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Blueberry and Lemon Buttercream Cupcakes

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Serving: 14
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes

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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