As summer comes to a close, I though it would be a good idea to take one last advantage of all the delicious berries available. Strawberry season is long gone and the drop in flavor is almost immediate. So I stayed clear of strawberries this time. For this recipe the star was blueberries.
As I was driving home from work on day, it suddenly came over me that it had been a while since I’ve had a cupcake. I couldn’t get the thought out of my head, so the next day I decided to make cupcakes. This also helped the Project since the cupcake chapter needed some love.
This time, I made the Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting. Frankly, making this recipe went off without a hitch and the end result was divine! I even brought in some to my coworkers and they didn’t last very long on the table.
One of the things I liked the most about this recipe was how you could see the lemon zest in the cream cheese frosting. A nice, tiny pop of yellow. A small peek into what flavors are inside. To further provide a hint of what you’ll be eating, I topped each frosted cupcake with a nice blueberry.
Since I only have 12 cupcake wells and the recipe makes 24, I decided to put the remaining batter in a 9-inch by 9-inch square pan. I even had extra frosting so it went right on the cake. Equally tasty and a nice change of shape.
Sorry for the short post, it’s bee a crazy time. Hopefully I can get back to baking more often soon!