Blue Blood Blueberry Cupcakes with lemon custard

By Chezlamere

Ingredients

• 1 cup veg oil
• 2 eggs room temp
• 1 cup milk
• 1 1/4 cups sugar
• 2 cups all purpose flour
• 1/2 tsp salt
• 2 tsp baking powder
• 1 1/2 cups blueberries

Details

Servings 12

Preparation

Step 1

1. preheat oven to 375
2. cream sugar and veg oil with mixer until fluffly about 3-5 min
3. add eggs one at a time and mix until blended
4. whisk together flour, salt and balking powder, alternating between flour mixture and milk add them to the batter starting and ending with flour
5. mash 1/2 c blueberries, fold them into the batter
6. gently fold in the remaining blueberries into batter
7. pour batter , fill to the top of tins
8. bake 25-30 min using toothpic method
9 cool 5 min before racking


lemon curd

zest of 2 lemons
1/2 c lemon juice
3/4 c sugar
3 large egg2
1/4 c unsalted butter
place all the ingredients in a double boilder, bring the water to boil, stir ingredients until they are thickened into a custard, place the lemon curd in fridge to cool for 2 hours, frost the cakes