Thursday, July 8, 2010

Vanilla Blueberry Cupcakes

These mini cupcakes are so pretty and elegant. They are the perfect showcase for fresh, juicy blueberries.

Cupcake Ingredients:

1 box French Vanilla cake mix - If you can't find French Vanilla then any white cake mix will do
1 cup buttermilk
1/2 cup vegetable or canola oil
1 tsp. vanilla
4 eggs

Blueberry Buttercream Icing Ingredients:

3 cups icing sugar
1 cup (2 sticks) butter, room temperature
2 tsp. vanilla extract
1 Tbsp. heavy whipping cream
6 Tbsp. blueberry syrup (1 and 1/4 cup blueberries and 1 cup white sugar)


Preheat the oven to 350 degrees F. Line 24 muffin cups with paper liners.

Add the cake mix, buttermilk, oil, and vanilla extract to a large mixing bowl. Beat with an electric mixer on low to medium speed until moistened, about 30 seconds. Add eggs one at a time, until the batter is well-mixed. Increase speed to high and beat until thick and fluffy, 2 minutes longer.

Pour or scoop the batter into the paper liners until they are 2/3 full. Bake for 15-20 minutes, or until a toothpick inserted in the middle comes out clean. Remove from oven and let cupcakes cool on a wire rack.

Icing Directions:

First, begin by preparing the blueberry syrup. Smash up 1 and 1/4 cup of blueberries either by hand or in a food processor or blender. In a saucepan over medium heat, bring the blueberries and 1/2 cup of white sugar to a boil. Reduce heat and let simmer for about 15 minutes. Let cool to room temperature before using.

In a large bowl, mix together the sugar and butter with an electric mixer until they are blended and creamy.

Add the vanilla extract and milk and continue to beat for another minute. If desired, add more icing sugar to make it stiffer. Stir in the blueberry syrup.

Pipe the icing onto the cupcakes and top with a fresh blueberry.

*Recipe by Brooke McMillan

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