Okay, I’m not gonna lie…I am proud of how these cupcakes turned out. After my lemon blueberry disappointment earlier, I was worried. It was, however, unwarrented.
And look how pretty they are!
The lemon extract proved vital for adequate lemon flavor, and the compote was a much better (and prettier) way of deploying the blueberry flavor and color than my ill-conceived blueberry frosting.
M. Ducksworth did an excellent job making the compote (which we discovered is actually pronounced “COM-pote,” and none of the fancy ways we’d been imagining) out of some local blueberries picked and frozen a couple weeks ago ma grand-mère.
And they were delicious. Hands-down they were the favorites, even with the added and messy step of carrying a tupperware full of blueberry goo across town and dumping a spoonful on top of the cupcakes.
The how-to, after the jump.
This time, I adhered to the instructions the authors of Vegan Cupcakes Take over the World issued, and there was much rejoicing.
Things to have for proper cupcake creation:
1 cup soy milk
1 teaspoon apple cider vinegar
1 1/4 cups all-purpose flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup canola oil
3/4 cup granulated sugar
2 teaspoons vanilla extract
1 1/2 teaspoons lemon extract
1 tablespoon finely grated lemon zest
And 1 lemon, to zest and juice for cupcake, frosting, and compote-creation purposes
Preheat oven to 350 degrees, and put the cupcake liners in the pan.
Whisk the soy milk with the vinegar, and let it sit to curdle. Then mix in the oil, sugar, vanilla, lemon zest and lemon extract.
Sift in flour, baking powder, baking soda, and salt, and mix until there are no large lumps. Fills the liners 2/3 of the way, and bake for 20-22 minutes, or until a toothpick comes out clean.
The lemony buttercream frosting:
1/4 cup shortening
1/4 cup margarine, softened
2 cups confectioners sugar
2 tablespoons fresh lemon juice
2 teaspoons finely grated lemon zest
1 teaspoon vanilla extract
Cream together the shortening and margarine, and add the confectioners sugar in 1/2 cup additions (this keeps frosting making from being an asthma-inducing mess). After each 1/2 cup of sugar is combined in, add a dash of the lemon juice. After all the sugar is mixed in, add the vanilla extract and mix in thoroughly. Chill to set up.
aaaaand then I plopped it into the pastry bag. Thanks to M. Ducksworth for photographic assistance.
After some practice, piping became much smoother, though I wish I had brought some different tips to experiment with.
And the compote, which we made a half-batch of because we weren’t going to put it on the inside of the cupcakes (hey, they had to keep overnight.)
6 ounces of frozen blueberries
1 teaspoon arrowroot powder (helps the compote thicken properly)
1 tablespoon lemon juice
1 tablespoon granulated sugar
Combine thawed blueberries, their juice, arrowroot powder, lemonjuice and sugar in a small saucepan and cook over medium heat until it starts to simmer. Remember to stir, otherwise burny disaster will ensue. Keep stirring until it thickens, and then remove from heat and let it cool.
Because these cupcakes had to sit overnight and I didn’t want to fiddle with them once we arrived at our destination, we ignored the assembly instructions and decided the compote would go on top.
And many thanks to our ducky assistants.