Douglas Adams wrote: I may not have gone where I intended to go, but I think I have ended up where I needed to be. This is so very true of me. This past year has taught me that perhaps everything does indeed happen for a reason. We just may not be aware of, or receptive to that reason until we are able to look back upon it from the direction we were sent.
A few years ago, I never would have imagined that I'd be working as a teacher and a baker. I was happy and settled in my career as a Librarian. We all know what they say about the best laid plans.
Before I knew it my direction was altered and I had to find a new path. I have been lucky. I found not only one new profession to love, but two!
Grade one fun!
This past week I have been fortunate enough to busy with both of my new professions. I had the opportunity to work with a fantastic group of students in a grade one classroom and make wonderfully decadent desserts for several special occasions including a bridal shower.
These lemon blueberry cupcakes were made for a special bride to be in Toronto. She had a craving for something lemony and her bridal colour was lilac so when I came across this recipe I just knew it would be perfect. It involves the ideal pairing of zesty lemons with sweet blueberries. An added bonus was the fact that the blueberries naturally coloured the buttercream to match the bride's colour scheme!
While this recipe is easy to follow, it is a bit labour intensive and will require more of your time, but it is worth it. This lemon curd is wonderful and perfect for spring. I may even make some just to keep on hand for cravings!
Lemon Blueberry Cupcakes
For The Cupcakes:
1 box white cake mix (I used Betty Crocker)
1/4 cup oil
4 egg whites
3/4 cup buttermilk (see my recipe on how to make your own by clicking here)
3/4 cup sour cream
1 tablespoon vanilla extract
For The Lemon Curd Filling:
1 cup sugar
1/2 cup fresh lemon juice
1/4 cup butter, melted
1 tablespoon lemon zest
For The Blueberry Buttercream:
1 cup butter, softened
2 tablespoons mashed blueberries pushed through a strainer
4 cups powdered sugar
- Preheat your oven to 350 degrees and line pans with cupcake liners
- Sift cake mix into a small bowl to remove any lumps and set aside
- In a large bowl, gently whisk together oil, egg whites, buttermilk, sour cream and vanilla
- Stir in cake mix until well combined
- Fill cupcake liners 3/4 full and bake for 15-20 minutes, or until and inserted toothpick comes out clean
- While your cupcakes are cooling begin to make the lemon curd...
- Using a double boiler (or, in my case, a make shift one; one medium pot placed over a smaller pot filled with boiling water), whisk eggs and sugar together
- Add lemon juice, butter and lemon zest and stir constantly over medium heat for about 15 minutes
- When it's done, the mixture should thicken enough to coat the back of a spoon
- Let cool and begin to make your buttercream...
- Beat butter for 2 minutes, or until light and fluffy
- Scrape down bowl and add mashed, strained blueberries
- Slowly add powdered sugar, 1 cup at a time, until you reach your desired consistency
- Once your cupcakes have cooled, use the wide end of a piping tip to cut a hole out of the top of each cupcake
- Fill the holes with your cooled lemon curd and finish by topping them with your buttercream
To make these cupcakes fancy enough for a bridal shower I sprinkled them with lustre dust and topped them with gorgeous sugar flowers that I purchased at Heinrichs Decorating Nook.
Thanks to YourCupofCake for inspiring this recipe!