Wednesday, August 5, 2009

I bake when I'm worried...

So you get another recipe... Blueberry Cupcakes, which came from my ever-so-awesome friend April (who you can find here or here).
Blueberry Cupcakes (from Crazy About Cupcakes by Krystina Castella)
Makes 14-16 cupcakes
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup milk
2 teaspoons vanilla extract
1 1/2 cups fresh or frozen blueberries

Preheat the oven to 350 degrees F. Insert liners into a regular muffin pan.
With an electric mixer on medium speed, cream the butter and sugar together in a large bowl until light and fluffy, about 3-5 minutes. Add the eggs (one at a time) to the creamed mixture and beat well.
In a separate bowl sift together the flour, baking powder, and salt.
Beat portions of the dry ingredients into the cream mixture alternating with the milk. With a spatula, fold in the vanilla and blueberries.
Fill cupcake liners 1/2 to 3/4 full with batter. Bake for 20-25 minutes (mine were done at 18) or until a toothpick inserted in the center comes out clean. Cool cupcakes in the pan.

I used a different frosting than she did. I used my old fave:
4 oz cream cheese
1/4 c butter
1 c powdered sugar
2 Tablespoons blueberry guts (I smushed blueberries through a strainer)
2-3 c more powdered sugar

Mix cream cheese and butter till light and fluffy. Mix in 1 c powdered sugar. Add blueberry guts and then the rest of the powdered sugar. Top cooled cupcakes.

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