Sometimes I have a really hard time deciding what kind of cupcakes to make. There are just too many options out there, and it kind of stresses me out, so I tend to just go with basic chocolate or vanilla. It absolutely thrills me when someone requests a flavor I hadn’t thought of, because then I get to branch out a little bit, but I have enough direction to not be overwhelmed by possibilities.
Mike LOVED the Strawberry cupcakes I made a few weeks ago, and hinted that I should try making some blueberry cupcakes just like them. So I did. I just subbed blueberry puree (pushed through a strainer) for strawberry puree. I used frozen berries, which I thawed first, because they are much juicier than fresh blueberries (and where can you find a fresh blueberry right now, anyway?) I might simmer the puree next time to concentrate the flavor a little bit more, but these are pretty addictive just how they are. Plus I really love it when things take on pretty colors without the use of artificial coloring!
Oh, and by the way (totally off-topic): Cate’s World Kitchen now has a facebook page! Click here and become a fan!
Makes 6 cupcakes
3 tablespoons blueberry puree (just puree thawed frozen blueberries in a food processor then push through a mesh strainer)
3/4 cup all purpose flour
1/2 tsp baking powder
2 tbsp whole milk
1/2 tsp vanilla extract
1/2 stick (1/4 cup) softened butter
1/2 cup sugar
1/4 cup soft butter
1/2 cup thawed frozen blueberries, pureed and strained
1 3/4 cups powdered sugar
1/4 tsp vanilla
To make the cupcakes: Preheat the oven to 350 F. Put paper liners in 6 cupcake tins.
Sift the flour, baking powder and salt onto a piece of wax paper. Set aside.
In a small bowl, whisk together the milk, vanilla, and blueberry puree.
Cream the butter in the bowl of a stand mixer, and add the sugar. Beat for a few minutes, until light and fluffy. Add the egg and mix on low until combined.
Add half the flour mixture and mix briefly on low. Scrape down the bowl and add the milk mixture, mixing just until combined. Scrape down the bowl and add the remaining flour mixture. Mix on low, then divide the batter evenly among the prepared cupcake tins. Bake for 20-25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
Cool in the pans for about 5 minutes, then transfer to a wire rack to cool completely.
To make the frosting:
Beat the butter, sugar, and vanilla in the bowl of a stand mixer. Add the blueberry puree a teaspoon or two at a time until the frosting is smooth and spreadable (you will probably not need to use the full amount of puree).