Blueberry Syrup
11 oz Blueberries (mashed up)
1/2 Cups Sugar
1/2 Cup water
Boil until it reduces and it is a thick syrup (about 15 minutes), cool until ready to use
This makes a TON of syrup, so you can freeze it and use it something else later
Lemon Cupcakes (makes 24 cupcakes)
2 2/3 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup butter, room temperature
1 2/3 cup sugar
1 tbsp lemon zest (or 1 tsp lemon extract)
2 large eggs
2 tsp vanilla extract.
1 cup milk
Preheat oven to 350, grease or put liners in 24 muffin cups
Combine the dry ingredients in a large bowl
Cream together the butter and sugar, add eggs 1 at a time. Add the lemon zest and the vanilla.
Alternate adding the dry ingredients and the milk in 3 batches until combined.
Bake for 16-19 minutes and let cool on a wire rack before frosting
Blueberry Buttercream
3 C confectioners' sugar, sifted (add more until it reaches your preferred consistency)
1 C butter, room temperature
2 teaspoons vanilla extract (I used vanilla bean paste)
1 tablespoon heavy whipping cream
4 Tbs blueberry syrup (you can add more if it is not enough blueberry
flavor, but you might have to add more powdered sugar to stiffen it up, just play it by ear)
Beat butter until fluffy, add powdered sugar 1 cup at a time. Add vanilla and whipping cream. Add blueberry syrup until desired blueberry flavor and color.
Look how pretty it is!! :)
