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
- 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
- 8 Tbsp
- butter, room temperature (1 stick)
- 3 c
- powdered sugar
- reserved liquid from blueberries
- 1/2 lemon's zest
- juice of 1 lemon
BATTER
FROSTING
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
- 3preheat oven to 350 degrees, use mini cupcake liners to line mini muffin tins
- 4zest the peel off the lemon, careful not to get the white pith (its yucky), set aside the lemon, divide the zest by half
- 5in mixing bowl, combine cake mix, yogurt, oil, eggs and half the lemon zest. Using mixer, beat on med for 2 min
- 6gently fold in drained blueberries
- 7fill muffin cups 3/4 full. (I found that a small teaspoon was the perfect portion size for my muffin tin)
- 8Bake 15 min, or til tops are slightly golden around the edge and the center springs back when lightly touched
- 9use a toothpick to lossen any stuck spots and to gently remove cakes to cooling rack
- 10re-line pans, repeat steps 7-9 til batter is gone
- 11while batchs are baking, take the cooling cakes and poke holes in the tops with a toothpick, careful not to go through the paper bottom
- 12Take the reserved juice/vodka, add more vodka to enhance the lemon flavor and thin down the juice (i didnt measure this part)
- 13Gently 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.
- 15Stop 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.
- 16Increase 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)
- 17Frost cupecakes, chill, uncovered for an hr. Then cover and chill over night. Enjoy!
