There is no question this time, these are not muffins!
These cupcakes have a lovely blue(ish) color and are subtly flavored. I give them two thumbs up. :)
Here are my pictures:
Here are my pictures:
Sam showed me how to use the 'close-up' feature on my camera, so these came out quite well!
Here is the recipe:
Makes 18 (the recipe said makes 12, but I had lots of leftover batter, enough for 6 more)
- In a large bowl, cream together the butter and sugar until pale and fluffy. Add one egg at a time, beating just until incorporated.
- In a medium bowl, sift together the flour, baking powder and salt. In a small bowl, mix the milk, blueberry puree and vanilla.
- Add wet and dry ingredients alternately to the butter mixture, beginning and ending with the dry ingredients. Mix just until incorporated after each addition. Do not overbeat!
- Divide the batter evenly among the 12 paper cups. Spoon 1 teaspoon of blueberry puree into the center and mix in slightly with a wooden skewer or small spoon.
- Bake for 18-22 minutes or until cake springs back to the touch. Cool for 10-15 minutes in the pan, then turn out onto a wire rack and cool completely before frosting.
Blueberry Cream Cheese Frosting
- Mix in the blueberry puree and almond extract just until combined.
- Add the icing sugar gradually and beat until smooth and spreadable.
- Frost the cooled cupcakes as you wish. Store in the fridge, but bring to room temperature before serving.
I didn't do the whole 'blueberry puree swirl' thing that the recipe called for.
Partly because I forgot and partly because I didn't have enough of the puree...
so these don't look quite as cool as the ones from the recipe.
They rose to perfectly round tops and then as they cooled, shrunk back down again. Oh well.
As I mentioned earlier, I didn't have enough of the blueberry puree, so I only used half as much in the frosting as the recipe called for. Still, the blue frosting on the blue cupcake looks so neat.
Yum!
A cupcake fit for BB King! :)
The blueberry flavor is subtle, but these are still incredibly tasty!
Here is the recipe:
Makes 18 (the recipe said makes 12, but I had lots of leftover batter, enough for 6 more)
INGREDIENTS
Blueberry Puree
Blueberry Puree
1 Lb. of blueberries (fresh or frozen) *I would make extra puree, the 1 Lb. wasn't quite enough.
Blueberry Cupcakes
Blueberry Cupcakes
2 cups + 2 tablespoons flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup of butter
1 1/2 cups sugar
2 large eggs
1/4 cup whole milk
1/2 cup blueberry puree
1/2 teaspoon vanilla
Blueberry Cream Cheese Frosting
1 teaspoon baking powder
1/4 teaspoon salt
1 cup of butter
1 1/2 cups sugar
2 large eggs
1/4 cup whole milk
1/2 cup blueberry puree
1/2 teaspoon vanilla
Blueberry Cream Cheese Frosting
8 ounces cream cheese, room temperature
6 tablespoons butter, room temperature
1/2 cup blueberry puree
2 1/4 cups icing sugar
drop or two of almond extract
DIRECTIONS
Blueberry Puree
1/2 cup blueberry puree
2 1/4 cups icing sugar
drop or two of almond extract
DIRECTIONS
Blueberry Puree
- Bring 1 pound of blueberries (fresh or frozen) to a boil over low-medium heat.
- Reduce heat and simmer, stirring occasionally, until most of the liquid has evaporated and the mixture is thick (about 1/2 hour).
- Cool the mixture slightly before blending in a food processor until smooth. For an extra smooth puree, pass the mixture through a fine sieve before using.
*Note - I used too much water to boil my blueberries which caused them to take much longer than a 1/2 hour to reduce. Next time, I'll add just enough water to cover the blueberries in the pot and hopefully that'll work better. Also, I only roughly measured 1 pound of blueberries and didn't get anywhere near enough puree for what the recipe calls for, so I'd suggest making more than a pound.
Blueberry Cupcakes
- Reduce heat and simmer, stirring occasionally, until most of the liquid has evaporated and the mixture is thick (about 1/2 hour).
- Cool the mixture slightly before blending in a food processor until smooth. For an extra smooth puree, pass the mixture through a fine sieve before using.
*Note - I used too much water to boil my blueberries which caused them to take much longer than a 1/2 hour to reduce. Next time, I'll add just enough water to cover the blueberries in the pot and hopefully that'll work better. Also, I only roughly measured 1 pound of blueberries and didn't get anywhere near enough puree for what the recipe calls for, so I'd suggest making more than a pound.
Blueberry Cupcakes
- Preheat oven to 350 degrees Fahrenheit and line muffin tin with paper cups.
- In a large bowl, cream together the butter and sugar until pale and fluffy. Add one egg at a time, beating just until incorporated.
- In a medium bowl, sift together the flour, baking powder and salt. In a small bowl, mix the milk, blueberry puree and vanilla.
- Add wet and dry ingredients alternately to the butter mixture, beginning and ending with the dry ingredients. Mix just until incorporated after each addition. Do not overbeat!
- Divide the batter evenly among the 12 paper cups. Spoon 1 teaspoon of blueberry puree into the center and mix in slightly with a wooden skewer or small spoon.
- Bake for 18-22 minutes or until cake springs back to the touch. Cool for 10-15 minutes in the pan, then turn out onto a wire rack and cool completely before frosting.
Blueberry Cream Cheese Frosting
- In a medium bowl, beat the cream cheese and butter until light and fluffy.
- Mix in the blueberry puree and almond extract just until combined.
- Add the icing sugar gradually and beat until smooth and spreadable.
- Frost the cooled cupcakes as you wish. Store in the fridge, but bring to room temperature before serving.
Theeeese, were amazing. Of course, EVERY time I have one of your cupcakes I'm like "ZOMG, this is the BEST cupcake EVERRRR!"
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