October 25, 2010

Lemon Cupcakes with Blueberry Filling

When you know someone as  great as RN, and it's their birthday, you pull out all the stops. These cakes are the sunniest I could muster for one of the brightest people I have met in Marfa. Cupcakes are so versatile, so feel free to get wild. You won't regret it. As always, hats off to Isa Chandra Moskowitz and Terry Hope Romero for teaching us all how to make cake again.

1 c. soy or almond milk
1 tsp.  apple cider vinegar
1 1/2 cups a.p. flour
1 Tbs. cornstarch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup canola oil
3/4 cup sugar
1 1/2  tsp vanilla extract
zest of 3 or so lemons

1 bag organic frozen blueberries
1 Tbs. sugar
juice of 2 lemons

Buttercream Frosting
1/2 cup earth balance
2 (+) cups powdered sugar
1 tsp. vanilla extract

Preheat oven to 350. Combine milk and vinegar and set aside to curdle. Mix dry ingredients together with a whisk. Mix wet ingredients together. Add wet to dry, mix, fill cupcake liners, and place in oven for 20-24 minutes or until a toothpick comes out clean. Now prepare your filling and frosting. Just heat up the filling  ingredients in a small saucepan over medium heat. Let simmer for a couple minutes, then remove and let the mixture cool. Use a hand mixer to whip up your frosting, adding powdered sugar and soy milk until you reach the desired consistency. Once your cupcakes are cool, cut little cone shapes out of the tops and fill with blueberries. Replace the tops and cover with frosting. Top with crystallized ginger!

Unfrosted cakes also make perfect leftovers for breakfast!

1 comment:

  1. where do you find the product you called earth balance? never heard of it before. looks beautiful though!