Saturday, 14 August 2010

• Blueberry Cupcakes

  This is a guest post from Kirbie's Cravings.
  
  

  Look how blue these blueberry cupcakes are! And there is no food coloring. This is all natural. I love being able to achieve different color desserts through their natural dyes. 

  

  Last week I made sour cream blueberry ice cream, and the blueberry puree used was a purplish blue that created a vibrate purple ice cream. I immediately wanted to use the puree in cupcakes. Blueberry puree is really simple to make. I dreaded and put it off for a long time, but once I made it, I realized how quick it is, and now I want to make it all the time.

  

  I've seen a few blueberry cupcake recipes out there, but I decided to experiment and create my own. I think it still needs a bit of tweaking, but I was happy with my first attempt. These cupcakes actually came out an even darker shade of blue than I anticipated. Perhaps I'll use less puree next time for a lighter blue.

  

  The other problem is that while the cupcakes were super blue the night I made them, the next day the inside turned sort of brown inside (though they remained very blue on the outside).

  

  I thought of making a blueberry mascarpone frosting, but I didn't want to hide these little blue babies, so I decided to leave them plain.

  Blueberry Cupcakes

  Ingredients

  Blueberry Puree

  1 cup blueberries (fresh or frozen, if frozen, thaw and drain)
  1/3 cup sugar

  Cake batter

  2 1/2 cup cake flour 
  1 teaspoon baking soda 
  1/4 teaspoon salt 
  1/2 cup unsalted butter 
  1 1/4 cup sugar 
  2 eggs 
  1/3 cup sour cream
  1/4 cup oil 
  1 teaspoon vanilla extract

  Directions

  1. In a medium saucepan cook blueberries, 1/3 cup sugar over medium heat, stirring, until mixture boils and the berries pop and soften, about 4 minutes.

  2. Pour the berry mixture into a blender and whirl until a seemingly homogeneous puree is achieved, about 1 minute.  Pour mixture through a fine sieve and let cool.

  3. Preheat oven to 350 degrees and prepare 2 cupcake pans.

  4. Sift flour, salt, and baking soda in medium bowl.

  5. In bowl of mixer, cream butter and sugar until fluffy. Add eggs one at a time until combined. Add sour cream, oil and vanilla until combined. Add flour mixture and stir until just combined. Mix in puree.

  6. Fill cupcake pans 3/4 way. Bake for 15-20 minutes. Allow to cool completely before frosting.

  
  

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