Blueberry Cupcakes
I wanted to make dessert using fresh blueberries. I decided to make blueberry cupcakes. I started by making my classic vanilla cupcakes, then topped them with blueberries just before baking. The berries sank into the batter during baking, just as I had hoped.
The result was moist, tender cupcakes with a pop of fresh blueberries. I also used a simple vanilla buttercream and dressed them up with a few berries on top. I was really pleased at how they came out.
Blueberry Cupcakes
1 cup sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
About 1 cup of blueberries
Preheat oven to 350 degrees. Line a muffin pan with 12paper liners. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan. Top each cupcake with 5 blueberries. Fewer if the berries are really big. Bake 20 to 25 minutes. Cupcakes are done when they springs back to the touch. Cool before frosting. Frost with the buttercream- recipe follows- and top with a few extra fresh blueberries. Makes 12.
Vanilla Butter Cream
½ c. butter
4 1/2 cups sifted confectioners’ sugar
1 T. vanilla extract
In a bowl beat butter until fluffy. Gradually add 2 cups of the confectioners’ sugar, beating well. Slowly beat in the vanilla. Slowly beat in remaining sugar. Beat in a little milk, if needed, to make of spreading consistency. Tint with food color, if desired.
Fresh out of the oven
