I am truly flattered by the praise for my food and the blog in general as the origins of this blog start in a sad place. A year ago I lived alone -- yes, yes, I know I still live alone -- but my friends were farther than a block way and no one new my name at the local bar. My brother who for most of my life had been my best friend had just gotten married and was off doing the things that newlyweds do. I spent a lot of time alone. I was a dating disaster (karma is getting me back now, since all the men I meet are disasters - but that is another story) and I ate practically every meal alone.
For the record, I hate eating alone.
After one dinner on my own, I went to put my 1 plate and 1 fork in the dishwasher. I realized the entire dishwasher was full of 1 plate and 1 fork combos. A couple had been in there for so long that they I think some of the not completely washed off food was looking like a penicillin factory. I broke down in tears on the floor and just sat there for a while.
The next day I made cupcakes - Blackberry Swirl Pound Cake. Baking takes a lot of bowls, blenders and utensils and all of these need to be washed. My dishwasher quickly filled up - filled up with happy times in the kitchen.
I started posting my creations to Facebook and sharing with friends. Many people started asking me bring goodies to their dinner parties, picnics, etc. and a few folks were asking for recipes and the like. Last August, I decide to start the blog to take it one step further. Thus, Tarte and Parcel.
So, thank you for reading my blog, for the compliments. Your support keeps both my dishwasher and life full.
Today's post give hommage to that very first cupcake. Of course, I can't stop experimenting so I changed things up a little.
Blueberry Swirl Cupcakes with Lemon Icing
* Ingredients *
For the cupcake...
8 ounces blueberries
3 tablespoons sugar
1/2 cup butter
1 1/3 cup sugar
1 1/4 cup flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sour cream
1 teaspoon vanilla extract
1 teaspoon lemon zest
For the icing...
2/3 cup powdered sugar
2 tablespoons sour cream
Juice from 1 lemon
* Instructions *
1. Preheat oven to 350 degrees.
2. Puree blueberries with 3 tablespoons sugar in food processor. Set aside.
3. Cream sugar and butter in electric mixer. Add eggs. Add flour, baking power and salt. Add sour cream, vanilla extract and lemon zest. Mix until well combined.
4. Line a muffin pan with cupcake liners. Alternate adding batter and blueberry mixture until 3/4 full. Swirl with fork for a marbleized effect. Bake for 30 minutes.
5. Combined ingredients for icing. Drizzle over cooled cupcakes. Top with fruit if desired.