Sunday, January 6, 2013

Fresh Blueberry Cupcakes

I found this recipe on Pinterest.
I was mesmerised by the incredible blue colors.
And while it is delicious...I have a little grip about it.
The publisher of the original recipe probably cheated a bit...and that is...well...deceitful.

The cupcakes will not come out the color of a brilliant blueberry....unless you add blue coloring paste. There will be a slightly greenish hue to them...and it still tastes delicious.

Also..the original recipe shows the most brilliant blue frosting.
Again...the only way you're going to get this is to OMIT the blueberries....and add blue coloring paste again.

In my opinion (and is simply an opinion)...the recipe is's pretty darn you just follow the recipe.'ll have bluish green cupcakes and purple frosting.'ll also have unaltered blueberry goodness...and that's the best part.

I can say, for a fact, that these cupcakes are delicious.
If you are looking for something fresh and new...this is your cupcake.
They were gone from our house in less than a day...which is great...considering that this pregnancy has put me in a baked goods aversion (I know...strange). But even I could not resist one...or three.

Forgive the pics...I took them with my phone...just be sure I got a shot before I shoved them in my mouth.


Fresh Blueberry Cupcakes
½ cup butter, room temperature
1 cup sugar
2 eggs
1 ¾ cup pastry flour
2 tsp. baking soda
1 tsp. baking powder
¼ tsp. salt
¾ cup milk
2 tsp. vanilla
½ cup blueberry puree (recipe below)

Preheat oven to 350 degrees. 
 Line 12-18 cupcake pans with paper liners (or 24+ minis).
Whisk together flour, baking soda, baking powder, and salt in a mixing bowl; set aside.
With an electric mixer, cream butter and sugar until light and fluffy. 
Add eggs, one at a time, being sure to scrape side of bowl with a spatula after each addition. 
Add vanilla.  
Add flour mixture, alternating with milk. 
Beat on medium speed to create a cake-like batter . 
Stir in puree until incorporated and the batter turns blue. 
Add batter into paper liners until ½ full.
Bake for 20 minutes or until toothpick inserted in center comes out clean (10-12 min for minis).
Cool 5 minutes in pans then remove and place on wire racks to cool completely. 
Once cupcakes are completely cooled, decorate accordingly.
Blueberry Puree
2 cups fresh or frozen that have been thawed
¼ cup sugar
1 Tbsp. cornstarch

To prepare filling, all the puree ingredients in a food processor, and process until smooth. Place puree in a small saucepan; bring to a boil. Cook 6 minutes or until slightly thick, stirring constantly. Cool slightly for a warm sauce, completely before adding to a batter. Store in the refrigerator. (You will have more than you need for the cupcake batter...which you will use for the FROSTING.)

Blueberry Frosting
1 c unsalted butter, room temperature
remaining blueberry puree
4-6 cups powdered sugar

Beat butter and puree with electric mixer with paddle attachment.
Cream until well incorporated, about two minutes.
Gradually add powdered sugar until you reach the desired consistency.
*You can add a teaspoon of milk at a time if needed for consistency.

1 comment:

Faye said...

I love your blueberry cupcakes!