When life gives you lemons, rumor around town is that you're supposed to make lemonade with them.
That's nice.
But sometimes, you're really just not that thirsty.
So you're holding these free lemons, which, awesome. And then you think.... lemon poppyseed muffins would be awesome right now.
And then you realize, who the hell has poppy seeds, just sitting around waiting to be put into muffins? Oh yeah, that's right. No one.
And then you decide to try something new.
And then this happens, which is, you know, just as good. Maybe much better.
Okay, definitely better.
So, if life gives you free fruit for absolutely no reason... You should probably go buy yourself some blueberries and flour and sugar and make this happen.
And while you're at the store you should probably buy yourself some lemons too, since, in case you hadn't noticed, that whole life giving you lemons thing is really more of a metaphor.
Lemon Cupcakes with Lemon-Blueberry Buttercream
12-16 cupcakes
Lemon Cupcakes:
½ cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
1½ cups flour
1 teaspoon baking powder
¼ cup milk
¼ cup lemon juice
3 tablespoons lemon zest
Preheat oven to 350. Line cupcake tins with
Cream the butter, sugar, and eggs. Beat together until fluffy.
Stir in vanilla.
In a separate bowl, combine all dry ingredients. Add half of dry
ingredients into the butter mixture, mixing until combined. Stir in milk, lemon
juice and zest. Add remaining dry ingredients, mixing again until everything is
combined.
Pour into cupcake tins, so that each is abut ¾ full. Bake for
20-25 minutes. Once cooked, let cool completely before frosting.
Blueberry Lemon Buttercream:
1 cup butter, softened
¼- ½ cup freeze dried blueberries, pulverized in a food processor
until fine (hint: Trader Joes)
1-2 tablespoons lemon juice
1½-2 lbs powdered sugar
