These cupcakes are amazing! And LOADED with blueberry vodka. Each month that we have Bunco, I like to make a cake for whoever has a birthday that month. This month was my friend Billie's birthday and she is a huge fan of blueberry vodka and lemonade. So I thought it was fitting to figure out how to make a cupcake out of that drink.
I used a lemon cupcake and lemon curd recipe from my Martha Stewart's Cupcakes cookbook. You can find it on her website if you don't have the book by going to Martha's Lemon Meringue Cupcakes. I posted my adapted version at the end of this post.
You start by making the lemon curd (recipe follows), and put that into the fridge to chill for about an hour. Next prepare the batter. I always use a scoop to make sure the same amount goes into each cupcake. That way they cook evenly. I also turn the pan once while in the oven to help them cook evenly. Bake for 25 minutes.
While the cupcakes cool you can get your ingredients out to fill them. You will need Blueberry Vodka, Blueberries and Lemon Curd.
Use a small biscuit cutter to cut the middle out of the cupcake (make sure you don't push all the way through). Take the middle out and brush the inside with the Blueberry Vodka. Get one that tastes good. I used a French vodka called Pennacle. It has a great blueberry flavor to it. I also cut the piece that I removed (horizontally) so that I can replace it on top when done filling.
Fill the cupcake about half way with the lemon curd and then add four blueberries (or however many will fit.) Make sure to leave a little space to put the "top" back onto the cupcake.
Replace the top and brush the entire cupcake with more Blueberry Vodka. I used a silicone basting brush to brush the vodka onto the cupcakes.
Frost the cupcakes with Blueberry Vodka Buttercream frosting. I know you are wondering how much I added to the buttercream. Well, I added as much as I could that allowed the frosting to hold it's shape. Worth every drop. These cakes were Fantastic! I have the buttercream recipe that I use posted below, keep in mind I just kept the mixer on and added vodka...and more vodka...and more vodka. Use as little or as much as you like. You could also make these without the alcohol (why oh why?).
Top with a fresh blueberry and serve.
Blueberry Vodka and Lemonade Cupcakes
Adapted from Martha Stewart's Lemon Meringue Cupcakes
Makes 24Lemon Curd
- 8 large egg yolks
- Finely grated zest of 2 lemons
- 1/2 cup plus 2 tablespoons freshly squeezed lemon juice (about 3 lemons)
- 1 cup sugar
- 1/8 teaspoon salt
- 1 1/4 sticks (10 tablespoons) unsalted butter, cold, cut into pieces
- Combine yolks, lemon zest, lemon juice, and sugar in a heavy-bottom saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the pan), until the mixture is thick enough to coat the back of the spoon, 8 to 10 minutes, and registers 160 degrees on an instant-read thermometer.
- Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. Strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set, at least 1 hour or up to 1 day.
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups sugar
- 4 large eggs, room temperature
- Finely grated zest of 3 lemons (about 3 tablespoons), plus 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
- Lemon Curd (recipe follows, or you can use store bought)
- Blueberry Vodka Buttercream Frosting
- Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.
- With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl as needed. Beat in zest and vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.
- Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
- To finish, use a biscuit cutter to hollow out the cupcake. Brush with blueberry vodka, add lemon curd and blueberries, cut piece you hollowed out in half and replace on top of cupcake. Brush top with alcohol. Fill a pastry bag fitted with a large open-star tip (Ateco #828 or Wilton #8B) with frosting. Pipe frosting onto each cupcake, swirling tip slightly and releasing as you pull up to form a peak. Hold a small kitchen torch 3 to 4 inches from surface of frosting, and wave it back and forth until frosting is lightly browned all over. Serve immediately.
Blueberry Vodka Buttercream Frosting
- 3 cups confectioner's sugar
- 1 cup room temperature butter
- 1 teaspoon vanilla extract
- Blueberry Vodka
- Mix sugar and butter together in a standing mixer on low with paddle attachment until well blended. Increase the speed to medium for another 3 minutes.
- Add vanilla and cream for another minute. Add blueberry vodka until you reach the consistency you like.