July 8, 2013

White Cupcakes with Blueberry Cream Cheese Frosting


I made these cupcakes some time ago, but have been so busy with the July 4th holiday, that I haven't had a minute to post until this morning.  It is blueberry season in southern Illinois, and again I bought these blueberries at my favorite produce stand.  Their fruits and vegetables are beautiful.  


I used a white cake mix (any brand will do), and I made the blueberry cream cheese frosting.


Here's how I did it:

White Cupcakes:

1 package white cake mix (I used Duncan Hines)
1 1/4 cups buttermilk
1/4 cup canola oil
2 large eggs
2 tsp. vanilla extract
Vegetable cooking spray

Beat cake mix, buttermilk, canola oil, eggs, and vanilla extract on low speed until blended.  Increase speed to medium and beat two minutes.

Place paper cupcake liners in muffin pans and spray with cooking spray.  Using an ice cream scoop, spoon batter into baking cups, filling approximately two-thirds full.

Bake at 350 degrees for 20 to 25 minutes or until a toothpick inserted in center comes out clean.  Cool in pan on wire racks.  Remove from pans and let cupcakes cool completely.

For frosting:

In a saucepan, 1/2 cup crushed blueberries, 1/2 cup water, 1/4 cup sugar, and 2 tsp. cornstarch.  Cook over medium heat stirring constantly until thickened.

Blueberry Cream Cheese Frosting:

1/2 cup butter, softened
1 3 oz. package cream cheese
1 16 ounce package powdered sugar
1 tsp. vanilla extract
Blueberry glaze
Milk

Beat butter, cream cheese at medium speed with an electric mixer until creamy.  Gradually add powdered sugar, beating at low speed until blended.  Add blueberry glaze, vanilla, and a small amount of milk one tablespoon at a time until frosting is the desired consistency.  

Frost cupcakes in the desired manner and garnish with blueberries.  


Serve to family and friends (or friendly co-workers).






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