Madey Edlin

blueberry cupcakes

In blueberry, coffee, cupcake, dessert, tea on August 5, 2010 at 8:44 pm

title

From Bon Appetite comes the cupcake of a lifetime. Picture a really good blueberry muffin topped with a buttercream maple frosting. Yeah, like a blueberry pancake with maple syrup but 10x more awesome.


1

2


Want to make it better? Serve with a double espresso.

Notes: I omitted the lemon peel in the cupcakes. I used maple syrup in the frosting, omitted the milk, and added a little extra powdered sugar.


Cupcakes:

  • 3 1/4 cups all purpose flour
  • 1 1/4 cups sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon coarse kosher salt
  • 1/4 teaspoon baking soda
  • 6 tablespoons (3/4 stick) unsalted butter, melted
  • 1/4 cup canola oil
  • 2 large eggs
  • 1 cup buttermilk or low-fat yogurt
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated lemon peel
  • 1 1/4 cups fresh blueberries, frozen for 4 hours

Frosting

  • 2 1/4 cups powdered sugar
  • 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
  • 1/2 cup plus 2 tablespoons maple sugar
  • 1/2 teaspoon coarse kosher salt
  • 1 1/4 teaspoons vanilla extract
  • 4 teaspoons (or more) whole milk


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.
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.)

3

(Original recipe Bon Appetite)
(Original Photography by, madey edlin madeyedlinblog.com)
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: