Blueberry cupcakes

Blueberry Puree

Bring 2 pints 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, and then blend in a food processor until smooth. For an extra smooth puree pass through a fine sieve.

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
1 teaspoon cinammon
1/2 teaspoon nutmeg

Blueberry cupcakes pictured above before going into oven.

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, cinammon, nutmeg, 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. Fill each halfway, and then spoon 1 teaspoon of blueberry puree into the center and mix in slightly with a wooden skewer or small spoon. Top with more batter so that tin/cup is nearly full.

Bake for 20-25 minutes or until knife comes out clean. Cool for 10-15 minutes in the pan, then turn out onto a wire
rack and cool completely before frosting.

Blueberry Cream Cheese Frosting:
8 ounces cream cheese, room temperature
6 tablespoons butter, room temperature
1/2 cup blueberry puree
2 1/4 cups confectioner’s sugar
drop or two of vanilla extract

In a medium bowl, beat the cream cheese and butter until light and fluffy. Mix in the blueberry puree and vanilla 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.

Yields 12-14 cupcakes.

Posted by Andrew
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