Blueberry Cupcakes

Blueberry & Grilled Peach Quinoa Parfaits are a healthy snack that is also nutritious enough for breakfast, but still sweet and satisfying for a dessert. Dennis’ love of baking started at a young age. His grandmother, Alice, would save the leftover crust just for him so he could make petit jam filled pastries. Blueberry pancakes were a staple summer food when I was a kid. Every family reunion we would go camping for a week and breakfast was always Grandpa’s Blueberry.

These Lemon Cupcakes with Fresh Blueberry Buttercream are a MUST bake this Summer!

Blueberry Lemon Curd Cupcakes - Your Cup of Cake. The Story: One of my professors loves to bake and cook. Stuffed Acorn Squash Recipes. He knows how into sweets I am, so he gave me a container of lemon curd. That was my first encounter with lemon curd. I went home, grabbed a spoon, and ate it all.

It was the most heavenly, zesty thing I had ever eaten. The next time he gave me some lemon curd, my professor told me I had to use it in a cupcake. He gave me three containers, so I at one with a spoon and used the other two to fill these Spring cupcakes.[end- story]Blueberry Lemon Curd Cupcakes. Ingredients. 1 vanilla bean (or 1 tablespoon vanilla extract). Directions. 1. Preheat over to 3. Sift cake mix into a small bowl to remove any lumps and set aside.

These delicious muffins -- bursting with blueberries, and with crunchy, sugary tops -- are perfect for breakfast or with coffee any time of the day. Get Missy's Lemon and Blueberry Cupcakes Recipe from Food Network. Abby Girl Sweets is a cupcakery in the heart of downtown Cincinnati who specialize in fresh, yummy; baked from scratch cupcakes. My favorite Lemon Blueberry Cupcakes! Topped with homemade Lemon Cream Cheese Frosting and Fresh Blueberries, they're simply irresistible. Taste Of Home Magazine Customer Service.

In a large bowl, gently whisk oil, egg whites, buttermilk and sour cream together. Split your vanilla bean the long way and use the tip of your knife to scrape out the inside. Add this to your wet ingredients and stir in.

Or simply add your vanilla extract.). Stir in cake mix until fully incorporated. Fill cupcake liners 3/4 full and bake for 1. Lemon Curd: Using a double boiler (or a make shift one), whisk eggs and sugar together. Add lemon juice, butter and lemon zest and stir constantly over medium heat for about 1.

The mixture should coat the back of a spoon. Let cool. 8. Blueberry Buttercream: Beat butter for 2 minutes and scrape down bowl. Add mashed blueberries (strain your berries if you plan on using a star piping to, you don't want it to get clogged!).

Slowly add powdered sugar until you reach your desired consistency. Depending on your berries, the buttercream might not be a very rich color, add a little food dye to fix that. Once your cupcakes have cooled, use a knife to cut a little cone out of the top of each cupcake.

Fill the holes with your cooled lemon curd and top with your buttercream. Copyright © Your.

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