Quantcast
DECK THE HOLIDAY'S: BLUEBERRY HILL CUPCAKES!

Monday, May 21, 2012

BLUEBERRY HILL CUPCAKES!

   Freezing the berries before adding them to the batter prevents them from sinking to the bottom and from discoloring the cupcakes.



Ingredients

Cupcakes

  • 3 1/4 cupsall purpose flour
  • 1 1/4 cupssugar
  • 1tablespoonbaking powder
  • 1/2teaspooncoarse kosher salt
  • 1/4teaspoonbaking soda
  • 6tablespoons(3/4 stick) unsalted butter, melted
  • 1/4cupcanola oil
  • 2large eggs
  • 1cupbuttermilk or low-fat yogurt
  • 1cupwhole milk
  • 1teaspoonvanilla extract
  • 1teaspoongrated lemon peel
  • 1 1/4cupsfresh blueberries, frozen for 4 hours

Frosting

  • 2 1/4cupspowdered sugar
  • 10tablespoons(1 1/4 sticks) unsalted butter, room temperature
  • 1/2cupplus 2 tablespoons maple sugar
  • 1/2teaspooncoarse kosher salt
  • 1 1/4teaspoonsvanilla extract
  • 4teaspoons(or more) whole milk
  • 1cupchilled fresh blueberries
  • Fresh mint sprigs (optional)

Preparation

  • Preheat oven to 350°F. Line two 12-cup muffin pans with paper liners. Sift flour and next 4 ingredients into large bowl. Whisk melted butter and oil in medium bowl. Add eggs; whisk to blend. Whisk in buttermilk, milk, vanilla extract, and peel. Add buttermilk mixture to dry ingredients; whisk just to blend. Stir in frozen blueberries. Divide batter among liners.
  • Bake cupcakes until tester inserted into center comes out clean, about 23 minutes. Transfer cupcakes to racks; cool.

For frosting:

  • Combine first 5 ingredients in medium bowl. Add 4 teaspoons milk. Using electric mixer, beat until well blended and fluffy, adding more milk by teaspoonfuls if dry (small granules of maple sugar will still remain), about 4 minutes. Spread frosting over top of cupcakes.
  • Garnish cupcakes with chilled berries, and mint sprigs, if desired. (Can be made 4 hours ahead. Store in airtight container at room temperature.)


No comments:

Post a Comment