Ingredients and Weight:
- 2 cups all-purpose flour
- 1 cup sugar
- 1/3 cup vegetable oil or melted butter
- 2 eggs
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup milk or water
- 1 lemon, zested and juiced
- 1 cup fresh blueberries
- Glaze: 1 cup powdered sugar, juice from 1 lemon, and a few drops of water for thinning.
Preparation Time:
- Preparation Time: 30 minutes
- Cooking Time: 20-25 minutes
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 350°F.
- In a large bowl, combine flour, sugar, baking powder, and salt.
- In a separate bowl, mix the eggs, oil/butter, milk/water, lemon juice, and lemon zest until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Stir in the fresh blueberries.
- Spoon the mixture into lined cupcake cups or a greased muffin tin.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool completely before glazing.
- Prepare the glaze by mixing powdered sugar with lemon juice and a few drops of water until desired consistency is reached.
- Pour or spread the glaze over the cooled cupcakes.
Nutritional Information: (Per serving, assuming the cupcakes are equally divided into 8 pieces)
Calories: Approx. 300 calories per piece (without considering the glaze)
Fat: Approx. 14g
Carbohydrates: Approx. 45g
Protein: Approx. 4g
(Glaze adds additional calories and sugar content.)
Dish Characteristics:
- Cupcakes are moist and tender with a slight lemony tang.
- The blueberries add a fruity flavor and texture contrast.
- The glaze provides a sweet and citrusy finishing touch.
- Suitable for an American palette, these cupcakes are a perfect blend of flavors and textures.
User Comments:
- "These cupcakes were a hit! The combination of lemon and blueberry was refreshing."
- "The glaze was the perfect finishing touch, not too sweet but just enough to balance the flavors."
- "I loved the texture of the blueberries in the cupcakes, they added a nice surprise."
- "These were easy to make and were a great dessert for a small gathering."
- "The cupcakes were moist and had a great balance of flavors."
Special Precautions and Tips:
- Be sure to use fresh blueberries for best results. Frozen blueberries can be used as a substitute but may affect texture slightly.
- Do not overmix the batter to avoid tough cupcakes. Mix until just combined.
- Test the cupcakes for doneness using a toothpick or baking tester to ensure they are cooked through.
- Adjust the glaze according to preference; you can add more lemon juice or water to thin it out if needed.
