Aug 202011

My mom was here for a week and we went blueberry picking one day. We ate a ton, made peach-blueberry cobbler and the afternoon of her last day here I decided to make her some cupcakes. I had been planning on making them anyway but was feeling lazy. I had just enough blueberries left for half a batch of Martha Stewart’s blueberry cupcakes. I decided to add some lemon to them as I had three in the fridge. It was late in the day when I made these and because I don’t have an external flash for my camera I have very minimal pictures – just of the final product as I made these in a real hurry. Martha’s recipe calls for  just a whipped cream frosting. I decided to make lemon cream cheese. I used the same frosting I used for my lime cupcakes but just used lemon instead. These cupcakes are super good but I think I added too much lemon to my frosting. Either that or I need some blueberry in the frosting as well.




Blueberry lemon cupcakes:

¾ cup plus 2 tbsp. all-purpose flour, divided
¾ cup cake flour
1½ tsp. baking powder
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
¾ cup plus 2 tablespoons sugar
Zest of  1 lemon
2 large eggs, at room temperature
1 tsp. vanilla extract
2 tbsp. lemon juice
½ cup plus 2 tbsp. milk, at room temperature
1 cup fresh blueberries

1. Preheat oven to 350°F. Line standard or mini muffin tins with paper liners.

2. Whisk together both flours, baking powder, and salt. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla.

3. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each. Fold in blueberries by hand.

4. Divide batter evenly among lined cups, filling each three-quarters full. Bake for 20-25 minutes or until a cake tester comes out clean.

Adapted from Martha’s blueberry cupcake recipe.

Lemon cream cheese frosting:

1 8-ounce package cream cheese, room temperature
1½ cups powdered sugar
½ cup (1 stick) unsalted butter, room temperature
1 tablespoon finely grated lemon peel
1 tablespoon of lemon  juice

Beat all ingredients in a bowl until smooth. Spread for pipe on cupcakes. Eat.

Adapted from bon appétit.

Aug 142011

I can’t tell you how long I’ve been waiting to make a s’more cupcake. It was a few years ago I saw a couple of cupcake ladies on some morning talk show making them and since then I’ve been obsessed. I finally decided it was summer, I had to make them!

I had a little issue deciding on HOW to make them. I have graham flour that I bought to make my 8 month old homemade graham crackers so I thought I could  make a graham cupcake and then somehow do chocolate and marshmallow. But ultimately I decided on a graham cracker crust under a chocolate cake with a marshmallow seven minute frosting. Mmmmm.

I found that my shot glass worked perfected to press down the graham cracker crust!

About the only thing I remember from watching those ladies make the cupcakes on TV was that they added chocolate to the top of the graham cracker crust. I don’t remember WHY. But heck, it’s chocolate so it can’t do anything but make the cupcake better, right?

I’ve made a seven minute, or boiled frosting before. But I wanted something with actual marshmallow in it. Thanks to google and fluff I found the fluff seven minute frosting. I’ll be honest it admit it doesn’t taste any different than a regular, non marshmallow seven minute frosting. But this is a s’more cupcake so it made it feel better there was marshmallow somewhere in the cupcake!

I don’t have a blow torch or a dessert torch. I thought about buying one but the cheapest it about $20 and I have a kitchen about the size of a postage stamp so I decided, with the advise of my Mom, to just use the broiler in my oven. It worked really well!! You do have to keep an eye on them because they go from not toasted looking to OMG THEY’RE ABOUT TO BURN in about one second. Also? Have your Mom do it like I did! Thanks Mom!

And a naked cupcake, so you can see the crust:

These cupcakes are my new favorite. The chocolate on top of the crust just adds a very pleasant chocolate punch to the cupcake. And the graham cracker crust and chocolate chocolate cake is just about a match made in heaven. Add in the delicious seven minute frosting, which has always been one of my favorites, and this is cupcake utopia. It really truly tastes like a s’more. Only better. Because it’s a cupcake.


Graham cracker crust:

1½ cups graham cracker crumbs
¼ cup sugar
5 1/3 tbsp. unsalted butter, melted
4 oz. chocolate, finely chopped (I used semi sweet. And I only used 4oz because it was what I had. You could TOTALLY use more)

In a small bowl, combine the graham cracker crumbs, sugar and melted butter. Mix well with a fork.  Put about 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom. Sprinkle a small amount of the chopped chocolate on top of the graham cracker crusts.  Bake at 350 for 5-7 minutes.  Remove from the oven.

Chocolate cake:

2 cups plus 2 tbsp. sugar
1¾ cups all-purpose flour
¾ cup cocoa powder
1½ tsp. baking powder
1½ tsp. baking soda
1 tsp. salt
2 large eggs
1 cup milk
½ cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water

Combined dry ingredients in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed 2 minutes. Stir in boiling water (batter will be thin). Pour batter on top of the graham cracker crust until cup is 3/4 full. Bake at 350 15-20 minutes or until done.


Fluff Seven Minute Boiled Frosting:

1 cup Marshmallow Fluff
2 egg whites, at room temperature
1 cup sugar
1/4 tsp. cream of tartar
1/8 tsp. salt
1/4 cup water
1 tsp. vanilla extract

In double-boiler top over hot, not boiling water, combine all ingredients except vanilla. With hand mixer, beat until soft peaks form. Remove from heat and continue beating until stiff. Beat in vanilla. Frosting cupcakes. If you want them to look toasted either use a dessert torch or use your oven’s broiler.