. Bake for 25 minutes in 350 degree oven, or until inserted wooden pick comes out clean.
To Prepare frosting: In medium bowl, add cream cheese, 2 tablespoons butter, 1 teaspoon lemon rind, vanilla and 1/8 teaspoon salt. On medium speed, use hand mixer to beat ingredients until just combined. Carefully add in sifted powder sugar. To save from washing an extra bowl, I sifted sugar into same bowl. Beat until just combined. Use fork to stir in lemon juice. Spread evenly over cooled cupcakes. If desired, garnish cupcakes with fresh berries. Cover and store in refrigerator.