Tuesday, February 3, 2009

Lemon Cupcakes with Maine Blueberry Jam

Sunday night I brought a dozen of these babies to a Superbowl party. I was planning to make gingerbread footballs but couldn't figure out how to rig an oblong cookie cutter, and after the Graeme cookies, I'm sick of gingerbread. I added the juice and zest from one lemon to the basic vanilla cupcake recipe from Vegan Cupcakes Take Over the World. (You must buy this book if you don't have it already. Honestly, I don't know how you've lived without it this long.) I frosted them with vanilla buttercream, dabbed on a little Stonewall Kitchen Wild Maine Blueberry Jam, and sprinkled grated lemon peel on top. I can't tell you these are good for you, except in the way that anything that makes you smile is good for you. But they don't contain any hydrogenated oil, animal fats, or weird chemicals, so you can get fat and feel smug at the same time.

1 comment:

  1. Beautiful! I bet they were delcious :) I love the cupcake paper too

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