Whipped Cream Frosting
1Preheat the oven to 400° F. Line a sheet pan with parchment paper and set aside.
2Put the bowl and paddle attachment of a stand mixer in the refrigerator. Cube the butter and refrigerate the butter. Put the cold water in a small cup, add the sugar and salt, stir to dissolve, and refrigerate for about 30 minutes.
3Remove everything from the refrigerator. Sift the flour into the bowl, and position the bowl in the stand. Add the cold butter pieces and mix at the slowest speed until they are the size of peas. Slowly add the water mixture and mix just until it is incorporated and the dough just starts to come together. Add a little more cold water, 1 teaspoon at a time if the dough is not holding together.
4Form the dough into a flattened disc, wrap in plastic, and refrigerate for at least 1 hour.
5Remove the chilled dough disc from the refrigerator. Roll our one disc on a lightly floured surface until it is about 1/4 inch thick. Use a 2 inch round cookie cutter to cut our 24 pieces of dough (for the bottom crusts of the cupcakes).
6Place the rounds on the prepared sheet pan. Prick each round with a fork a couple of times. Bake until the rounds feel firm but are still pale, for about 9 minutes. Let cool on the pan for 5 minutes.
1Put the blueberries, sugar, lemon zest, and butter in a large pot over medium heat.
2Bring the mixture to a simmer, stirring constantly and crushing the berries as you stir to make juice.
3Reduce the heat to keep the mixture at a simmer and continue to cook, stirring occasionally, until blueberry juices begin to concentrate, for about 8 minutes.
4Mix the lemon juice with corn starch to make a slurry. When the berries have finished cooking, turn off the heat and slowly add the slurry, stirring constantly, until the mixture thickens.
5Cool completely for 15-20 minutes, and use immediately or transfer the mixture to an airtight container and store in the refrigerator for up to a week. Bring up to room temperature before using.
1Preheat the oven to 350° F and line 24 muffin cups with paper liners.
2In a large bowl, sift together the all-purpose flour, cake flour, baking powder, and salt.
3Combine the milk, heavy cream, and vanilla extract in a large measuring cup with a spout.
4Cream together the butter and sugar in the bowl of a stand mixer using the paddle attachment until smooth and creamy, for about 1 minute.
5Add the eggs one at a time, mixing well and scraping the bowl until incorporated.
6Add the dry ingredients in three parts, alternating with adding the wet ingredients in two parts. Do this with the mixer at a low speed. Scrape the bowl and paddle until everything is incorporated and the batter is smooth.
7Let the batter rest for 15 minutes. Stir gently before use.
8Place pie crust rounds in the bottom of your liners, and then fill the liners 3/4 full.
9Bake for about 20 minutes. The cupcakes should still be very pale and turn golden on the edges. Let cupcakes cool in the pans for 5 minutes before transferring to a cooling rack.
Whipped Cream Frosting
1Beat the heavy cream in the bowl of a stand mixture with a whisk attachment.
2Gradually add in the vanilla and confectioner's sugar.
3Whip until it becomes a light, fluffy, thick consistency.
4Frost your cupcakes, and enjoy!