So I'm all moved into my new place...sort of. At least the baking stuff is unpacked and on a shiny new rack in Ikea bins in the garage! A new place also means a new oven and I can bake white and lemon cupcakes again without burning the bottoms. The BF mentioned that one of his favorite people at work was having a birthday this week I offered to make cupcakes. Since she is a Montana girl we (read I) decided to make lemon cupcakes with huckleberry cream cheese frosting.
I love the tart flavor of huckleberries and they are so sweet at the same time. How does that work? Being more of an indoorsy type of girl I've never picked them myself but the BF and his family go every year. It sounds sticky. I'm happy to partake in the results of said picking though which is usually jam. Why does jam taste so good? Oh right the sugar.
Well these cupcakes didn't disappoint, they were very lemony and had a strong huckleberry flavor. Mostly because I had to use a whole jar of jam to make them taste good. I also am having a hard time adjusting my frosting recipe to the new bigger mixer at my new house. I thought it would be wonderful to have a better mixer with more bowl space but it turns out it isn't. And of course I sold my old mixer already...trusty friend, I miss you!
Here's how it is done!
Makes 24 Cupcakes
For the cake:
1 Lemon cake mix (plus what eve ingredients your cake mix calls for)
3.4oz Box of lemon pudding
1 Small Meyer lemon (zest & juice)
For the frosting:
1/4 c Butter, softened
8oz Cream cheese, softened
32oz Powdered Sugar
12oz Huckleberry jam
Combine the cake mix ingredients as directly on the box. By the way, am I the only one who stirs it on low for 30 seconds then medium for 2 minutes like the box says? Anyone? That's what I thought. Once the cake mix is combined add the zest of one tiny Meyer lemon and the juice from this tiny lemon. Add the lemon pudding mix. Mix until combined. Fill 24 cupcakes liners 2/3 of the way up with the batter. Bake at 350 for 10-12 minutes until done. I tend to under cook my cupcakes, I think that makes them fluffier, but I'm probably making that up.
While those are baking make some frosting! With the paddle attachment on your stand mixer combine the cream cheese and butter until well blended. Add in half the powdered sugar one cup at a time until combined with the butter/cheese mixture. Then add half the jar of jam. Once combined give it a taste. I actually like the more subtle flavor here but I was told to add more huckleberry. Add the rest of the powdered sugar and jam.
Once the cupcakes have cooled, decorate in your favorite way! I use my super secret method of piping bag and giant star tip. Guess the secret is out...
Enjoy and Happy Birthday Maggie!
I love the tart flavor of huckleberries and they are so sweet at the same time. How does that work? Being more of an indoorsy type of girl I've never picked them myself but the BF and his family go every year. It sounds sticky. I'm happy to partake in the results of said picking though which is usually jam. Why does jam taste so good? Oh right the sugar.
Well these cupcakes didn't disappoint, they were very lemony and had a strong huckleberry flavor. Mostly because I had to use a whole jar of jam to make them taste good. I also am having a hard time adjusting my frosting recipe to the new bigger mixer at my new house. I thought it would be wonderful to have a better mixer with more bowl space but it turns out it isn't. And of course I sold my old mixer already...trusty friend, I miss you!
Here's how it is done!
Makes 24 Cupcakes
For the cake:
1 Lemon cake mix (plus what eve ingredients your cake mix calls for)
3.4oz Box of lemon pudding
1 Small Meyer lemon (zest & juice)
For the frosting:
1/4 c Butter, softened
8oz Cream cheese, softened
32oz Powdered Sugar
12oz Huckleberry jam
Combine the cake mix ingredients as directly on the box. By the way, am I the only one who stirs it on low for 30 seconds then medium for 2 minutes like the box says? Anyone? That's what I thought. Once the cake mix is combined add the zest of one tiny Meyer lemon and the juice from this tiny lemon. Add the lemon pudding mix. Mix until combined. Fill 24 cupcakes liners 2/3 of the way up with the batter. Bake at 350 for 10-12 minutes until done. I tend to under cook my cupcakes, I think that makes them fluffier, but I'm probably making that up.
While those are baking make some frosting! With the paddle attachment on your stand mixer combine the cream cheese and butter until well blended. Add in half the powdered sugar one cup at a time until combined with the butter/cheese mixture. Then add half the jar of jam. Once combined give it a taste. I actually like the more subtle flavor here but I was told to add more huckleberry. Add the rest of the powdered sugar and jam.
Once the cupcakes have cooled, decorate in your favorite way! I use my super secret method of piping bag and giant star tip. Guess the secret is out...
Enjoy and Happy Birthday Maggie!
