This week has been a hot one. I was out grocery shopping after work one day and I couldn’t resist making an impulse purchase of a big box of popsicles. I didn’t even wait until I was home before opening the box and eating one, hoping it would cool me down a bit on the walk.
This past week, the blueberries on my little blueberry bush have finally started to ripen. This is the first year we’ve gotten fruit off our little plant so I’ve been more excited than I probably should be about this phenomenon. To celebrate, I decided I should find a new blueberry-something recipe to try out.
When it comes to cake decorating, I’m all about embracing low effort, high impact techniques, and these hydrangea cupcakes definitely fall into that category. Using a very simple piping method, you can quickly and easily create these beautiful, blooming cupcakes!
The beauty of lemon curd is that it tastes amazing on almost anything. It’s delicious when used as a filling for cakes, but you can also use it as a filling for tarts, spread it on scones and pancakes, layer it in a parfait or trifle, or even have it as a topping on ice cream! The possibilities are endless.