Week 13: Blueberry Lemon Cupcakes

Uncle Sam approves.

I heart these.

Listen to me. Get one of these guys if you don't have one. It will change your world.

I Kind of got teary eyed at the beauty of these. Not really, but almost.

 I chose these cupcakes and liners because they look Patriotic, don't you think? I love the polka dot liners. I am sure if Betsy Ross knew dots were an option on the flag she would have used them. They make me happy.

Some of my friends and I were discussing how many "Mommy blogs" make life seem perfect. Adorable home schooled kids, dressed in Baby Gap, perfect photography, beautiful homes, and pearly white teeth. I know that you can put only the amount of information you want the world to see on any blog. I get that. That's the beauty of social media.

I am going to get real for a minute though. I struggle sometimes to be a good wife, mother, daughter, friend, and coworker. How can I expect anyone else to understand me when I don't even understand myself sometimes? I am grateful I have people in my life that know the nooks and crannies of my heart and look past those things in my life and still love and care about me. I also feel sadness for my mom who lost her sister to cancer this past week. Even when death is not unexpected, it is never easy. She was my mom's best friend, last link to her family, and the one person she talked to every night about her day, struggles and triumphs. I know mom needs to grieve in her own time but it makes my heart sad to see her like this.There is so much to be grateful for. Living in this country and the freedoms we have is one I am especially remembering today. Thanks friends for listening.

These cupcakes look like a celebration on a plate. Sir! Yes, Sir! I combined a few recipes to come up with this one. See the recipe below. You can see the recipes here and here. The frosting is a modified version of the Zuccatto cupcake frosting I made a few weeks ago. Proudly go forth and celebrate your freedom to eat these cupcakes.

Cupcakes

1 box white cake mix

1/4 cup oil

4 egg whites

3/4 cup buttermilk

3/4 cup sour cream

1 vanilla bean (or 1 tablespoon vanilla extract) 

2 tbsp. grated lemon peel

1 cup blueberries tossed in 1 tbsp. flour

1. Preheat over to 350 degrees and line pans with cupcake liners.

2. Sift cake mix into a small bowl to remove any lumps and set aside.

3. In a large bowl, gently whisk oil, egg whites, buttermilk and sour cream together.

4. 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.) 

5. Add lemon zest.

6. Stir in cake mix until fully incorporated. 

7. Gently fold in blueberries.

8. Fill cupcake liners 3/4 full and bake for 15-20 minutes, or until and inserted knife comes out clean.

Blueberry Sauce

2 tbsp. sugar
1 tsp. cornstarch
1 1/2 cups fresh or frozen blueberries
1/2 cup water

In medium saucepan, whisk cornstarch and sugar. Mix in blueberries and water. Bring mixture to gentle boil 3over medium heat, stirring frequently. Once mixture reaches boil, reduce heat and simmer 3 minutes. Pour mixture into blender or food processor and blend until smooth. Pour through sieve to remove pulp. Cool completely before drizzling on cupcake.

White Chocolate Lemon Frosting

1 12 oz. package of white chocolate
1 cup unsalted butter, room temperature
2 8 oz. cream cheese
1 tsp. lemon extract
2 tbsp. blueberry

Melt white chocolate chips in microwave for 1 minute until melted. Cool. Cream butter and cream cheese together. Blend melted chocolate and extract and zest until smooth.

Fill cooled cupcakes with lemon curd ( I bought but you can also make it if you desire). Frost  and drizzle with blueberry sauce.