Tuesday, August 3, 2010
Wild Blueberry Cupcakes
adapted from Trophy Cupcakes
Makes 16 cupcakes (original recipe says 12, but I got 16)
2 Cups + 2 tablespoons sifted all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup of unsalted butter (2 sticks)
1 ½ cups of Sugar
2 large eggs
¼ cup of whole milk
1/2 cup of blueberry puree (recipe at bottom)
½ teaspoon vanilla extract
Preheat oven to 350 degrees, line cupcake pan with paper liners. Cream butter and sugar until light and fluffy. Add one egg at a time, beating each until incorporated. Sift dry ingredients into a separate bowl. Mix milk with ½ cup of blueberry puree and vanilla. Add wet and dry ingredients alternately to butter, sugar mixture starting and ending with the dry ingredients in three additions until just incorporated. Do not overbeat batter. Fill cupcake liners ¾ full of batter. Bake for 18 to 22 minutes or until cake springs back to the touch. Cool for 10-15 minutes in the pan then turn out onto a wire rack and cool completely before frosting.
Blueberry Buttercream Frosting
1/2 lb. (2 sticks) unsalted butter at room temperature
4 cups powdered sugar, sifted
1/4 cup blueberry puree (recipe follows)
Using a stand or electric mixer on low speed add powdered sugar one cup at a time to butter. After 3 cups add blueberry puree. Add final cup of sugar, once incorporated turn mixer to medium high and beat until smooth.
Bring one pound of blueberries (you can use wild (for the bright color), cultivated, fresh, or frozen) to a boil in a sauce pan . Reduce heat to low and simmer until most of the liquid has evaporated (about 45 minutes) and the mixture is thick.Stir to prevent the bottom from burning.
Cool the blueberries slightly and puree using an immersion blender or potato masher. Press mixture through a fine sieve. Should make a little over one cup.