Since today is my birthday (YAY!), I decided to blog about one of my favorite ways to eat dessert – in cupcake form! I grew up eating homemade chocolate cupcakes with vanilla frosting on my birthday. This recipe looks like a fun take on a classic cupcake by adding fresh blueberries!
1/2 cup butter, room temperature
1 cup sugar
1 3/4 cup pasty flour
2 tsp baking soda
1 tsp bakins powder
1/4 tsp salt
3/4 cup milk
2 tsp vanilla
1/2 cup blueberry puree (recipe below)
1. Preheat oven to 350 degrees F. Line 12-18 cupcake pans with paper liners
2. Whisk together flour, baking soda, baking powder, ans salt in a mixing bowl. Set aside.
3. 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.
4. 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.
5. Using an ice cream scoop, add into paper liners until ½ to 2/3 full.
6. 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 blueberries, 1/4 cup sugar, 1 Tbsp cornstarch. 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.)