19 Aug Special of the Day: Lemon Huckleberry Cupcakes by our Queen of Cupcakes
If there’s anyone we know who is worthy of entering Swan Lake’s annual Huckleberry Festival Baking Contest, it’s our daughter Madison, our Queen of Cupcakes, who has been baking celebratory treats with professionalism, perfectionism and panache for friends and family for the last few years. Madison’s favorite flavors to make include Boston Cream Pie, Chocolate Surprise and Mint Oreo, so the Huckleberry Festival Baking Contest presented a fresh challenge for her.
Knowing that the festival is always the second weekend in August, Madison had been dreaming up her huckleberry cupcake creation all summer long. Madison started with a favorite coffeecake recipe for the batter and folded in fresh huckleberries. She used a tried-and-true cream cheese frosting recipe that she added fresh lemon juice to and then put sugared huckleberries and lemon peel on top, creating a pleasing presentation for her enticing entry.
Thoughtful and intentional about the process, Madison baked the cupcakes the day before and froze them, so she could pull them out the morning of the contest and have time to pipe the frosting on and garnish them before carefully delivering them to the judging table.
Having put the finishing touches on the three very best of the batch to offer up for judging, Madison let the family cut an extra into fourths to try before we all left for the festival. Lucky us! One bite revealed the delicate delectability of this baked wonder, slightly sweet tender cake with tart huckleberries set off by dreamy light and lemony frosting, sweetened huckleberries and the zing of lemon zest. A winner for sure, we all thought.
When the judges had finished tasting and scoring all of the entries, the contest organizer came back with award ribbons and walked right over to Madison’s Lemon Huckleberry Cupcakes to adorn them with the third prize ribbon.
With congratulations and thanks to Madison for sharing her winning cupcake recipe comes this week’s Special of the Day: Lemon Huckleberry Cupcakes by Our Queen of Cupcakes. Enjoy!
Recipe by Madison George
(makes 6 cupcakes)
½ cup butter, softened
1 cup sugar
½ cup sour cream
2 tsp. vanilla extract
¾ cup flour
½ tsp. baking powder
¼ tsp. salt
2/3 cup fresh huckleberries
Preheat oven to 350 degrees.
Cream butter and sugar. Blend in sour cream and vanilla.
Add eggs, beating until incorporated. Scrape down sides of bowl.
Add flour, baking powder and salt and mix in. Scrape down sides of bowl.
(Batter will be loose.)
Fold in huckleberries with a rubber spatula.
Line cupcake pan with cupcake liners.
Scoop batter into baking cups, filling about 2/3 full.
Bake in preheated oven for about 19 minutes or until a toothpick inserted in center comes out clean.
Lemon Cream Cheese Frosting
(for 6 cupcakes)
4 ounces cream cheese, softened
½ cup butter, softened
2 cups powdered sugar
1 tsp vanilla extract
2 tbsp. fresh lemon juice
Cream together butter and cream cheese. Add powdered sugar and beat slowly until incorporated.
Beat in vanilla extract. Beat in lemon juice.
Frost cooled cupcakes and top with sugared huckleberries and lemon peel.
Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at email@example.com . Sydne’s recipes from “Special of the day” are archived at http://sydnegeorge.com/blog/.