Blueberries And Cream Cupcakes Food

BLUEBERRY CUPCAKES WITH BLUEBERRY CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with 12 paper liners.
• Place blueberries into a pot and let simmer over medium heat until most of the water has evaporated from the fruit, stirring every few minutes, about 30 minutes total. Remove from heat and let cool, 20 to 30 minutes. Transfer to a blender or food processor and puree.
• Sift flour, baking powder, and salt together in a bowl.
• Cream butter in the bowl of an electric stand mixer and add sugar. Beat until light and fluffy. Add eggs, one at a time, until completely mixed. Scrape down the bowl. Mix in 6 tablespoons of blueberry puree, milk, and vanilla extract. Add dry ingredients and mix on low speed until incorporated. Scrape down the bowl and mix on low speed for 1 minute more.
• Fill the prepared cupcake tin evenly with batter using an ice cream scoop.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Remove from the oven and place on a wire rack to cool completely.
• Beat butter, cream cheese, and vanilla extract together with an electric mixer. Add powdered sugar and mix in 1/4 cup blueberry puree, 1 tablespoon at a time, until frosting is smooth and spreadable. Frost cooled cupcakes.

BLUEBERRIES AND CREAM CUPCAKES

Steps:

• In a small bowl, combine coconut flour, salt and baking soda.
• In a large bowl, combine eggs, agave, grapeseed oil and vanilla and blend well with a hand mixer.
• Mix dry ingredients into wet, blending with a hand mixer.
• Gently fold in frozen blueberries.
• Scoop batter one heaping ¼ cup at a time into paper lined cupcake tin.
• Bake at 350° for 20-25 minutes.
• Cool 1-2 hours and then top with Whipped Cream Frosting.
• Decorate each cupcake with 4-5 fresh blueberries (place on top of frosting).
• Serve.

BLUEBERRY CUPCAKES

Steps:

• Preheat the oven to 350. Insert liners into a medium cupcake pan.
• With an electric mixer on medium speed, cream the butter and sugar in a large bowl until fluffy, about 3-5 minute Add the eggs to the creamed mixture and beat well.
• In a separate bowl sift together the flour, baking powder and salt.
• Beat portions of the dry ingredients into the creamed mixture alternating with the milk. Mix for 3 minute With a spatula, fold in the vanilla and blueberries.
• Fill cupcake liners one-half to three-quarters full with batter. Bake 20-25 minute.

BLUEBERRY CUPCAKES WITH LEMON CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place 24 paper baking cups in two (12-cup) muffin pans. Set aside.
• Beat butter and cream cheese with a stand mixer fitted with the paddle attachment at medium speed until creamy, about 1 minute. Gradually add sugar and beat until light and fluffy, 2 to 3 minutes. Add eggs, 1 at a time, beating just until blended after each addition. Beat in vanilla, lemon juice, and lemon zest.
• Whisk together flour, baking powder, baking soda, and salt in a bowl. Gradually add flour mixture to butter mixture alternately with sour cream on low speed, beating just until blended after each addition, beginning and ending with flour mixture. Gently fold in blueberries. Spoon or scoop batter into prepared baking cups, filling each about 2/3 full (about 1/4 cup batter for each).
• Bake in the preheated oven until a wooden pick inserted in the centers comes out clean, 22 to 25 minutes. Cool in pans on wire racks for 5 minutes. Remove from pans to wire racks and cool completely, about 30 minutes.
• For the frosting beat cream cheese and butter with a stand mixer fitted with the paddle attachment at medium speed until light and fluffy, about 2 minutes. Reduce speed to low and gradually add powdered sugar and beat well. Beat in zest and 1 teaspoon lemon juice. Increase speed to medium-high and beat until light and fluffy, adding 1 teaspoon lemon juice if needed to reach desired consistency. Pipe or spread frosting onto cupcakes.