Wednesday, February 9, 2011

Blueberries-and-Cream Cupcakes

The weather has me feeling a little blue, like most of you I am sure.  I am day dreaming of a bikini, beach, a drink in my hand, and not to mention the oversized sunglasses (for my inner diva).  Ahh doesn't that sound refreshing and relaxing?  Sunshine!  It's  something that has been forgotten, almost a figure of one's imagination.  When was the last time that you felt the sun touch your skin?  That's what I thought, it has been way too long!  Although I am not a groundhog or a meteorologist, I have a feeling that we still have a while until you have to be bikini ready and tear apart your room searching for last summer's favorite go to sunglasses.  (Sigh of relief for most of us!)  With that said, eat a cupcake and skip the crunches for now and maybe order some new sunglasses online (that way you will have two pairs when you happen to find your lost pair).

I came to the conclusion that I was going to bring summer to me.  No, I did not turn the heater to 90, bust out a bikini, and blast "Pocket Full Of Sunshine".  I seriously contemplated on doing just that, the more you think about it...the better it sounds.  I opted for something else; a cupcake that has fresh blueberries in it because nothing says summer like fresh fruit!  They are currently sitting in the oven getting golden brown (too bad I am not the one getting the tan).

Blueberries-and-Cream Cupcakes

Makes 30 standard cupcakes

1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 3/4 cups sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/4 cups milk, at room temperature
2 cups fresh blueberries, plus more for garnish


  1. Preheat the oven to 350 degrees F and line a 12-cup muffin pan with cupcake liners.  Whisk together both flours, baking powder, and salt.
  2. In a large mixing bowl cream the butter and sugar until the mixture is pale and smooth, which should take 3-5 minutes using an electric hand mixer. Add the eggs, one at a time, mixing for a few minutes after each addition.  Beat in vanilla.
  3. Add one-third of the flours to the creamed mixture and beat well.  Pour in one-third of the milk and beat again.  Repeat these steps until all the flour and milk has been added.  Fold in the blueberries by hand.
  4. Carefully spoon the mixture into the cups, filling them about two-thirds full.  Bake in the oven for about 25 minutes until slightly raised and golden brown. 


The finished product

Then I just topped them with a simple whipped cream topping.  2 cups heavy cream and 1/4 cup confectioners' sugar.  Also, I decided that just fresh blueberries were not enough like summer.  I simply added some fresh strawberries, just sliced in half. 

 I just ate a cupcake to sample it and I must say that this is a hit.  It is light, fluffy, and tastes delectable.  It is almost like a blueberry muffin but better of corse.  Don't get me wrong, I like cool whip, but there is just something about homemade whipping cream that makes me melt.  Speaking of melting, hopefully, this snow melts away soon because I want a social life again.  I hate being stuck inside.  I feel like I am on lock down like Lindsay Lohan or something.

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