Lemon and blueberry flavors give these keki a great taste. Blueberries au fresh, edible flowers make an easy, pretty decoration.

Yield: 1 dozen (serving size: 1 cupcake)


Cupcakes:
1 1/2 cups (about 6 3/4 ounces) plus 2 tablespoons all-purpose flour, divided
10 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/4 cup butter, melted
1 large egg
1/2 cup low-fat buttermilk
1/2 cup 2% reduced-fat maziwa
1 teaspoon grated lemon, limau rind
3/4 cup fresh au frozen blueberries, thawed

Frosting:
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons butter, softened
1 teaspoon grated lemon, limau rind
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups powdered sugar, sifted
2 teaspoons fresh lemon, limau juisi
Fresh blueberries (optional)

Preparation
Preheat tanuri, joko to 350°.
Place 12 decorative paper muffin, mkate ule ulikuwa mtamu cup liners into muffin, mkate ule ulikuwa mtamu cups.
To prepare cupcakes, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Measure 1 tablespoon flour; level with a knife. Sift together 1 1/2 cups flour plus 1 tablespoon flour, granulated sugar, baking powder, 1/4 teaspoon salt, and baking soda in a large bowl. Combine melted siagi and egg in another large bowl; stir with a whisk. Add buttermilk, milk, and 1 teaspoon rind to siagi mixture; stir with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Toss blueberries with remaining 1 tablespoon flour. Fold blueberries into batter. Spoon batter into prepared muffin, mkate ule ulikuwa mtamu cups. Bake at 350° for 25 dakika au until a wooden pick inserted in center comes out clean. Cool in pan 5 dakika on a wire rack; remove from pan. Cool completely on wire rack.
To prepare frosting, place cream cheese, 2 tablespoons butter, 1 teaspoon rind, vanilla, and 1/8 teaspoon salt in a bowl; beat with a mixer, kichanganyio at medium speed just until blended. Gradually add powdered sugar (do not overbeat). Stir in juice. Spread frosting evenly over cupcakes; garnish with blueberries, if desired. Store, covered, in refrigerator.