Hello, lovelies :)
I am loving today! It's a cloudy day with a high of 65! Tonight the temps are supposed to dip down in the 40s! This is almost unheard of in late April in Texas. And I'm completely ok with it! We will have plenty of heat in the next 5-6 months.
The only thing that would make today better, is if I was home,
curled up in bed, reading my book.
Speaking of, I finished Fifty Shades Darker yesterday. And started Fifty Shades Freed last night. I should be done with the series this weekend. :)
Anyhoo...
Here's a photo dump from my phone....
{you can follow me on Instagram @ liajmayes}
1. Since I haven't been sleeping well this week thanks to my allergies, it's been a coffee every morning kinda week.
2. I am still in love with my BFF's ring! So happy for her!
3. Pretty purple orchid that hangs out on my bookshelf in my office.
4. Our Mexican food celebration for the tax filing deadline. LOVE me some Mexican food.
2. Obsessed with my pink crops. I got so many compliments on them when I wore them!
3. Sunset over Lake Travis last weekend.
4. My hunny :)
I finally broke down and splurged on this lovely. And I have to say, that I may very well be worth every penny.
I'll wrap this post up with a recipe for a yummy spring treat!!
Lemon Blueberry Cupcakes
INGREDIENTS:
For the Cupcakes:
¾ cup plus 2 tbsp. all-purpose flour, divided
¾ cup cake flour
1½ tsp. baking powder
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
¾ cup plus 2 tablespoons sugar
Zest of 1 lemon
2 large eggs, at room temperature
1 tsp. vanilla extract
2 tbsp. lemon juice
½ cup plus 2 tbsp. milk, at room temperature
1 cup fresh blueberries
For the Frosting:
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
3 cups confectioners’ sugar, sifted
1 tbsp. freshly squeezed lemon juice
Zest of 1 large lemon
Additional fresh blueberries, for garnish
DIRECTIONS:
For the Cupcakes:
Preheat the oven to 350˚ F. Line cupcake pans with paper liners. In a medium bowl, combine the ¾ cup all-purpose flour, the cake flour, baking powder and salt; whisk together and set aside. In the bowl of an electric mixer, combine the butter, sugar and lemon zest. Beat together on medium-high speed until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, blending well after each addition. Beat in the vanilla and lemon juice. With the mixer on low speed, mix in half of the dry ingredients just until incorporated. Blend in the milk. Mix in the remaining dry ingredients, beating just until incorporated.
In a small bowl, toss the blueberries with the remaining 2 tablespoons of all-purpose flour. Using a spatula gently fold the berries into the cake batter. Divide the batter evenly between the prepared liners, filling each about ¾ full. Bake 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans 5 minutes, then transfer to a wire rack to cool completely.
For the Frosting:
To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the lemon juice and lemon zest. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired. (I used a large, unlabeled star tip to frost these cupcakes.) Garnish with fresh blueberries.
Hope you have a lovely weekend :)
