These cupcakes scream spring, and they were a lovely addition to an Easter dinner party. I'll be honest though, this isn't the fastest dessert to whip up, you'll have lots of dirty dishes, and there are a few things I'd change next time. Of course when you're 8.5 months pregnant and making a dessert for a dinner party perhaps you're just tired and cranky and everything and anything seems like too much effort. That being said, don't be discouraged, these are fun and delicious and I mean, cake.....who don't love cake....apparently I was craving lemon poppy seed cake. When I found this recipe I was really struck by the interesting frosting, which uses freeze dried blueberries. You can adjust the amount of powder you add (you'll blend the blueberries until pulverized) to make an even lighter purple and subtle blueberry flavor. I would also add only lemon zest and skip the juice, depending on how strong your zest smells. Here is the original recipe, I skipped the lemon curd filling because I was not about to go to that extreme.....
Cupcakes
2 Eggs
1 and 1/2 Cups Flour
1 and 1/4 Cups Sugar1/2 Cup (1 stick) Butter, softened
1/3 Cup Lemon Juice (optional)
3 Tablespoons Grated Lemon Zest
1/3 Cup Sour Cream
2 Tablespoons Milk
1 Tablespoon Poppy Seeds
1/2 Teaspoon Vanilla Extract
1/2 Teaspoon Salt
1/4 Teaspoon Baking Soda
1/4 Teaspoon Baking Powder
Frosting
(1) 1.2 Ounces Package Freeze-Dried Blueberries (can be found at Trader Joe's)
1 Cup Powdered Sugar (I think 1.5 cups would be better)
1/2 Cup Cream Cheese
1/2 Cup Butter, softened
Mix together all of the dry ingredients in a small bowl, except the poppy seeds and sugar. In another small bowl, mix together the sour cream, milk, vanilla extract, and lemon juice, and set that bowl aside as well. In a large bowl, cream together the butter and the sugar, then add the eggs, one at a time, mixing well between additions. Add the grated lemon zest and then alternate between adding the flour mixture and the lemon juice mixture until they're all completely combined. Stir in the poppy seeds. Evenly distribute the batter between the cupcake liners. Place the cupcake pan in the oven and bake at 350 for 30-35 minutes or until a toothpick inserted into the cupcakes comes out clean.
Dump the freeze-dried blueberries into a blender (I used a Vitamix) and blend until a fine powder forms. Set them aside. In a medium-sized bowl, mix together the cream cheese and the butter until smooth. Add the powdered sugar and the powdered blueberries and mix until a frosting forms.
Frost cupcakes as desired.
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