Blueberry Lime Cupcakes

Earlier this week, my husband and I were engaged in a game of tennis when the topic of my recipes came up. I was enthusiastic about my last couple of recipes and mentioned my plans to experiment with another savory recipe this week. To my surprise, my husband looked at me and told me that I didn’t make sweet recipes as often anymore.

This conversation settled it, and I was determined to create something sweet for the week. Initially, I contemplated making blueberry muffins, but I desired something a bit more elegant than a muffin. That’s when the idea of crafting cupcakes dawned on me. Light and airy, they seemed like the perfect choice. However, this was just the beginning of the recipe development process. Two crucial questions remained unanswered: what flavor should complement the blueberry, and what kind of frosting would be ideal.

The answer to the first question became evident to me (undoubtedly lime, as it’s one of my favorite pairings). Yet, the solution to the second question posed a bit of a challenge. I’m not particularly fond of heavy or overly sweet frosting. I prefer when it enhances the flavors without overwhelming the cupcake, and I also find overly sugary frostings messy to eat. Therefore, I decided to go with a delicate blueberry-flavored oat cream. It imparts the perfect touch of freshness to the cupcake and harmoniously balances its overall taste.

Preparation & Cooking time: 60 minutes

Ingredients

1 1/2 Cup of All Purpose Flour
1 Cup of Granulated Sugar
1 Cup of Butter at room temperature
1 Cup of Oat Whipping Cream
1 Cup of Powdered Sugar
1/2 Cup of Cottage Cheese
1/2 Cup of Oat Milk
3 Lime
8 Tbs of The Frenchman Organic Blueberry Jam
2 eggs
2 Tsp of Vanilla Extract
2 Tsp of Baking Powder
1 Tsp of Salt

The recipe

Preheat the Oven: Set your oven to 350°F.
Prepare the Cupcake Batter
1. In a medium bowl, combine the flour with the baking powder and salt. Set aside.
2. In a large bowl, cream together the butter and sugar until a creamy texture is achieved.
3. Incorporate the zest of 2 limes and the vanilla extract into the mixture.
4. Zest the final lime but keep it aside for later use.
5. Gradually add the dry ingredients into the mixture, ensuring proper mixing.
6. Once fully combined, add the oat milk and eggs, and whisk until a smooth batter forms.
Prepare the two different batters:
1. Divide the batter into two portions. For this recipe, I opted for a 3/4 portion of lime batter and a 1/4 portion of blueberry batter, but feel free to adjust according to your preference.
2. In one portion, add the juice of the three limes and mix thoroughly.
3. In the other portion, incorporate 4 tablespoons of The Frenchman Organic Blueberry Jam and mix well.
The Montage:
1. Line a cupcake pan with paper liners.
2. Place one tablespoon of lime batter into each liner, followed by one tablespoon of blueberry batter, repeating until the liners are filled to about 3/4 full.
3. Add a small amount of jam on top of the batters.
4. Using a toothpick, create a swirl between the batters, being careful not to over-swirl to maintain the marble effect.
5. Bake for 17 minutes.
Prepare the Blueberry frosting:
1. In a medium-sized bowl, whisk the cottage cheese until it becomes smooth.
2. Add the sugar and mix thoroughly.
3. Gradually add the oat whipping cream, continuing to whisk until the mixture becomes fluffy.
4. Refrigerate the frosting for later use.
The final steps:
1. Once the cupcakes are done baking, remove them from the oven and allow them to cool.
2. When they reach room temperature, add your desired amount of frosting. Typically, frosting only half of the cupcake will showcase the beautiful marble effect.
3. Sprinkle the zest of the last lime on top of the frosting.
4. If you have blueberries on hand, you can garnish with one or two.
Enjoy!