Submitted by Candice Burgess
Blueberry and Lemon Buttercream Cupcakes
Serving: 14
Ingredients
- Cupcakes :
- 1 2/3 cups plain flour
- 1 cup sugar
- 3/4 tsp baking soda
- 1 tsp baking powder
- 3/4 cup salted butter, room temperature
- 3 egg whites
- 1/2 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup milk
- 3 tbsp lemon juice
- 1 tbsp lemon zest
- 1 1/2 cups blueberries
- Lemon Buttercream :
- 1 cup unsalted butter, room temperature
- 4 cups icing sugar
- 1 tsp finely grated lemon zest
- 3 tbsp lemon juice ( or 1 tsp lemon flavouring )
- 1/4 tsp vanilla
- 3 tbs thickened cream
Instructions
- Whisk together flour, sugar, baking soda and baking powder in a large mixing bowl.
- Add butter, egg whites, vanilla, sour cream, milk, lemon juice and zest and mix on medium speed for a few minutes until smooth then fold the blueberries into the batter, Spoon silicone cupcake holders a little more than half way.
- Bake for 1 hour 20 mins on high with tea towel under lid. ( My sc cooks fast... haha, if that makes sense so keep an eye on them )
- Best the unsalted butter for around 40 seconds then add :
- two cups of icing and mix until smooth.
- Add lemon juice, lemon zest vanilla and 2 tbs of cream and mix until smooth.
- Add remaining icing and cream then mix until smooth.
- Ice cupcakes when cool.
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Hi, I am wanting to try this. I note the recipe uses egg whites only not the full egg. Is it possible to use the basic cupcake recipe to cook in the slow cooker? Or will it not work? Please advise thanks.
Hi Rupi
Yes you can use any cake recipe
Here’s my blog all about how to Slow Cook Cakes to help
How do you put 14 cupcakes in your SC . Is there a stand you can buy to double up on?
You could double layer on a trivet yes
But I could fit 14 in my 7L rectangular one
Or if you can’t do two batches 🙂