Ah, the beautiful marriage of blueberries and lemon! This week my siblings and I threw a very belated birthday party for my brother's girlfriend. When I asked her what kind of cake she wanted, she replied, "Anything, but chocolate." No chocolate! Gasp! So I hit the cookbooks looking for a party-worthy, non-chocolate birthday cake, and since I now have the stand on which to set them, I decided it must be in cupcake form. In the past week or so, I have been lustily gazing at the recipes in Vegan Cupcakes Take Over the World. So many cupcakes to choose from! This book is amazing! I finally decided on the Blueberry Lemon Creme Cupcakes simply because my house still has so many bags of frozen blueberries from last summer. And although the Vegan Girls have a gluten-free yellow cake recipe, I ended up using a cake recipe (not vegan) from the book Gluten-Free Baking Classics. I added a dollop of lemon curd (recipe also from Gluten-Free Baking Classics) at the center and covered it with the vegan blueberry compote and vegan lemon buttercream icing. The cupcakes were a success and the birthday girl was very pleased.
And don't those cupcakes look so handsome on their little pedestal?