Blue Velvet Blackberry Curd And Blackberry Lemon Cream Cheese Cupcakes Recipes

LEMON LAVENDER CUPCAKES

Steps:

• Preheat the oven to 350 degrees F.
• For the lavender sugar: Put the lavender in a food processor or blender on high speed; process until finely ground. Remove 1 tablespoon of the lavender and set aside. Add the palm sugar to the remaining lavender and process to a very fine powder. Store in an airtight container until ready to use.
• For the cupcakes: In a stand mixer fitted with the paddle attachment, cream together the butter, honey and 6 tablespoons of the lavender sugar. Add in the eggs and lemon oil and mix until smooth.
• In a bowl whisk together the flour, baking soda, sea salt and the 1 tablespoon reserved ground lavender. With the mixer on low speed, slowly incorporate half of the flour mixture. Next mix in the lemon juice. (The mixture may look curdled but it is not.) Mix in the remaining flour mixture and then the milk and lemon zest. Continue mixing until the batter is totally smooth.
• Double line 1 1/2 standard, nonstick cupcake tins with liners. Fill the liners with a heaping 1/4 cup of the batter. Bake until a toothpick inserted into the center of the cupcakes comes out clean, 16 to 18 minutes. Remove from the oven and let cool until easy to handle. While still slightly warm, dip the tops of the cupcakes in another 6 tablespoons lavender sugar. Place on baking sheet and let cool completely.
• For the lemon frosting: Melt the white chocolate over a double-boiler. Allow to cool slightly but don't let the chocolate set.
• In the bowl of a stand mixer fitted with the whip attachment, whip together the cream cheese, butter, lemon oil and sea salt. Slowly add in the melted white chocolate and mix until smooth. Spoon the frosting into a pastry bag fitted with a large star tip and refrigerate until set.
• Pipe the frosting onto the cupcakes and garnish with the edible flowers.

BLUEBERRY-LEMON CREAM CHEESE MOOKIES

Steps:

• Make the muffins: Preheat the oven to 350˚. Brush 20 muffin cups with vegetable oil (use two 12-cup muffin pans). Whisk the flour, granulated sugar, salt and baking powder in a large bowl. In a separate bowl, whisk the egg until smooth. Whisk in the buttermilk, vegetable oil, vanilla and lemon zest. Stir the buttermilk mixture into the flour mixture until combined but still slightly lumpy (do not overmix).
• Divide the batter among the prepared muffin cups, filling them one-quarter of the way. Bake until beginning to brown, about 12 minutes. Let cool 10 minutes in the pans, then transfer the muffins to racks to cool completely.
• Make the filling: Combine the cream cheese, mascarpone, confectioners' sugar and lemon zest in a large bowl. Beat with a mixer on low speed, gradually increasing the speed to medium high, until fluffy, about 2 minutes. Refrigerate until ready to use. Meanwhile, pulse the cookies into coarse crumbs in a food processor.
• Assemble the mookies: Remove the domed tops of the muffins using a serrated knife. Transfer the filling to a pastry bag and pipe a ring on half of the muffins. Spoon about 1 teaspoon blueberry jam into the center of each ring. Top each muffin with another muffin, cut-side down, to make a sandwich. Roll the edges in the cookie crumbs, pressing to adhere.

BLUE CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Use a 24 socket cupcake pan and line with paper liners. Set the pan aside.
• In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
• In a liquid measure, mix together the blueberry puree and buttermilk.
• In a large bowl of an electric stand mixer using a paddle attachment, combine the butter and granulated sugar, mixing until blended. Add the eggs and egg yolks and beat on low speed until all the ingredients are smooth and blended.
• Decrease the speed of the mixer to slow and add one-fourth of the dry ingredients. Mix for 1 minute, scraping the sides of the bowl occasionally. In two separate additions, add the liquid mixture to the batter, beating for 30 seconds after each addition, alternating with the dry ingredients, ending with the dry ingredients. Divide the batter evenly into the prepared cupcake liners and bake on the center rack until a cake tester inserted into the center of each cake comes out clean, 20 to 25 minutes. Cool the cakes in the pans for 10 minutes. Remove from the pans and cool the cakes completely on wire racks, about 30 minutes.
• For the blueberry caramel: Heat together the sugar and 1/4 cup water, cooking until a medium caramel stage. Slowly add the blueberry puree, lemon juice and salt. Continue to cook together until smooth.
• For the blue Devonshire cream: Mix together the cream cheese with the granulated sugar and salt with the paddle attachment in an electric mixer. Once thoroughly combined, slowly add the heavy cream. Continue to mix until evenly distributed and fluffy. Fold in the bleu cheese crumbles.
• For the blue agave icing: Mix together the butter, powdered sugar and salt with the paddle attachment in an electric mixer. Once thoroughly combined, slowly add the blue agave nectar. Continue to mix until evenly distributed and smooth.
• For the bleu cheese brulee: Place the bleu cheese crumbles into the freezer for about 10 minutes. Remove from the freezer, and, working on a metal surface, generously cover with sugar. Using a blow torch, quickly brulee the tops of each bleu cheese crumble. Allow to come to room temperature.
• To assemble: Core each cupcake and drizzle a teaspoon of the blueberry caramel into the core. Generously fill each cupcake with the bleu Devonshire cream. Using a round tip and pastry bag, ice each cupcake with blue agave icing, encasing the generous amount of Devonshire cream, creating a combination of shells on top. Use blueberry caramel as a drizzle on top of cupcakes and place a bleu cheese brulee as garnish on top.

BLUE VELVET CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Lightly grease and flour two 8-inch round cake pans.
• In a large bowl, sift together the flour, cocoa powder, baking soda and salt. In the bowl of a stand mixer fitted with the whisk attachment, add the oil, granulated sugar, buttermilk, brown sugar, food coloring, vanilla, vinegar and eggs. Mix on low speed until combined. With the mixer running, add the dry ingredients, one cup at a time, to the wet ingredients until just combined. Divide the cake batter evenly between the prepared cake pans. Bake until a toothpick or cake tester inserted in the center of the cakes comes out clean, about 30 minutes.
• Transfer the pans to a cooling rack to cool for 10 minutes. Remove the cakes from the pans; if necessary, run a knife along the edges of the pan to help. Place the cakes on the rack and cool to room temperature.
• For the frosting: In a large mixing bowl using a hand mixer, or the bowl of a stand mixer fitted with a whisk, beat together the confectioners' sugar, butter and cream cheese. Add 1 tablespoon of the milk and the vanilla. Gradually beat in just enough of the remaining milk to make the frosting smooth and spreadable. Beat at high speed until light and fluffy.
• Place one of the cakes on a serving plate and top with a layer of the frosting. Place the second cake on top, and use the remaining frosting to cover the top and sides of the cake. Serve at room temperature.

LEMON CUPCAKE WITH BLACKBERRY BUTTERCREAM

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line 24 muffin cups with paper liners.
• Cream sugar and 1/2 cup butter in the bowl of a stand mixer until fluffy. Beat in eggs, one at a time, and mix 1 1/2 teaspoons vanilla extract into mixture with the second egg.
• Beat in flour and baking powder until thoroughly combined; beat in milk, lemon juice, and lemon zest to make a smooth batter.
• Spoon the batter into the prepared muffin cups.
• Bake in the preheated oven until cupcake edges are slightly golden brown and a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes completely.
• Beat 1 cup butter with 1 teaspoon vanilla extract and salt until smooth and creamy. Beat in confectioners' sugar, 1 cup at a time, to make a creamy frosting. Beat in blackberry jam. Spread frosting on cooled cupcakes.