lemon blueberry cupecake shots

How To Make lemon blueberry cupecake shots

• 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!
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