It feels so good opening the ‘dashboard’ for the blog after such a long break.
It’s only been what?…a bajillion years or so since I last posted.
Not really, but it sure seems like it.
I’ve missed you guys!
Our Summer has been crazy busy….more so than usual.
But it’s starting to wind down and school starts next week. So Lexi and I decided that we would spend an afternoon making some cupcakes to share with you.
Lemon Filled Cupcakes with Blueberry Buttercream
Here’s what you’ll need:
For the cupcakes: 1 white cake mix, baked according the directions
For the filling: 1 small box of lemon pudding, mixed with 1 cup of milk
For the Buttercream: 1 1/2 cups softened unsalted butter, 1 cup chopped frozen blueberries, 2 cups powdered sugar, 1 tsp vanilla, and 1/2 tsp salt
Bake your cupcakes according to the directions on the box and let cool. While they are baking you can mix up the filling. Super easy so far, right?
While the cupcakes are cooling put your frozen blueberries in the food processor and chop them up until they look grainy. I think mine only took 4-5 pulses and they were good to go. Then whip your butter and vanilla together until fluffy. Slowly add your blueberries in batches until all your butter mixture is a pretty shade of purple. Your powdered sugar should then be incorporated a little at a time. Add your salt, whip it some more and you’re done.
Now, here’s where it gets fun: Using a small paring knife, or in our case a small round cookie cutter, cut the middle out of the cupcake and set it aside. Fill the hole with your lemon pudding mixture and put the top back on. Frost them with your buttercream and then eat them.
These really were a lot easier than I thought they were going to be. And while making these we brainstormed ideas for future flavor combinations we’re definitely going to try. But before we do, we’ll make sure we share that special ‘rainbow treat’ Brandon mentioned in his last post
Lexi and I hope you’re Summer break has been as good as ours.