Blueberry Lemon Cupcakes
Hello blueberry season!!! I don’t know about you guys but here in Georgia, especially up here in the foot hills of the north Georgia mountains the blueberries are in season and they are abundant. You can pick pails upon pails for the things, so you better have some good recipes ready to make stuff with them.
I have always wanted to learn how to make blueberry jam. I really should have paid more attention the my grandmother when she would make jam when I was kid, but I was a kid so we all know that did not happen. LOL
So far I have collected a few great recipes, like blueberry pancakes, blueberry lemonade, blueberry pie, but I wanted to share one I made over the holiday and everyone loved them. My Lemony Blueberry Cupcakes, which are so easy. Even though this recipe has nothing to do with jam, we will be using a yummy lemon curd. I believe in the semi homemade versions of baking, simply because I am not a baker. I can make really good things but all the measuring etc. drives me nuts, so I just utilize a box cake mix. I was taught many moons ago that you can make any box taste like it comes from a bakery. All you have to do is substitute milk in place of the water and butter in place of the oil. That essentially is what gives you the homemade taste. So that is what we did, follow the directions on the back of the box and substitute those things.Next we will fold in these beautiful blueberries into the batter. Than using a ice cream scoop, portion the batter into the lined cupcake tins. Bake as directed on the box. Once done remove from oven and allow to cool for 15-20 minutes. Otherwise you will burn your fingers on the next step.I used a smaller melon ball scoop to core out the center of the cupcake. Keeping the cake ball in tack to cap the cupcakes laters.
Then take a good quality lemon curd, and scoop into the middle of the cupcake. Mrs. Bridge’s Lemon Curd is my favorite, and the closest to true English lemon curd I have found here in the states.Once you have filled the cupcake centers with the curd, take the tops you scooped out and replace the into the cupcake, as seen below. This will give you a flat top for the icing to sit on. The icing weather you spread it on or pipe it, will cover the secret pocket of lemon goodness. After icing the cupcakes which for speed I decided just to spread the frosting around. I topped them with a few more fresh blueberries for presentation, kind of like healthy sprinkles.I found these super cute bakery boxes at the Container Store. Which makes traveling with this treats super easy, but I am giving you warning people will think you bought the cupcakes instead of baking them.
The best part according to my husband is the cake mix makes 24 cupcakes, so you will have a few “ugly’s” as I call them left behind. You know the ones that are just not as pretty as the others so you leave them at home for the family, because let’s face it they don’t care how they look as long as they taste good.