Worth a trip

Blueberry Hill Cupcakes

Name: Blueberry Hill Cupcakes
Cuisine: american
Ingredients: 3 1/4 cups all purpose flour; 1 1/4 cups sugar; 1 tablespoon baking powder; 1/2 teaspoon coarse kosher salt; 1/4 teaspoon baking soda; 6 tablespoons (3/4 stick) unsalted butter, melted; 1/4 cup canola oil; 2 large eggs; 1 cup buttermilk or low-fat yogurt; 1 cup whole milk; 1 teaspoon vanilla extract; 1 teaspoon grated lemon peel; 1 1/4 cups fresh blueberries, frozen for 4 hours; 2 1/4 cups powdered sugar; 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature; 1/2 cup plus 2 tablespoons maple sugar; 1/2 teaspoon coarse kosher salt; 1 1/4 teaspoons vanilla extract; 4 teaspoons (or more) whole milk; 1 cup chilled fresh blueberries; Fresh mint sprigs (optional)

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

1.
Preheat oven to 350°F. Line two 12-cup muffin pans with paper liners. Sift flour and next 4 ingredients into large bowl. Whisk melted butter and oil in medium bowl. Add eggs; whisk to blend. Whisk in buttermilk, milk, vanilla extract, and peel. Add buttermilk mixture to dry ingredients; whisk just to blend. Stir in frozen blueberries. Divide batter among liners.
2.
Bake cupcakes until tester inserted into center comes out clean, about 23 minutes. Transfer cupcakes to racks; cool.
3.
Combine first 5 ingredients in medium bowl. Add 4 teaspoons milk. Using electric mixer, beat until well blended and fluffy, adding more milk by teaspoonfuls if dry (small granules of maple sugar will still remain), about 4 minutes. Spread frosting over top of cupcakes.
4.
Garnish cupcakes with chilled berries, and mint sprigs, if desired. (Can be made 4 hours ahead. Store in airtight container at room temperature.)

Recipes sourced from Epicurious.com.

↑ Back to top

Directions