Saturday, June 28, 2014

Blueberry Cupcakes with Blueberry Cream Cheese Frosting

Blueberry Cake
( about 24 cupcakes)

1 cup (2 sticks) unsalted butter, softened
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 cups granulated sugar
1 tablespoon finely grated lemon zest
4 large eggs
1.2 oz (34 grams) freeze dried blueberries, pulverized in a mini food processor
3/4 cup low-fat buttermilk
1/2 cup pureed fresh blueberries
1 teaspoon pure vanilla extract

Directions
Preheat oven to 350 degrees. Line cupcake pan with liners.

Mix together flour, baking powder and salt. Set aside.

In a large measuring cup or bowl, mix together buttermilk or heavy cream, blueberry pueree and vanilla extract. Set aside until needed.

Using a stand mixer, beat butter, granulated sugar and lemon zest in a mixing bowl until pale, about 2 minutes. Add eggs, one at a time, mixing well after each addition. Mix in pulverized blueberries.

Mix in flour mixture in three batches, alternating with two batches of buttermilk mixture. Mix until just combined, scraping down bowl as needed. Scoop batter into cupcake tins.

Bake until golden brown and a toothpick inserted into the center of cake comes out clean, about 22 to 24 minutes. Allow cupcakes to cool in tins for 10 minutes, and then remove cupcakes and place them on a cooling rack.

Blueberry Cream Cheese Frosting
(Makes enough to frost 24- 30 cupcakes depending on how much frosting you use)

1 cup of butter, softened
8 oz of cream cheese, softened (but not too soft!)
1.2 oz (34 grams) freeze dried blueberries, pulverized in a mini food processor
3-5 cups of confectioners sugar

Directions
In a large mixing bowl (stand mixer), mix butter until it is softened and uniform.
Add cream cheese and beat together until it is uniform.
Add pulverized blueberries. (the more you add, the deeper blue you will get)
Add 3 cups of sugar to the mixture and mix. Add more sugar if necessary and if your frosting consistency seems too soft. I should have added more sugar. Mix again until mixture is creamy and spreadable. Add more sugar if necessary, otherwise prepare to frost cake.

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