Lemon, Strawberry, & Blueberry Cupcakes

Oh cupcakes, you wonderful things you. I grew up a baker, and while I've slowly become more of a cook and forgotten my weekend long baking binges in high school (I baked all of my friends customized batches of goodies...which I miss having time to do that kind of stuff). I wanted to make this really crazy red, white, and blue cupcake idea (that turned into pink, purple, and yellow) because I've been strangely into American colors lately. Once I got the cake down (first batch was meh) these were quite yummy.

Strawberry Cupcakes
Adapted from Martha Stewart recipe here

What You'll Need

1/4 Cup Cake Flour

1 1/4 Cup All Purpose Flour

1/2 Tablespoon Baking Powder

Pinch of Fleur de Sel

1 Stick Butter, softened

1 1/4 Cup White Sugar

2 Eggs

1 Teaspoon Vanilla Extract

3/4 Cup Fat Free Half and Half

6 Ounces Strawberries, diced

Preheat over to 350 Degrees. Add all of the dry ingredients together and mix well. Sift them if you feel so inclined.

Ina  mixer, cream together the butter and sugar until light and fluffy. Add in vanilla and eggs slowly. Then add in flour mixture by the 1/4 part alternating with the fat free half and half over a slow speed.

Wash strawberries and dice. Then add to cupcake batter slowly.

Soon batter into cupcake wrapped laid into cupcake pans, filled to 2/3rd up. This should make about 12 -16 cupcakes.

Bake for 25-30 minutes at 350 Degrees until a toothpick placed in the middle comes out clean.

Filing the Cupcakes - What You'll Need

1 Jar of Lemon Curd

Knife

Patience

Cut a small hole in the middle of cupcake and remove the cake.

Use a small teaspoon (1/8 or 1/4) to fill the cupcakes.

Blueberry Icing

Recipe from My Igloo Life - better instructions here. I made this really late and didn't photograph - oops!

What You'll Need

1 Stick of Butter, softened

1/4 Cup Blueberry Puree (put into blender or magic bullet)

1 Teaspoon Vanilla Extract

Dash of Lemon Juice

3-4 Cups Confectioner's Sugar

Whip butter. Slowly beat in the blueberry puree. Add vanilla and lemon juice. Once well mixed, begin slowly adding sugar until light and fluffy.

Top cupcakes with icing and voila! Red, white and blue (ok, pink, yellow, and purple) cupcake!