Life is uncertain,
eat dessert first

-Ernestine Ulmer

Cupcake of the Day:
blueberry

Enjoy!

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1 day ago ● 104
thehappinessofliving:

Blueberry Cheesecake Cupcakes Recipe
1 week ago ● 739
do-not-touch-my-food:

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gastrogirl:

blueberry muffins with blueberries and cream frosting.
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gastrogirl:

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2 weeks ago ● 136
oohhhbaby:

chocolate cupcakes with blueberry cream cheese frosting
2 weeks ago ● 1597
do-not-touch-my-food:

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2 weeks ago ● 611
prettygirlfood:

Blueberry Lemon Glazed Donuts
FOR THE DOUGHNUTS:2 cups Cake Flour
3/4 cup Sugar
2 tsp. Baking Powder
3/4 tsp. Salt
1/2 cup Greek Yogurt, Chobani3/4 cup Milk½ tsp. Vanilla Extract2 eggs, lightly beaten
2 Tbsp. Butter, meltedFOR BLUEBERRY JAM:1 cup Blueberries1/2 cup Sugar1 Tbsp Lemon JuiceFOR THE GLAZE:1 cup Powdered Sugar4 Tbsp. Milk1 tsp Lemon Zest1/4 Vanilla Bean Scraped of Caviar
Preheat your oven to 425F.

In small saucepan over medium high heat, add blueberries, sugar and lemon juice. Mash blueberries until only a few remain whole. Heat and stir until boiling. Remove from heat and allow to cool and thicken. Set aside.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
 Beat in greek yogurt, eggs, vanilla, milk and melted butter until fully incorporated.
Spray doughnut pan with non-stick spray, filling each cavity with ¼-1/3 cup doughnut batter. Dollop two to three tsp of blueberry jam on top doughnut batter in each doughnut pan cavity. Using a knife swirl the jam into the doughnut batter. Bake in oven for 9 minutes, or until light golden brown.
Allow to cool on wire rack.
In small bowl, whisk together powdered sugar, lemon zest, milk and vanilla bean caviar until sugar is dissolved and mixture is runny.
 Pour over each doughnut, or dunk tops of doughnuts into glaze and turn right side up to set. Serve while still slightly warm.
2 weeks ago ● 42
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