Receta Glazed Lemon Cupcakes with Blueberries
These are light, airy cakes with blueberry filling and a lemony, white chocolate ganache glaze. The original recipes was made with raspberry, which would be just as good. I have a small ethnic store nearby and was able to find blueberry jam. You can substitute any filling for these little cakes.
Cupcakes:
- 1 lemon
- 3/4 cup sugar
- 3 Tbsp. canola oil
- 1/3 cup plain non-fat yogurt
- 1/3 cup 2% milk
- 1 Tbsp. lemon extract
- 1-1/4 cups all-purpose flour
- 3/4 tsp. baking soda
- 1/4 tsp. salt
- 2 egg whites, room temperature
- 1/4 cup blueberry jam
- 1 tsp. cornstarch
Preheat oven to 350 degrees F. Place cupcake liners into wells of muffin pan. Zest lemon to measure 1 Tablespoon. In a medium bowl, combine sugar and oil; whisk well. Add zest, yogurt, milk and extract; whisk until blended.
Combine flour, baking soda and salt in a small bowl; mix well. Sift flour mixture into wet ingredients; whisk until blended. Whisk egg white vigorously about 1 minute until very foamy; fold into batter. Scoop batter into liners. Mix blueberry jam with cornstarch; place about 1 tsp. of jam onto center of cupcakes; push in gently with back of spoon.
Bake 15-17 minutes or until tops spring back when lightly pressed.
Ganache & Garnish:
3 oz. white chocolate chips (1/2 cup)
2 Tbsp. plain, nonfat yogurt
1 tsp. lemon extract
Fresh blueberries
Place chocolate in microwaveable bowl. Microwave on high 45-60 second or until almost melted; stir until smooth. Sitr in yogurt and extract. Dip tops of cupcakes into ganache, coating tops evenly. Garnish with blueberries.
~Adapted from Season's Best Recipe Collection
This recipes is linked to Miz Helen's Country Cottage