Tuesday, September 14, 2010

Extreme blueberry makeover: Blueberry frosted cupcakes!

After my mufftasttrophe (muffin + catastrophe), my craving for something blueberry was not yet fulfilled, and I had about a half of bag of frozen blueberries left over.

I also needed to redeem myself in the office after my muffin mishap, so along came the creation of a vanilla cupcake with a blueberry-vanilla frosting!
I look forward to trying other vanilla cake recipes, but boy they will be hard to top Billy’s Vanilla, Vanilla cupcake recipe!
I used both his cupcake and frosting recipe (via Martha Stewart), but added a touch more vanilla and baking powder than he did; however his recipe is as follows:

Vanilla Cupcakes:                                                            
Makes about 30 cupcakes
1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract

1.  Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
2.  In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
3.  Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
4.  Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Serve at room temperature.   

Vanilla Frosting:
Makes enough for 30 cupcakes

1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners' sugar
1/2 cup milk
1 teaspoon pure vanilla extract

1.  In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. 
Spoon blueberry puree a spoonfull at a time, while mixing up the vanilla frosting. Keep adding until your  icing has met your blueberry desired tartness!  If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

Blueberry Puree:
1/2 cup to 1 cup blueberries washed

1.  Put the blueberries in a saucepan. Heat until boiling. Yes, the blueberries boil! They will start turning dark bluish purple and start releasing juice into the pan which will bubble.
2.  Reduce heat to low and allow to simmer. Stir occasionally. You want to end up with a nice blueberry goo.
3.  If you'd like place blueberries in a food processor and pulse until completely blended. Otherwise, place blueberry mixture in bowl, mash it up with a wooden spoon-cover, place in fridge until you are ready to make icing!

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