Lemon Blueberry Cupecake Shots

1
Rachel Ratliff

By
@raeOsunshine

These are NOT for kids! There's only a small amount of vodka in each, but some people said they 'could feel it after' or as my Chef said "I noticed a slight elevation in my mood after i ate it" lol

Rating:

★★★★★ 1 vote

Comments:
Serves:
72 mini cupcakes
Cook:
15 Min

Ingredients

  • BATTER

  • 1 1/2 c
    lemon vodka (i used sky citrus)
  • 6 oz
    dried blueberries
  • 1
    lemon, med size, zested
  • 1 box
    white cake mix with pudding in the mix
  • 1 c
    greek yogurt
  • 1/3 c
    oil
  • 2
    eggs
  • FROSTING

  • 8 Tbsp
    butter, room temperature (1 stick)
  • 3 c
    powdered sugar
  • ·
    reserved liquid from blueberries
  • ·
    1/2 lemon's zest
  • ·
    juice of 1 lemon

How to Make Lemon Blueberry Cupecake Shots

Step-by-Step

  1. *2-3 days before baking* pour the vodka over the blueberries, covering all the berries. Cover container. Mix them up about once a day, if they soak up all the vodka, add more to cover berries again
  2. *day of baking* Drain blueberries, reserving the juices/vodka
  3. preheat oven to 350 degrees, use mini cupcake liners to line mini muffin tins
  4. zest the peel off the lemon, careful not to get the white pith (its yucky), set aside the lemon, divide the zest by half
  5. in mixing bowl, combine cake mix, yogurt, oil, eggs and half the lemon zest. Using mixer, beat on med for 2 min
  6. gently fold in drained blueberries
  7. fill muffin cups 3/4 full. (I found that a small teaspoon was the perfect portion size for my muffin tin)
  8. Bake 15 min, or til tops are slightly golden around the edge and the center springs back when lightly touched
  9. use a toothpick to lossen any stuck spots and to gently remove cakes to cooling rack
  10. re-line pans, repeat steps 7-9 til batter is gone
  11. while batchs are baking, take the cooling cakes and poke holes in the tops with a toothpick, careful not to go through the paper bottom
  12. Take the reserved juice/vodka, add more vodka to enhance the lemon flavor and thin down the juice (i didnt measure this part)
  13. Gently spoon about half a teaspoonful of boozy juice over each cooled cake, working over the bowl of juice to catch runoffs, wipe bottoms before placeing in container/on sheet pan, chill in fridge about an hr
  14. *FROSTING* Place the softened butter and lemon zest in a med size bowl and beat with an electic mixer on low speed until fluffy, 30 sec.
  15. Stop mixer, add 3 cups powdered sugar and about 4-5 tbls vodka/juice,and the juice of the lemon you zested, beating with the mixer on low til all the sugar is incorporated.
  16. Increase the mixer speed to med, and beat til frosting is light and fluffy, about 1 min. Add more boozy juice if its too stiff. (i used all the juice and added more sugar to thicken. I didnt want to waste that good stuff)
  17. Frost cupecakes, chill, uncovered for an hr. Then cover and chill over night. Enjoy!

Printable Recipe Card

About Lemon Blueberry Cupecake Shots

Course/Dish: Cakes Cocktails



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