Lemon-Blue Berry Cupcake

Cupcakes

3 eggs

1 ¾ cup Sugar

½ Cup oil

¾ cup Buttermilk

1 cup Sour cream

1 tsp. Vanilla

2 tsp. Lemon Extract

1 tsp. Butter Flavoring

½ tsp. Salt

1 tsp. Baking Powder

2 ¼ cup All-purpose flour

1 ½ cup Fresh Blue Berries

1 tbls. Flour.

Wash Blue berries and then pat dry, mix with 1 tbls. flour and set aside.   Mix eggs and sugar until lemony color. Add the oil, buttermilk, sour cream, vanilla, lemon extract, lemon juice, and lemon zest, then mix.  Add the flour, salt and baking powder.  Mix until smooth. Fold in blue berries.  Fill cupcake liners 2/3 full.  Bake 350 18-22 min.  Makes 24+

               

Frosting

3/4 c. Butter

2 Pounds Powder Sugar (8 cups)

1 tsp.  Lemon extract

1 tsp. Vanilla extract

1 tsp. lemon zest

4-6 Tbs. Milk

Yellow food coloring

Blue berries to garnish

Allow butter to stand at room temperature for about 30 min.  In a large mixing bowl beat butter with an electric mixer on Medium speed until smooth.  Add powder sugar, lemon and vanilla extract, lemon zest and then mix.  Beat in milk until frosting becomes spreading consistency. Pipe frosting onto cupcakes, I like to use 1M star tip.  Top with blue berries