Blueberry Lemon Creme Cupcakes from Vegan Cupcakes Take Over the World!

I have been eyeing these cupcakes since I got the book. The Lemon-Blueberry combination is one of my favorites, especially because I like very tart flavors. This cupcake really delivered, and is perfect for summer--not very sweet at all (the entire recipe used a grand total of 2 cups of sugar, I think, which, while it is diabetes waiting to happen, is much less than the other recipes).

The best part of this recipe was making the blueberry compote, which I have many plans for the remainder of. This morning, I had some in my yogurt with fresh blueberries--it added just the right touch of sweetness, and the cooked blueberries just burst in your mouth. The recipe uses arrowroot, which made me pretty happy because I've had some for a long time and never really had a chance to use it.

The recipe uses the basic yellow cupcake, and adds lemon zest, juice, and extract. The cupcakes are a beautiful golden color, and very porous. I used a pastry bag to puncture and fill them with the buttercreme directly, rather than removing the middle, filling it, and putting the top back on, as the recipe suggested. Too much buttercreme on this cupcake would overpower the delicacy of the cake itself, in my opinion. The whole concept is about subtle flavors--even though the end result looks pretty bold.

Mind you, by the time it got to assembling these things, we just wanted to eat them, so they are not the prettiest, but they sure were delicious. Next time, I will avoid the extra dallop of buttercreme on top, and simply drizzle on the compote.

Here's a cupcake sliced open.


And, after we devoured them, the plate looked like this: