Sunday, May 4, 2008

Lemon Cupcakes with Blueberry Buttercream

I have to admit. I am a little bit of a cupcake snob. I don't like cakes or cupcakes made out of cake mix. I'm saying I won't eat them (haha) but I won't make them.

I was cruising Cassie's baking blog when I came across a post regarding Sprinkles Cupcakes. I know I heard of these cupcakes before. I know Martha Stewart had them on her show recently but I think I remember seeing their cake mix somewhere. Suddenly I remembered. I saw it while going through a Williams-Sonoma catalog. I decided to get off my high horse and stop by my local Williams-Sonoma and pick up a canister of Sprinkles Cupcake Mix. I didn't take pictures because I wasn't going to blog about it but I thought since I made cake box cupcakes the least I could do was make some homemade frosting, and it was sooooo good I felt the need to post it.

Blueberry Buttercream
adapted from Martha's Strawberry Buttercream
Makes 2 cups

3 large egg whites
½ cups sugar
1 cup (2 sticks)unsalted butter, room temperature
½ tsp pure vanilla extract
3 tbsp blueberry jam

1. In the heatproof bowl set over a saucepan of simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).
2. Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 4 minutes.
3. Switch to the paddle attachment. With mixer on medium-low speed, add butter one tablespoon at a time, beating well after each addition. (If frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 2 to 4 minutes more.)
4. Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes.
5. Stir in blueberry jam with a rubber spatula until frosting is smooth.

END VERDICT - 4 stars

The frosting makes up for the dryness in the cupcake. For ding dong $14 you would think the cupcakes could taste better but I could have baked some lemon cupcakes from scratch that could have tasted better. On the real the frosting made the cupcake. Without it, those cupcakes would have gotten 3 stars. I say, save your money and make your own cupcakes or go ahead and buy some Betty.

Until next time,

Happy Smacking!


How To Eat A Cupcake said...

I kno you said you were gonna wait to tell me, but I'm impatient. I snuck over hear to read about it! Too bad the cupcakes sucked, but you made my favorite kind of frosting, Swiss meringue buttercream. I KNOW it must've been delicious!

How To Eat A Cupcake said...

I think with cake mix, it's a different rule about over mixing. I don't think they use the same flour we use when baking from scratch. Cake mixes like Betty Crocker and Duncan Hines tell you to beat for like 2-3 minutes after adding the mix... I'll never understand. LOL :)