Tuesday, August 10, 2010

Lemon Blueberry Basil Cupcakes

I first saw the Blueberry Lemon Basil Cupcakes recipe over at Beantown Baker.  I made that recipe in full and it was seriously delicious, a lemon cupcake with a blueberry basil filling and lemon basil icing.  It tasted like summer in a cupcake! 
It was worth all the work, but I needed a lazy version when I need to whip something up quick.  
The lazy version has whole blueberries mixed in with the cake batter.  I have to say that I really liked the blueberry basil filling a lot, so I did miss it a little.  But the people I made these for had no idea anything was missing and they loved them!
I served these for breakfast.  
I think the extra blueberries make you forget you are eating icing for breakfast!
Guess who can't keep his hands off them...
This cupcake didn't last long :)


Lemon Blueberry Basil Cupcakes lazy version- recipe based on Beantown Baker
1 box Lemon cake mix plus the ingredients to make it according to the instructions.
1 quart blueberries plus extra for garnish

Lemon Basil Icing:
1 stick butter room temperature
4 C powdered sugar
3 T fresh lemon juice
1 1/2 t vanilla
20ish basil leaves chopped finely

Pour cake mix into a bowl and set aside 1 c of the mix to toss the blueberries in.  Tossing the blueberries in the cake mix will keep them from sinking to the bottom.  Make sure your blueberries are completely dry before tossing them in cake mix.  Make the cake mix according to the directions on the box and fold in the blueberries.  Divide mix evenly in 24 paper lined cupcake pans.  Bake according to the box.  Let cupcakes cool completely before icing.  

Lemon Basil Buttercream Icing:
Cream butter.  Add powdered sugar and mix on low.  Add vanilla and lemon juice.  Add milk if you need to thin it out.  Mix in the basil. Pipe or spread onto the cupcakes.  Garnish with blueberries.

1 comment:

Jen said...

I love the lazy version! Sometimes you need a quick fix.

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