Glazed Lemon Cupcakes with Blueberries

These are light, airy cakes with blueberry filling and a lemony, white chocolate ganache glaze.  The original recipes was made with raspberry, which would be just as good.  I have a small ethnic store nearby and was able to find blueberry jam.  You can substitute any filling for these little cakes.

Cupcakes:

• 1 lemon
• 3/4 cup sugar
• 3 Tbsp. canola oil
• 1/3 cup plain non-fat yogurt
• 1/3 cup 2% milk
• 1 Tbsp. lemon extract
• 1-1/4 cups all-purpose flour
• 3/4 tsp. baking soda
• 1/4 tsp. salt
• 2 egg whites, room temperature
• 1/4 cup blueberry jam
• 1 tsp. cornstarch

Preheat oven to 350 degrees F.  Place cupcake liners into wells of muffin pan.  Zest lemon to measure 1 Tablespoon.  In a medium bowl, combine sugar and oil; whisk well.  Add zest, yogurt, milk and extract; whisk until blended.

Combine flour, baking soda and salt in a small bowl; mix well.  Sift flour mixture into wet ingredients; whisk until blended.  Whisk egg white vigorously about 1 minute until very foamy; fold into batter.  Scoop batter into liners.  Mix blueberry jam with cornstarch; place about 1 tsp. of jam onto center of cupcakes; push in gently with back of spoon.

Bake 15-17 minutes or until tops spring back when lightly pressed.

Ganache & Garnish:

• 3 oz. white chocolate chips (1/2 cup)
• 2 Tbsp. plain, nonfat yogurt
• 1 tsp. lemon extract
• Fresh blueberries

Place chocolate in microwaveable bowl.  Microwave on high 45-60 second or until almost melted; stir until smooth.  Sitr in yogurt and extract.  Dip tops of cupcakes into ganache, coating tops evenly.  Garnish with blueberries.

~Adapted from Season's Best Recipe Collection
This recipes is linked to Miz Helen's Country Cottage