Lemon Blueberry Cupcake

Did you know that the colour associated with Saint Patrick was originally blue?  So why not incorporate a little splash of blue at your Saint Patrick's Day party and test your guests knowledge. These Lemon Blueberry cupcakes will definitely fit the bill with a small splash of blueberry blue!  For this cupcake you'll need...

• White Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water - but we're replacing the water with Milk)
• Milk (to replace the water)
• 1/4 Cup Lemon Curd (plus some for the centre)
• 2/3 Cup Blueberries
• 2 Tablespoons Blueberry Jam (plus some for the centre) 
• Store Bought Vanilla Icing
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)

And now, on to the recipe...

Step 1: Sort of follow the directions on your White Cake Mix. Start by preheating your oven and add the oil and eggs...but DO NOT add the water.Replace all of the water your cake mix calls for with Milk.  Add in 1/4 of a cup of Lemon Curd and mix the ingredients together until it is smooth.

Step 2: Now it's time to add the blueberries.  It's you're adding frozen berries, you may want to toss them lightly in flour.  That way your batter won't turn purpley-blue.  Add your blueberries and carefully stir them in.  Do not over stir or your batter or your batter will turn purpley-blue no matter what you do.

Step 3: Spoon the batter into your cupcake liners and bake as directed on the package.  Once they are done baking, let them cool completely.

Step 4: On to the icing! I was very lucky to receive a delicious bottle of homemade blueberry jam (THANKS MM) that I used for my recipe, but if you don't have a bottle of homemade jam, store bought jam will be ok too. Mix together your store bought Vanilla Icing and Butter on high until smooth.  Add in two tablespoon of smooth blueberry jam - you'll want it to be smooth so that you can pipe the icing onto your cupcake without clogging.   Mix well until smooth and add some icing sugar if it's not sweet enough for you, too buttery or if the jam made it a little too runny.

Step 5: Take your cooled cupcakes and, using a cupcake corer or small spoon, make a small hole in the centre.  If you're using a spoon, you may want to use a knife first to create a small circle and use a spoon to scoop it out.  Make sure you don't go too far down into the centre of your cupcake or your filling will fall out from the bottom when you unwrap it.
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Step 6: Spoon in around 1/2 of a teaspoon of Lemon Curd into the centre of each cupcake.  Pipe your icing around the outside of your cupcakes and spoon in around a  teaspoon of Blueberry Jam into the centre, covering the small dollop of Lemon Curd your already added. Done!

Happy Faking!