Frozen Fruit Cupcakes

Okay folks. This is the frozen summer dessert to beat all frozen summer desserts. Bring these cutesies out of your freezer and you will be revered as the dessert goddess who rules with her golden whisk. They`re gorgeous, zippy and not crazy bad for you. Such a refreshing, cool treat for a hot summer day. Bon appétit!
ps - it pains, pains, PAINS me that I don't have a real picture of these cupcakes. This picture looks something like them but not exactly... Imagine a colourful buttermilk filled cupcake with half submerged pieces of fruit, nice and frosty... or, better yet - go pick yourself up a carton of buttermilk and make up some of your own!

Ingredients:
1 lemon

2 cups buttermilk 

1/2 cup sugar 

1/8 teaspoon salt 

2 cups assorted fresh fruit 

Garnishes: Lemon leaves, halved strawberries, blueberries, raspberries and nectarine wedges 

IMPORTANT NOTE: Begin about 3 -1/2 hours before serving or prepare a day ahead. 

Directions: 

1. Line (twelve) 2-1/2-inch muffin pan cups with fluted paper baking cups. 

2. Into a large bowl, grate peel from lemon. Add buttermilk, sugar and salt. With wire whisk; mix til blended. Gently stir in 1-1/4 cups fruit. Spoon mixture into paper baking cups. 

3. Top with remaining 3/4 cup fruit. Some fruit will stay above mixture for pretty color. Cover; freeze til firm, about 3 hours. Peel off paper baking cups from dessert.