We picked a lot of blueberries on Monday so I needed a recipe so they didn't go to waste. I found this recipe on bettycrocker.com. They have some great stuff.
Cupcake
1 box Betty Crocker® SuperMoist® lemon cake mix
1 1/2 cups fresh blueberries
3/4 cup water
1/3 cup vegetable oil
1 tablespoon grated lemon peel
2 eggs
1 package (3 oz) cream cheese, softened
Frosting and Garnish
2 1/2 cups powdered sugar
3/4 cup unsalted butter, softened
1 teaspoon grated lemon peel
1/2 teaspoon kosher (coarse) salt
1 1/4 teaspoons vanilla
1 tablespoon milk
1 cup fresh blueberries
I added some lemon extract to make the frosting more lemony...I think it needed it!
I added some lemon extract to make the frosting more lemony...I think it needed it!
Lemon peel, if desired
Fresh mint leaves, if desired
- Heat oven to 375°F for shiny metal pans (or 350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- In small bowl, gently toss 2 tablespoons of the dry cake mix with 1 1/2 cups blueberries to coat; set aside.
- In large bowl, beat remaining cake mix, water, oil, lemon peel, eggs and cream cheese with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Fold blueberry mixture into batter. Divide batter evenly among muffin cups.
- Bake 18 to 22 minutes or until tops are light golden brown. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
- In medium bowl, beat powdered sugar, butter, 1 teaspoon lemon peel, the salt, vanilla and 1 tablespoon milk on high speed about 4 minutes or until smooth and well blended, adding more milk by teaspoonfuls if needed. Frost cupcakes with frosting. Garnish with 1 cup blueberries the lemon peel and mint leaves. Store in airtight container at room temperature.
3 comments:
These look so summery! Yummo!
Pretty, AND they look delicious : )
These look so yummy!
I love anything flavored like lemon!!! I'm so excited to be following you now!
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