Bursting Blueberry Cupcakesrobynne Food

ROBYNNE'S BLUEBERRY PIE CUPCAKES

Steps:

• 1. CRUST Line standard muffin tins with paper liners. Mix graham cracker crumbs with melted butter and mix together thoroughly, either using a food processor or crush with mallet in large ziplock bag. The mixture should stick when you pinch the crumbs but still stay light a fluffy when broken apart. Place one tablespoon of graham cracker crumbs in each cupcake liner and press down, forming a compact crust. Bake for 4-6 minutes until the crust turns a slight golden brown.
• 2. CAKE & FILLING Prepare cake mix as directed. Stir in extracts until well incorporated. Fill cupcakes liners 1/2 full with cake batter. Add 1 teaspoon of pie filling on top of batter, then finish filling cupcakes about 3/4. Be careful not to overfill. Bake as directed. Cool completely.
• 3. FROSTING Add whipping cream to a large chilled bowl. Using a mixer, begin whipping the cream, increasing the speed as the cream thickens. Gradually mix in the pudding mix, extracts and powdered sugar. Whip until stiff peaks form. I recommend you adding the extracts a little at a time, to achieve your desired flavor preference.
• 4. GARNISH (optional) I sprinkled a mixture of cinnamon and powered sugar, a dab of pie filling (no fruit) on top of frosting and finished with a fresh blueberry. Enjoy!

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.