So these little beauties were made for my Dad for Father’s day and the original recipe I got from How Sweet It Is after a day of browsing various recipes and blogs. I didn’t fancy making it with a chocolate frosting and my Dad’s not a massive chocolate fan anyway so I went with a vanilla cream cheese frosting. It didn’t turn out how I wanted, for some reason the frosting would just not set and there came a point when I thought “that’s a little too much icing sugar!” so I just decided to spread the tops and cover instead.
First roast the blueberries in the oven for 10-15 minutes or until they start to burst. Take out of the oven and set aside to cool. On reflection, I’d have left them to roast a little longer before removing from the oven.
To make the cupcake mix, beat together the butter and sugar until light and fluffy.
Add the eggs and vanilla flavouring and continue to beat until thoroughly incorporated.
Sift in the flour and baking powder, again continuing to mix until well combined.
This is the good bit! Add the blueberries into the mixture and beat until fully mixed in. The colour of the batter will change to a lovely purple colour and you also get a gorgeous smell of the blueberries as they burst open (again I apologise for my rubbish camera, this picture really does no justice to that purple colour!)
Spoon into the cases until about 2/3 full (again, remember to lick the spoon!) then pop into the oven and bake for 18-20 minutes.
When a skewer/toothpick inserted comes out clean, they are ready. Take out of the oven and set aside to cool on a cooling rack before frosting. For some reason they came out of the oven looking very chocolate-y as the tops browned quite a bit but they definitely don’t contain any chocolate or cocoa powder! I love that in the second picture you can see a little of the blue/purple colour peeking through.
Whilst the cupcakes are in the oven, make the frosting by beating together the vanilla, butter and cream cheese until smooth.
Add the icing sugar a little at a time (so you don’t get covered in icing dust!)
You can see in the picture below that the frosting turns out very smooth and glossy but I could tell that it was still quite a liquid mixture. I tried adding more icing sugar and leaving it in the fridge for 2 hours but it still didn’t set.
After several unsuccessful attempts at frosting the cupcakes (similar to how I did the mint Aero ones) I gave up and decided to just spread the frosting over the top. It seems that the score of me vs. my piping bag is 1-3 to the piping bag. Top with a few blueberries to finish.
I definitely enjoyed the taste of these cupcakes, the blueberry flavour really did come through nicely, but as you can see in the picture below, the purple colour faded quite a lot as they baked. If I was to make these again, I think I would add more blueberries to the mix and probably roast them for a little longer to increase that blueberry flavour and colour. I would probably add some whole blueberries to the mixture as well.
AlphaBakes is hosted by Ros of More Than The Occasional Baker and Caroline from Caroline Makes. Each month, a random letter is generated and you have to make something with that letter, whether it’s an ingredient or flavour, or the name of the bake. This month Ros is hosting and the random letter is “R”. I checked and this recipe definitely qualifies!
The Feel Good Food challenge is a new challenge starting this month and is hosted by Victoria at A Kick At The Pantry Door. Basically each month, an ingredient will be chosen that has a high nutritious value or health benefit and you have to come up with a recipe that revolves around that ingredient. The first superfood is blueberries so obviously fits well into this recipe!
Here’s the list of ingredients and method for those that prefer 🙂
Ingredients for the cupcakes
- 225g caster sugar
- 115g unsalted butter
- 200g self raising flour
- 2 eggs
- 1 tsp vanilla essence
- 1 tsp baking powder
- 2-3 tbsp milk (I didn’t actually need any but if you feel the mixture is too thick, feel free to add before you add the blueberries)
- 175g fresh blueberries
Ingredients for the frosting
- 225g cream cheese, room temperature
- 90g unsalted butter
- 300g icing sugar
- 1-2 tsp vanilla essence
- Preheat the oven to 180º and line a tin with paper cases.
- Line a roasting tin with greaseproof paper and spread the blueberries across. Roast for 10-15 minutes or until they start to burst and release the juice. Remove from the oven and set aside to cool.
- Beat the butter and sugar together until light and fluffy then add the eggs and vanilla essence.
- Sift in the flour and baking powder and continue to beat until fully incorporated.
- Place the blueberries into the mix and beat until the berries have broken down and the cupcake batter has changed colour.
- Spoon into the paper cases until 2/3 full and bake in the oven for 18-20 minutes until a skewer/toothpick inserted comes out clean. Place on a wire rack and leave to cool.
- To make the frosting, beat the butter, cream cheese and vanilla together until smooth then add the icing sugar a little at a time.
- Pipe a swirl of the frosting on top of each cupcake and top with a few blueberries to finish.
As a side note, if you decide to spread the top of the cupcakes rather than pipe the frosting, I would half the amount of ingredients for the frosting as there was a lot of it!