Red, White & Blueberry Cupcakes

Red white and blue cupcakes, and just in time for the 4th of July. Well, blueberry that is. These cupcakes are very festive with the blue frosting and red velvet cupcake base. The blueberry filling isn’t really blue, but I think it is the thought that counts. Keep a close eye on the cupcakes. They dry up easily so don’t over bake.

Ingredients
Cupcakes:
2 1/2 cups all-purpose flour
1/4 cup cocoa powder
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp table salt
1 cup buttermilk, room temperature
2 tbs red food coloring
1 1/2 tsp white vinegar
1 tsp vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups sugar
2 eggs, room temperature

Filling:
2 cups rinsed fresh blueberries
1/2 cup white sugar
1 lemon, juiced
3 tbs cornstarch
1 tbs water

Frosting:
8 ounces cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1/2 teaspoon pure vanilla extract
3- 3 1/2 cups powdered sugar
Blue food coloring (optional)

Yields about 18 cupcakes

Directions
For the cupcakes:
1. Preheat the oven to 350 degrees. Line muffin tins with liners.
2. Sift together the flour, cocoa powder, baking powder and soda, and salt in a small bowl.
3. Thoroughly combine the buttermilk, food coloring, vinegar, and vanilla.
4. Beat the butter and sugar on medium speed for 1 minute until fluffy. Add one egg at a time, and beat until combined. Add the dry ingredients and the wet ingredients on low speed in 3 parts. Start with the dry and end with the dry.
5. Scoop the batter into liners and fill no more than 3/4 full. Bake for 20-25 minutes until a toothpick comes out clean. Watch these carefully, they will dry out quick! Cool in pans completely.
6. Cut a cone shape out of the cupcakes and fill with blueberry filling. Frost with piping bag. Chill for 30 minutes to set frosting and filling before serving.

For the filling:
1. Combine blueberries, sugar, and lemon juice in a medium saucepan and bring to a boil. Reduce to a simmer and cook for 15 minutes.
2. Create a slurry out of the cornstarch and water by whisking the two together in a small bowl with a fork until smooth. Pour into the blueberry mixture and cook 5 minutes until thickened. Remove from heat and let reach room temperature before transferring to a container to chill completely.

For the frosting:
1. Beat the cream cheese, butter, and vanilla until combined. Slowly add powdered sugar until it reaches your desired sweetness and consistency.
2. If you want, half the frosting in the bowl. Place half the frosting in your piping bag. Color the other half blue and place in the other half of the frosting bag. The first couple cupcakes might come out entirely white, but the ones after will have blue-white frosting.

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One Response to Red, White & Blueberry Cupcakes

  1. mydearbakes says:

    What a yummy looking post! =)

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