Birthday Cupcakes!

 For my 28th birthday, I decided to bake some deluxe cupcakes. I had been scouring Pinterest all summer for the perfect treat . . . and finally I saw what I was looking for. Two different flavors: Lemon Poppy-seed with Lemon Curd filling and Blueberry Frosting, and Zucchini Chocolate with Coconut Cream filling and Chocolate Frosting. I made one base and then divided the batter in half for each respective flavors. It was a lot of work, but totally worth it!

Basic Cupcake Batter

1 1/2 sticks Butter

1 1/4 cup Brown Sugar

3 Eggs

3/4 cup Milk

2 tsp. Vanilla

2 1/4 cups Flour

1 1/2 tsp. Baking Soda

Chocolate Zucchini Batter

1 cup grated Zucchini

1 Tbsp. Coconut Oil

3 squares of Semi-Sweet Baking Chocolate (melted with a little bit of butter)

1/4 cup Cocoa Powder

 

  

Lemon Poppy-seed Batter

2-3 Tbsp. Lemon Juice

Zest from 1 and a half Lemons

1+ Tbsp. Poppy Seeds

 

Pour batter into cupcake holders, a little more than 3/4 full. Bake at 350 degrees for 20 minutes, or until an inserted knife comes out clean. Set on baking rack and allow to cool.

Coconut Cream

1 1/4 cups Heavy Whipping Cream

3/4 cup White Sugar

1 stick Butter

2 Tbsp. Corn Starch

2 Tbsp. Water

1/2 tsp. Vanilla

1-2 cups finely grated Coconut

Combine cream, sugar and butter in a small pan. Bring to a boil. In a bowl, combine vanilla, cornstarch and water. Add to pan and stir well. Bring back to a boil and simmer until thick (it takes a few minutes). Add finely grated coconut and stir well. Allow to cool completely. (I put mine in the freezer for about 15 minutes).

Lemon Curd

1/2 stick Butter

1/4 cup Fresh Lemon Juice

Zest from half a lemon

1/4 cup + 1 Tbsp. White Sugar

1/2 tsp. Corn Starch

3 Eggs yolks

In a small pan, melt butter and add lemon. In a small bowl, combine sugar and corn starch, then add to pan. In another bowl, whisk in eggs yolks until smooth. Add to pan and return to heat. Cook medium-low for about 10 minutes, until mixture thickens, stirring the whole time. Allow to cool completely. (Again, I put it in the freezer).

Scoop out an inverted cone shape from the cupcakes. Squeeze or slowly spoon in filling. Knock cupcake lightly against the counter/table top to help filling settle into hole.

Butter Cream Frosting

3 sticks Butter

1 package Cream Cheese

1 cup Powdered Sugar

Vanilla

Whip ingredients together and then divide into two separate bowls.

Add 2 Tbsp + Cocoa Powder to make the Chocolate Frosting.

The Blueberry frosting is a little more complicated: Take 1 cup frozen blueberries and defrost them in microwave. Squish out all liquid and blend together in a food processor such as a Magic Bullet. (I mixed it with a small amount of frosting to help the blending of the color). Then add it to the remaining frosting.

Frost cupcakes. Top with coconut flakes for the Chocolate and poppy seeds for the Blueberry.

Cupcakes are always more fun when shared with friends!