Blueberry Cupcakes

Cookbooks and Cupcakes are two of my favorite things!  Yesterday at Sam’s Club I found a wonderful cookbook, Cupcakes Galore by Gail Wagman.  There are so many great recipes in this cookbook that I can’t wait to try them all {I realize that is a lofty goal but they all sound so tasty!}.  I have been purchasing blueberries at almost every shopping trip lately and yesterday was no exception but there is a twist.  My intention had been to use some of the blueberries to make muffins but while looking through Cupcakes Galore I came across a recipe for Blueberry Cupcakes and so I decided to make these for dessert today.  I am so glad I did.  They were absolutely delicious!

BLUEBERRY ‘N’ CREAM Cupcakes

2 1/2 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon salt

1/2 cup/1 stick unsalted butter, room temperature

1 cup sugar

2 eggs

1 cup milk or light cream

3/4 cup blueberries {if you are using frozen blueberries, defrost beforehand}, plus 1/2 cup frozen or fresh blueberries

1 tablespoon water

BLUEBERRY WHIPPED CREAM

1 cup whipping cream

1/4 cup sugar

1/4 cup reserved crushed blueberries

Preheat oven to 350°.  Mix flour, baking powder, and salt together and set aside.

In large electric mixer bowl, cream together butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Alternately, add dry ingredients and milk or cream.

Using a fork, crush 3/4 blueberries with 1 tablespoon water until they are soft.  {I used fresh berries and the skins were a little resilient to being “crushed” so after crushing to soften I pushed through a sieve to remove the skin}.  Save 1/4 cup for the frosting.  Add 1/2 cup to the batter and blend thoroughly.  Batter will be blue {mine was very slightly purplish}.  Gently fold in remaining 1/2 cup blueberries.

Spoon batter into cupcake papers, filling cups about 2/3 full.  Cook for 20 to 25 minutes or until a tester inserted into the center comes out clean.  Remove from oven and cool.

To make the whipped cream:  with electric mixer, beat cream until soft peaks begin to form.  Gradually add sugar, beating constantly.  Add reserved crushed blueberries and beat until stiff.

Frost cupcakes before serving.  Because of the whipped cream, I refrigerated my “extra” cupcakes.

This recipe yields 18 regular cupcakes.

hugs, mb.

I’m linking this at two wonderful blog carnivals-Tempt My Tummy Tuesdays/Blessed with Grace and Forever Wherever.  Be sure to visit those great blogs for tasty recipes and food inspiration!