Lemon Blueberry Cupecake Shots
By
Rachel Ratliff
@raeOsunshine
2
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
Ingredients
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BATTER
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1 1/2 clemon vodka (i used sky citrus)
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6 ozdried blueberries
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1lemon, med size, zested
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1 boxwhite cake mix with pudding in the mix
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1 cgreek yogurt
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1/3 coil
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2eggs
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FROSTING
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8 Tbspbutter, room temperature (1 stick)
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3 cpowdered sugar
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·reserved liquid from blueberries
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·1/2 lemon's zest
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·juice of 1 lemon
How to Make Lemon Blueberry Cupecake Shots
- *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
- *day of baking* Drain blueberries, reserving the juices/vodka
- preheat oven to 350 degrees, use mini cupcake liners to line mini muffin tins
- zest the peel off the lemon, careful not to get the white pith (its yucky), set aside the lemon, divide the zest by half
- in mixing bowl, combine cake mix, yogurt, oil, eggs and half the lemon zest. Using mixer, beat on med for 2 min
- gently fold in drained blueberries
- fill muffin cups 3/4 full. (I found that a small teaspoon was the perfect portion size for my muffin tin)
- Bake 15 min, or til tops are slightly golden around the edge and the center springs back when lightly touched
- use a toothpick to lossen any stuck spots and to gently remove cakes to cooling rack
- re-line pans, repeat steps 7-9 til batter is gone
- 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
- Take the reserved juice/vodka, add more vodka to enhance the lemon flavor and thin down the juice (i didnt measure this part)
- 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
- *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.
- 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.
- 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)
- Frost cupecakes, chill, uncovered for an hr. Then cover and chill over night. Enjoy!
