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1. Preheat oven to 350 degrees and line pans with cupcake liners.
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2. Sift cake mix into a small bowl to remove lumps and set aside.
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3. In a large bowl, combine all other cake ingredients except the poppy seeds. Use a whisk to stir until smooth, but don't over beat.
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4. Add cake mix and stir until smooth.
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5. Fold in poppy seeds.
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6. Fill cupcake liners 3/4 full and bake for 15-22 minutes or until an inserted knife comes out clean.
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7. Let cool.
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8. Buttercream: Beat butter for 2 minutes in a stand mixer. Add your pulverized freeze fried blueberries (I usually put mine through a sifter to remove any remaining lumps). Add lemon juice and slowly add powdered sugar until you reach your desired consistency. If it becomes too thick, add more lemon juice.
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9. Pipe buttercream onto cooled cupcakes. To see how to make my "roses" follow the link below.