For Blueberry-Blackberry Cupcakes

1. Preheat oven to 350 degrees F.
2. In a small bowl, whisk together flour, baking powder, salt and powdered blueberries. Set aside.
3. Cream butter, granulated sugar, and brown sugar in a stand mixer with paddle attachment. Add a couple drops of lemon oil. Add eggs one at a time and mix until fully incorporated.
4. In a measuring cup, combine buttermilk, blueberry and blackberry puree, and vanilla paste.
5. Alternate adding flour mixture and buttermilk mixture into creamed butter. Mix until just incorporated.
6. Divide batter into prepared muffin tins and bake for 20-24 minutes.

For Blueberry Lemon Buttercream

1. In a large mixing bowl, cream butter until fluffy. Slowly add in confectioner’s sugar, and continue creaming until well blended.
2. Add salt, vanilla, lemon zest and blueberry puree and mix until well combined. If buttercream is too thick, slowly drizzle in milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy. Add one drop of blue and violet food coloring.
3. Pipe onto cupcakes with favorite tip. Place blueberries and blackberries on the cupcakes. Garnish with white chocolate flowers (melt chocolate and draw out flowers on parchment with pearl center).