Ice cream that doesn't melt (Lemon & blueberry cupcakes)

Ingredients

Dough

80 grams (2.8 ounces) butter
90 grams (3.2 ounces) sugar
2 large eggs
50 milliliters (1.7 fluid ounces) milk
5 grams (0.18 ounces) baking powder
10 grams (0.35 ounces) vanilla sugar
Lemon zest to taste
150 grams (5.3 ounces) flour

Blueberry Filling

150 grams (5.3 ounces) blueberries
50 grams (1.8 ounces) sugar
7 grams (0.25 ounces) corn starch
40 grams (1.4 fluid ounces) water

Cream Cheese Frosting

300 grams (10.6 ounces) cream cheese
100 grams (3.5 ounces) butter
50 grams (1.8 ounces) blueberries
Granulated sugar to taste

Equipment

Mixing Bowls
Make sure you have at least two mixing bowls: one for wet ingredients and one for dry ingredients. Stainless steel bowls are great for easy handling and clean-up.
Electric Mixer
Using an electric mixer ensures your batter and frosting are smooth and well-combined. A stand mixer with a paddle attachment will be your best friend here.
Waffle Cups
Buy pre-made waffle cups from any candy store. These are sturdy and will hold your cupcake batter perfectly. Make sure to place them tightly together on a baking tray to avoid tipping.
Baking Tray
A flat baking tray is essential for keeping your waffle cups stable while baking. Line it with parchment paper for easier clean-up.
Whisk
A sturdy whisk is useful for incorporating the flour mixture into the butter-egg mixture without overworking the batter.
Piping Bag
A piping bag fitted with a star tip makes it easy to neatly frost your cupcakes, giving them a professional look.

Instructions

Step 1

Here’s a recipe for beautiful Lemon & Blueberry cupcakes in waffle cups that look like ice cream. The great thing is, they won't melt! The waffle cups can be bought at any candy store. You can use any of your favorite cupcake recipes. You'll be baking the dough directly in the waffle cups.

Step 2

Step 1: Whip the room temperature butter with sugar and vanilla sugar, until light and fluffy. Make sure your butter is at room temperature for the best result.

Step 3

Step 2: Add the eggs one at a time, beating well after each addition.

Step 4

Step 3: Mix the flour with the baking powder. Gradually add the flour mixture and milk to the butter-egg mixture, alternating between them. Stir in the lemon zest. Adding the dry and wet ingredients alternatively ensures a smoother batter.

Step 5

Step 4: Pour the dough into waffle cups and bake at 180°C (356°F) for about 20 minutes, or until a toothpick inserted into the center comes out clean. Check your cupcakes a few minutes before the timer goes off to avoid overbaking.

Step 6

Step 5: To make the blueberry filling, bring the blueberries and sugar to a boil. Dissolve the corn starch in water, then add it to the blueberry mixture. Cook until thickened, stirring continuously.

Step 7

Step 6: For the cream cheese frosting, whip the butter with powdered sugar until fluffy. Add the cream cheese and continue to whip until smooth. Fold in the blueberry confit.

Step 8

Step 7: Once the cupcakes are cooled, top them with the cream cheese frosting. Bon Appetit!

Servings

Planning on whipping up these **fantastically delicious** Lemon & Blueberry Cupcakes? Here are some serving ideas to make them even more appealing and unforgettable: 💡 **Presentation is key!** Serve these cupcakes in a fun and festive arrangement by placing them on a tiered cupcake stand. The added height creates a magnificent display, perfect for parties or family gatherings. 🍽️ **Pair them up.** These cupcakes go amazingly well with a cold glass of lemonade or blueberry iced tea. The tang from the lemon and blueberries will complement the drinks, making for a refreshing combo. **Add a dollop.** While the cream cheese frosting is already divine, you could take it a notch higher by adding a dollop of whipped cream and a fresh blueberry on top. The added layers of flavor and texture will leave everyone craving for more.

Variations

🥄 **Gluten-Free Variation:** Swap out the regular flour for an **all-purpose gluten-free flour blend** in the cupcakes. Make sure the baking powder you use is also gluten-free. These simple swaps ensure that those with gluten sensitivities can enjoy these delightful treats without worry. 🌱 **Vegan Variation:** Substitute the butter with **vegan butter**, the eggs with a **flaxseed egg substitute** (mix 1 tbsp ground flaxseed with 2.5 tbsp water per egg), and use **vegan cream cheese** for the frosting. Not only will your cupcakes be plant-based, but they'll also be incredibly tasty! 🍇 **Vegan Frosting Tip:** For an even richer experience, you can use **coconut cream** blended with powdered sugar and a hint of vanilla to create a luscious vegan frosting that pairs perfectly with the blueberry filling.

Faq

Why do my cupcakes stick to the waffle cups?
If your cupcakes are sticking to the waffle cups, it's likely because the waffle cups aren't of high quality or you may have used a batter with too much moisture. Ensure you use sturdy, quality waffle cups for best results.
Can I use frozen blueberries for the filling?
Absolutely, frozen blueberries work just fine! Just make sure to thaw and drain them before using to remove any excess water.
How do I ensure the frosting is smooth?
Make sure your butter and cream cheese are at room temperature before whipping them together. This ensures a silky-smooth texture without lumps.
Can I make the cupcakes ahead of time?
Yes, you can bake the cupcakes a day in advance. Store them in an airtight container and frost them right before serving to keep them fresh.
How can I make the waffle cups extra crispy?
For extra crispy waffle cups, lightly toast them in the oven for 5 minutes at 180C (356F) before adding the batter. This adds a delightful crunch!
What’s the best way to transport these cupcakes?
Place each cupcake in a cupcake carrier or snugly into a muffin tin for transport. This helps them stay upright and prevents any frosting mishaps.