Wednesday, April 10, 2013

Blueberry Lavender Cupcakes

Had to run to Kroger's for some groceries and came across this pot o gold....they had it paired up to eat with Irish white cheddar cheese and wine. Had to try it of course. Really yummy but got my brain spinning on how to use it in a cupcake. Yes! It worked!









1 box white cake mix (plus eggs, oil and water)
1/2 c blueberry Lavender jam
1/2 c fresh (or frozen) blueberries
Take your jam and fresh blueberries and warm them over low heat until berries pop and jam is melted. Now go make your cake batter. Gently add berry mix to batter (save about 1 tbsp for frosting)and scoop into paper lined cupcake tins. Bake according to box directions.
I used a canned frosting - just add about a tablespoon of the berry mix to the frosting and frost cupcakes. I used some fondant and made flowers and leaves for a little decoration.
Linking up with:

Sweet 2 Eat Baking

2 comments:

Rattlebridge Farm said...

Your cupcakes are enticing--love the mix of lavender and blueberry!

Martha said...

I love to bake with herbs -- have never seen that jelly but the results look superb! And lavender is one of my favorites!