Blueberry-vanilla cupcakes

This past week I tried something new. My friend’s birthday was coming up and since she loves blueberries, I figured I’d use the opportunity to test a modified recipe.

I decided to make blueberry-vanilla cupcakes, keeping in the back of my mind that adding any quantity of blueberries to a recipe would also add a quantity of liquid that would affect the outcome. I used my standard vanilla cupcake recipe, but removed some of the liquid to make way for the blueberries:

1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cups cream
2 eggs
1 yolk
1 tsp vanilla extract
3 oz unsalted butter, softened
¾ cup sugar
+ a handful of blueberries

For the icing I did the same thing, taking most of the milk out of the recipe to compensate for the blueberries:

4 oz unsalted butter, softened
1 tbs vanilla bean paste
3 to 4 cups powdered sugar
1-2 tbs milk
+ ¼ cup blueberries

With the icing, experiment with adding more icing sugar or butter to get it to an ideal consistency/taste.

These cupcakes turned out very well.

What cupcake recipe will I be trying next? Grapefruit cupcakes with matcha tea frosting. I’ve got all the ingredients ready to go for this weekend, so stay tuned!


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One response to “Blueberry-vanilla cupcakes”

  1. yumtherapy says :

    I love how you decorated the cupcakes! So cute!

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