It’s been a while since I have baked any desserts. I have been on a protein enhanced, sugar-free muffin (aka Buffins) kick lately. I have been feeding these to my athletic kids in lieu of store bought protein bars.
The muffins may be healthy to eat, but easing stress is healthy, too. For me, baking is a stress relief. I was in need of a little baking stress relief this week. I’m gluten free, so I rarely make anything that I can actually eat. I don’t have to face the temptation of eating too much of what I bake. I also gift most of the baked goods that I make so that there aren’t too many sweets in the house for my kids.
Once I decided to bake a real dessert, I was determined to find something worthy of a Guilty Pleasure title. Now that spring has sprung, I wanted to find a delicious fruity find. Lemon and Blueberry go together extraordinarily well. That’s where my inspiration began. I found this lemon gooey butter cookie recipe and I was well on my way to creating a new dessert.
First, let’s talk the cookie on the top. Why? The dough needs to chill for at least 2 hours or overnight. Keep this in mind if you plan on making these cupcakes.
Lemon Gooey Butter Cake
found this receip at http://wickedgoodkitchen.com/lemon-gooey-butter-cookies-best-ever-from-scratch/
2¼ cups (270 grams) organic all-purpose flour, such as King Arthur Flour®
2 teaspoons (about 8 grams) baking powder
1 (8-ounce/226-gram) package cream cheese, such as Philadelphia®, softened
½ cup (1 stick/113 grams) unsalted butter, softened
1½ cups (300 grams) granulated sugar
2 tablespoons (12 grams) freshly grated lemon zest, from 2 large lemons
1½ tablespoons (22.5 ml) freshly squeezed lemon juice
1 teaspoon (5 ml) pure vanilla extract
1/8 teaspoon (a few drops) lemon oil, such as Boyajian® -Omit for gluten-free variation.
1/8 teaspoon natural yellow gel based food coloring, such as CHEFMASTER®
1 teaspoon (5 grams) kosher salt, or ¾ teaspoon regular table salt
1 large egg plus 1 large egg yolk (mine weighed 71 grams w/o shells)
1 cup (120 grams) confectioners’ sugar, sifted, for rolling & dusting cookies
I used a cream cheese based frosting because I thought it would hold up better against the acid in the blueberries. Also, the cheese flavor would go nicely with the lemon in the cookie.
8 oz. cream cheese (room temperature)
1 stick butter
4 1/2 cups of powdered sugar
1 tsp vanilla
1 cup pureed blueberries (cleaned fresh or defrosted)
Whip the cream cheese and butter until fluffy. Slowly add powdered sugar. Add vanilla. Beat until smooth. Add pureed blueberry. Beat until fully incorporated.
Any vanilla cupcake recipe will do, even a mix. It is not a predominant flavor in this combined dessert. Make sure that cupcakes are cool before assembly.
Core out the cupcakes (I have a device that makes this super easy)
Buytra Cupcake Plunger Cutter Pastry Corer Decorating Divider Cake Filler
$4.16 on Amazon.
Pipe frosting into the hole and keep filling until there is a good size dollup on top (to hold the cookie)
Place a cookie on an angle.
Store in the refrigerator and add a sprinkle of powered sugar on top before serving.
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