Lemon Blueberry Cupcakes
Today I'm sharing with all of you a delicious little treat I made the other day when it was frigid here in Florida and I was wishing for some spring weather and flavors. Like half of my apartment design, I love blue and yellow so the idea of creating a blueberry and lemon cupcake just seemed like the right way to spend my day after being in the cold in Virginia and now, Florida. I don't often use blueberries in many of my recipes but it was a new day so by God, I was going to use some blueberries.
I tried to keep the concept simple enough--not having too much of either flavor so I made the batter using any regular boxed vanilla cake mix. Once you've added the mix in the bowl, add in the normal ingredients that are called for on the box directions plus one cup of sour cream, a dash of lemon zest, and about 1/2 cup of freshly squeezed lemon juice. Throw your blueberries into a bowl of flour--try to put in less flour than the amount of blueberries you are using. I threw in way too much flour for my blueberries--nothing happened but it's just a little frustrating working with too much flour. Once you've coated your blueberries, fold them into your cupcake. Bake for about 20 minutes, making sure they are done with the trusty old toothpick test. Let them cool on a wire rack before you ice them.
To add the real lemon flavor, I made a lemon buttercream icing to top the cupcakes. I'll share my recipe ASAP but adding some freshly squeezed lemon juice to any of your favorite buttercream icing recipes will do just fine! Fresh and clean--these cupcakes are the perfect creation if you are yearning for warm weather like Angelina Jolie yearns to adopt ten more kids. Enjoy while you dream of 70 degree weather and wearing flip flops.
Created: Jan 10 2012 at 02:30:26 PM
Updated: Jan 10 2012 at 02:30:26 PM
Category: Food & Drink
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