My daughter has been visiting cupcake trucks near where she works in the past few weeks and has been bring me samples of her favorites. I loved some of them and others not so much. Recently she brought me a blueberry lemon one that I found dry and bland. It inspired me to experiment making cupcakes using fresh blueberries and lemons with gluten free baking mixes. The results were really good. I began with the vanilla cake mix and added fresh lemon juice and berries. The frosting was also simple using the vanilla mix made following the lemon version directions. The fresh lemon juice makes all the difference giving a nice brightness to the sweet cake taste and blueberries have that sweet tart flavor that is so delicious with lemon frosting.
I was also happy that the cost of these were a fraction of the truck cupcakes with out a lot of work!
I did go out and buy a cake decorating set for $10 to make the topping "fancy" but they will taste just as good if you simple spread the frosting on the cupcake. The simple blueberry on top makes a nice touch.
Recipe:
1 Cup Milk
1/4 Cup Lemon Juice
Jest of one lemon
1/4 Cup vegetable oil
3/4 Cup fresh or frozen blueberries
In a large bowl mix the milk, lemon juice and zest and let sit for 5 minutes. Add the oil and the cake mix and blend until smooth, adding a little more lemon juice if too thick, batter should be pourable. Add the blueberries and stir until just combined.
Divide among 24 mini muffin tins lined with papers. Bake 25-30 minutes until lightly browned on top.
Let cool on wire racks for 25 minutes then remove and cool completely.
Frost with the Gluten Free Vanilla Frosting Mix using the directions for the lemon variation.
Top with a fresh blueberry if desired.
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