LEMON BLUEBERRY EASTER CUPCAKES
EASY EASTER DESSERT!!!
FOR THE CUPCAKES: – 1 ¼ cup a/p flour – ¾ tsp baking powder – ¼ tsp baking soda – Pinch salt – 2 large eggs room temperature – 1 cup sugar – ½ cup vegetable oil – Zest of one lemon – Juice of one lemon – ½ cup buttermilk – 1/2 cup blueberries For The Buttercream Frosting: – 2 sticks unsalted butter softened – 4 cups icing sugar – 2-3 tsp milk – 1 drop blue gel food coloring – 1 drop purple gel food coloring – 18 blueberries
MADE WITH FRESH FRUIT!
1. In a small bowl, sift together flour, baking powder, baking soda and salt. 2. In a separate bowl, whisk eggs and sugar until creamy. Add vegetable oil and whisk. 3. Add lemon juice and zest and mix. 4. Alternating with your dry ingredients and buttermilk, add slowly to wet ingredients. 5. Carefully fold in blueberries. 6. Fill lined muffin pan with cupcake batter, about 2/3 of the way. Bake 15-17 minutes. 7. Allow to cool before topping with buttercream frosting. 8. To make the frosting, beat together butter, icing sugar and milk using an electric mixer. 9. Once the ingredients are well-mixed and smooth, add gel food coloring of each color and beat until tinted. 10. Scoop into a large piping bag with Wilton’s 1M icing tip attached. Frost each cupcake. 11. Top off each cupcake with one blueberry and serve.
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