Whaaaat? I’m actually alive? This blog is still
being run? The answer is yes to all of these questions. I know that I have been
a slacker but I have come to the realization that I worked so hard on this
blog, it doesn’t deserve to just wither away into the shadows. So, I have
decided to completely revamp Zest and Flavour to something that was 10x better
than before. While I will still post “international” recipes, I am going to be
focusing on more of the things that I actually like to make, cool recipes I
find, and whatever you tell me that you want to see more of! I am hoping to
write more of my own recipes or finding recipes and revamping them!
For my first recipe after my hiatus, I will be
sharing a recipe that I have adapted to be my own. It is blueberry filled
chocolate cupcake with honey buttercream frosting. Yum right?! Over the
summer, I began creating “gourmet”
cupcakes with my theatre company for fundraising, and this was one of my
favorites. Everything in this delectable cake melts together and it makes your
tongue sing with happiness- It is absolutely delicious and you could seriously eat this frosting out of the
bowl!
Ingredients:
1 box of devil’s food cake
1 lb of fresh blueberries (or 1 bag of frozen
blueberries)
Zest and juice of 1 lemon
½ sugar
3 tbs of corn starch
1 ½ sticks of unsalted butter, softened
1/3 cup of honey
4-5 cups of powdered sugar
1 tbs milk (if needed)
Baby food syringe
Cupcake liners
Method:
Bake the cupcakes to the instructions listed on
the box
In a medium sized sauce pan, add your
blueberries, ½ cup of sugar, 3 tbs. of corn starch and lemon juice/zest and
cook on medium high heat until the milky color is completely gone. Puree the blueberry mixture until smooth and
cool for 30 minutes to an hour.
Once the cupcakes are cooled- using a baby food
syringe, squirt about ½-1 tsp. of
blueberry sauce into each of the cupcakes.
In a standing mixture, combine the butter,
honey, and add the powdered sugar one cup at a time. If the buttercream seems
to be dry, add 1 tbs. of milk and mix until it is smooth.
Cool the buttercream until it is slightly firm
and then you can frost your cupcakes!
ENJOY