- 4 Kimberley’s Bakeshoppe Lemon Cupcakes
- 1/4 cup (50 mL) fresh blueberries
- Lemon zest
- 4 mint leaves
- Arrange berries in a cluster on top of each cupcake, pressing into frosting slightly to secure.
- Sprinkle with lemon zest and garnish with a mint leaf.
- The lemon zest and mint should be added just before serving.
- To garnish ahead replace zest and mint with a piece of lemon jelly fruit slices.