Butter Blueberry Cupcake Food

BLUEBERRY CUPCAKES WITH BLUEBERRY BUTTERCREAM

Steps:

• Pre-heat the oven to 180 ºC (350 ºF) and line a cupcake baking tray with 12 cupcake cases.
• In a bowl, mix together all blueberry cupcake ingredients except for the blueberries.
• Mix until a smooth batter forms, but do not over-mix.
• Fold in the blueberries until they are evenly distributed.
• Using an ice cream scoop or a spoon, fill the cupcake cases about 3/4 full with the cupcake batter.
• Bake in the pre-heated oven at 180 ºC (350 ºF) for about 20 minutes or until golden brown and an inserted toothpick comes out clean.
• Remove the cupcakes from the cupcake baking tray and allow to cool before decorating.
• In a saucepan, bring the blueberries and lemon juice to a boil. The blueberries will soften and release their juice.
• Simmer until the juice is significantly reduced in volume and a thick, jam-like consistency is reached (about 5 - 10 minutes).
• Pass the cooked blueberries through a sieve to remove their skins. Use a spatula or spoon to press the blueberry "jam" against the sieve so as to extract all of the reduced juice.
• Allow the reduced juice to cool completely before adding it to the buttercream. If it is too warm, it will melt the butter, which you most definitely don't want.
• Using either a hand mixer with the beater attachments or a stand mixer with the paddle attachment, beat the butter until pale and somewhat fluffy.
• Add 1/2 of icing/powdered sugar and beat the butter/sugar mixture on medium to high speed for about 5 minutes.
• Add the remaining 1/2 of icing/powdered sugar and beat the mixture for a further 10 minutes (5 minutes medium speed, 5 minutes high speed). At this stage, the buttercream should be very pale, creamy and fluffy.
• Add the cooled reduced blueberry juice, all at once, and beat the buttercream at high speed for 1 minute.
• Using a spatula, scrape along the mixing bowl walls to check that all of the blueberry juice has been incorporated. If it hasn't, mix again for 1 minute.
• Using an 18 mm open star nozzle and piping bag, pipe the blueberry buttercream on top of the blueberry cupcakes. (Note 2)
• The cupcakes keep well in a closed container in a cool dry place for about 3 - 4 days. (But only if you hide then really well...)

BLUEBERRY CUPCAKES

Steps:

• Make the topping: Mix together granulated and brown sugars and cinnamon.
• Make the cupcakes: Preheat oven to 375 degrees with rack in upper third of oven. Line cups of a standard muffin tin with baking cups. Sift together flour, baking soda, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Beat in eggs, 1 at a time, then beat in vanilla, scraping down sides of bowl. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with sour cream and beginning and ending with flour. Fold in blueberries.
• Divide batter among baking cups. Add topping, pressing to adhere to batter. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 20 to 21 minutes. Remove cupcakes from tin, and let cool completely on a wire rack.
• Make the icing: Beat together butter and cream cheese with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to low, and gradually beat in vanilla and confectioners' sugar. Raise speed to medium-high, and beat 1 minute. Spoon jam on top of icing, and without stirring, spoon icing into a disposable pastry bag. Snip off a 3/4-inch opening in tip, and pipe swirled mounds of icing on top of each cupcake. Although best if eaten immediately, cupcakes can be refrigerated up to 6 hours and brought to room temperature 45 minutes before serving.

BLUEBERRY CAKE/CUPCAKES

Steps:

• Cream together butter and sugar,add eggs one at a time, add vanilla.
• In an other bowl sift dry ingredients, Stir some of the flour mixture into the butter mixture, then stir in some of the milk, alternating flour and milk until everthing is combined - without overmixing.
• Fold in blueberries gently.
• Pour into greased & floured baking pan and bake at 350 for 25 minutes for muffins or 45-50 minutes for a loaf, dusting top with a little additional sugar before baking.

GRAMMY'S BLUEBERRY CUPCAKES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
• Sift flour, baking powder, and salt together in a bowl.
• Cream sugar and butter in a large bowl with an electric mixer. Add eggs, one at a time, beating well after each addition. Add flour mixture in 2 batches, alternating with milk, beating batter briefly after each addition.
• Crush 1/2 of the blueberries with a fork in a small bowl; mix into the batter. Gently fold remaining blueberries into the batter and fill the prepared muffin cups 3/4 full.
• Stir sugar and cinnamon for topping together in a small bowl; sprinkle over cupcakes.
• Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes. Cool in the tin for 30 minutes. Transfer to a wire rack to cool completely.

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.