Happy Fourth of July, everyone! I hope you're celebrating exactly how YOU want to. Me? I'm celebrating the 238-year-old rights to life, liberty, and the pursuit of cupcakes.
So, let's get down to business. I started off with a delicious-looking lemon blueberry cake from Cooking Classy. To prepare the cake batter and decadent lemon cream cheese frosting, pop over there for the recipe. I found it on Pinterest while hunting for something to use up all the fresh blueberries I harvested yesterday.
As I said before, please go to the real recipe here to make your batter and frosting.
For me, the batter made 32 cupcakes, which I baked at 350* for 17 minutes.
I used a Wilton 1M tip for the frosting, then added some blue sugar sprinkles and a blueberry.
Don't they look positively patriotic? Enjoy!
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