One morning I was browsing through my reader and came across these amazing looking cupcakes, I love mint and I love chocolate so I was sold. So I sent over a quick note to Michelle and without hesitation she totally was up for a little recipe sharing and today I'm letting her take over!
Hi! I'm Michelle from Little Blue Feathers, I am so excited to be sharing an amazing dessert recipe with you today. I have a bit of a sweet tooth and am always on the hunt for a new recipe and sweet treat to cure the craving. Today I am going to walk you through the recipe to make these beautiful pastel cupcakes that will be perfect for your next spring get together!
1 cup unsalted butter (2 sticks) slightly softened
3 - 4 cups powdered sugar
1/4 teaspoon salt
1 tablespoon pure vanilla extract
1/4 cup of blueberries
*adjust the measurements according to the texture and taste you like.
2 1/4 cup cake flour (cake flour will create a more light and fluffy cake)
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cup buttermilk
4 large egg whites
1 1/2 cups sugar
lemon zest from two lemons
1 stick (8 tablespoons) of unsalted butter, slightly softened
1 teaspoon pure vanilla extract
1/2 teaspoon pure lemon extract
To make the cake:
Preheat the oven to 350 degrees F and add paper or foil liners to your cupcake pan.
1.) Mix together the cake flour, salt and baking powder in a medium bowl.
2.) In a different medium bowl, mix together the buttermilk and egg whites. 3.) In your large mixing bowl (bowl #3) mix the sugar and lemon zest with your hands until the sugar is fragrant and mixed evenly with the lemon zest.
4.) You should now have 3 bowls. In the sugar and lemon zest mixing bowl, beat in the butter and mix on medium speed for about 3 minutes. While the mixer is still on medium speed, add the vanilla and lemon extract.
5.) You are now ready to combine everything in to one bowl. Add half of the flour mixture slowly.
8.) Bake for 17- 19 minutes at 350 degrees. You will know the cupcakes are done when you insert a toothpick in the center and it comes out clean. *While the cupcakes are baking, start preparing your frosting!
- Puree 1/4 cup of blueberries in a food processor. Set aside.
- Beat the butter in a mixing bowl on medium speed.
- Turn mixer on low speed and slowly add in 3 cups of powdered sugar and mix until the sugar has been incorporated completely.
- Increase the mixer speed to medium and add in the vanilla extract and salt. Mix well.
- Next, slowly add in the blueberry puree while mixing on a low-medium speed. If you notice the frosting is getting to thin, add more powdered sugar. If you feel the frosting is too thick, add more blueberry puree or heavy milk.
*While cupcakes are baking, prepare the frosting and place in the refrigerator until the cupcakes are completely cooled off. This will make the frosting easier to pipe on the cupcakes.