Blueberry Cupcakes with Orange Curd and White Chocolate Buttercream

Directions

1. First, you're gonna make some orange curd. Just whisk together the melted butter, orange and lemon juice, orange zest, 1/4 cup + 2 tbsp of sugar, an egg, and an egg yolk in a bowl over a double boiler, and cook for 15 minutes, stirring every 3 minutes.
2. Once the curd is nice and thick, pour it into a seperate bowl to cool. When it's cool, cover it and move it to the fridge while you make the cupcakes.
3. For the cupcakes, start by preheating your oven to 350.
4. Whisk the flour, baking soda, baking powder, and salt together in a bowl.
5. Cream together the sugar and butter for 2-3 minutes on medium in a stand mixer.
6. Mix together the yogurt and milk in a small bowl until combined.
7. Mix the eggs one at a time into the sugar/butter, then mix in the vanilla.
8. Next, mix in the dry ingedients and the yogurt/milk, alternating between the two as you go.
9. Fold in the blueberries.
10. Pour the cupcake batter into a cupcake tin with cupcake liners, then bake for 30 minutes.
11. Cool for 5 minutes, then let the cupcakes cool on a cooling rack while you make the frosting.
12. Melt the white chocolate over a double boiler, or melt it in a glass bowl in the microwave on 10 second intervals, stirring between each interval.
13. Once the chocolate is melted, pour it into a seperate bowl to cool down a bit.
14. Cream the butter for 2-3 minutes on medium.
15. Mix in the heavy cream, then the vanilla.
16. Mix in the powdered sugar on low, then turn it to high for about 15 seconds.
17. Once the cupcakes are completely cool, frost them and add some orange sprinkles on top.
18. Eat.