In this recipe, we opted for lemon whipped frosting paired with blueberry filling to create a creamy, vibrant citrus flavor. Feel free to explore various cake flavors and our assortment of delectable pastry fillings for limitless possibilities.
Instructions
Scoop the cake batter evenly into a cupcake pan.
Once the cupcakes are completely cooled, fill them with blueberry pastry filling using your preferred method. Here are
three ways to fill a cupcake. We used the bismarck tip method.
Fill a piping bag with lemon whipped icing fitted with a large round tip (or tip of choice). For this recipe we used a #809 piping tip.
Place the piping tip in the middle of the cupcake and apply pressure to the bag until the icing covers the entire top of the cupcake, releasing pressure while lifting away from the cupcake. This is a really simple but elegant way to decorate the top of a cupcake.
The final step is to add decorations. For this recipe we used lemon layons and white nonpareil sprinkles. Using tweezers gently grab the layons one at a time and place them into the top or side of the frosting. Using a small spoon gently sprinkle the white nonpareils onto the cupcake and continue until all cupcakes are decorated.
Keep refrigerated for up to three days for optimal freshness.
