I write this as I watch yet another group of seniors take their graduation pictures by the beach and receive a snap from a friend of her move-out instructions. Though it’s Week 10, the year may as well be over.
For many, this time marks not only the end of another school year but also the end of the seniors’ time at UCSB. Whether reflected upon as a good or bad experience, it is only natural to use this time to reflect on the years spent eating in Isla Vista or worrying about upcoming exams. Amidst your recollections, you should sneak in a recipe: blueberry lemon cupcakes, a final burst of blue and gold before you leave for good.
Lemon cake mix (makes for a larger and fluffier cupcake)
1 1/4 cup blueberries
1 cup water
1/3 cup vegetable oil
1/4 cup (1/2 stick) butter, softened
4 oz. cream cheese, softened
1 1/2 – 2 cups powdered sugar
1 tsp. lemon juice
1 tsp. lemon zest
Pinch of salt
Preheat oven to 350°F and line muffin tin with cupcake liners. Follow the directions available on the box, whisking together the cake mix, eggs, water and oil until fully combined. Gently fold the blueberries into the batter. Spoon the batter into the cupcake liners. Bake for roughly 15-20 minutes or until a toothpick comes out clean.
Beat the butter and cream cheese together until smooth. Add the lemon juice, zest and salt, and beat in the powdered sugar a little at a time. Keep mixing until light and fluffy. Pipe frosting onto cooled cupcakes and then top with a blueberry and lemon peel garnish.