Today was one of those sunny, warm days that makes every act of procrastination justifiable. With the windows wide open and the curtains lightly swaying in the warm breeze I decided to put off my thesis research and make fresh blueberry cupcakes instead. Though it takes me only an hour to make and ice the cupcakes, today was not the day to sit inside for hours on end researching. After a nice long walk in the park, food shopping that took way longer than it should have, and finally, reading my favorite travel magazine (AFAR) front to back in one sitting, I made my blueberry cupcakes. Today, as I bite into a perfectly light cupcake laden with warm succulent blueberries and topped with delicate velvety icing, I can still justify my act of defiance. Tomorrow however, will be another story.
Like with the raspberry and peach cupcakes, I used the vanilla cupcake recipe and just added fresh blueberries. For the icing I used a vanilla buttercream with a few tablespoons of cream cheese for a touch of tartness. I honestly can't say which of the two berry cupcakes I like better because they are both so good and so perfect for a summer dessert. So you're gonna have to try them both yourselves.
Vanilla cupcake recipe with fresh Blueberries:
Ingredients: (Makes 24 cupcakes)
3 cups cake flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
3 cups cake flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup (1 1/2 sticks or 6 ounces) unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups (12 ounces) buttermilk
2-2 1/2 cups fresh blueberries, tossed in flour
1 1/2 cups granulated sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups (12 ounces) buttermilk
2-2 1/2 cups fresh blueberries, tossed in flour
Preheat the oven to 350°F(or 177°C). Line 24 muffin cups with paper liners.
Directions:
Sift together the flour, baking soda and baking powder in a bowl and set aside. With a standing or hand-held electric mixer, cream the butter then add the sugar and beat until fluffy. Add the eggs one at a time. Between each egg scrape down the sides and bottom of the bowl. Add the vanilla extract. Gently mix in the buttermilk. Stir in the dry ingredients (by hand, not with the mixer). Fold in the blueberries.
Divide the batter evenly among the prepared cupcake liners using a 1/4 measuring cup for each one. Bake for 15 to 18 minutes or until golden and a tester (I use a wooden toothpick) inserted into the center of the cupcakes comes out clean. Let the cupcakes cool for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.
Vanilla Buttercream and Cream Cheese Icing
Ingredients:
10 tablespoons butter, softened
10 tablespoons butter, softened
6 tablespoons
4 cups sifted confectioners' sugar
2-3 tablespoon whole milk (if the icing is too thick just keep adding milk until you reach the right, spreadable consistency)
4 cups sifted confectioners' sugar
2-3 tablespoon whole milk (if the icing is too thick just keep adding milk until you reach the right, spreadable consistency)
1 teaspoon pure vanilla extract
Directions:
Cream butter and cream cheese in a bowl. Slowly add half of the confectioners' sugar and half of the milk. Beat until well combined. Add the rest of the sugar, the rest of the milk, and the vanilla extract. Whip until light and smooth. Ice the cupcakes once they have cooled entirely. and garnish with blueberries.
Directions:
Cream butter and cream cheese in a bowl. Slowly add half of the confectioners' sugar and half of the milk. Beat until well combined. Add the rest of the sugar, the rest of the milk, and the vanilla extract. Whip until light and smooth. Ice the cupcakes once they have cooled entirely. and garnish with blueberries.
Eat and enjoy!
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