Well everybody, I thought since I posted the recipe for Fresh Blueberry Curd on Tuesday that today I'd post a follow-up recipe. My favorite vanilla cupcakes, bursting at the seams with fresh blueberry curd, all topped with whipped cream-like frosting and a few tart berries.
So, yeah. This is my third blueberry recipe this month. I think you can tell what's on my mind. SPRING!
These cupcakes were a hit with me and the hubby, as well as with his coworkers. The hubby and I split one for the taste test, and then I promptly handed them over to him to get out of the house. I'm a huge sucker for anything filled with fruit. Jelly-flled doughnuts, that raspberry filling some bakeries put in between cake layers, even peanut butter and jelly sandwiches will do the trick. You can see why I could do some major damage on a batch of these cupcakes. His coworkers were as enamored with them as we were, the hubby said he heard from more than one person how much they loved the "surprise" in the middle. We both giggled a bit over that one.
Young at heart, man. We're just young at heart :)
Lately, my favorite way for filling muffins and cupcakes has been to core the baked good after baking. That versus spooning a little batter into the cupcake liner, following with the blueberry curd, and finally topping with more batter. I've never had the best luck achieving an even filling in the center when I use that technique. Coring the cupcakes ensures plenty of "blueberry cream" in each center.
Plus, I got to nibble and snack on discarded cake. Ah, the benefits of being the baker.
I want to thank everyone for the well wishes on my back. While I'm still pretty stiff and sore, I do appear to be improving. I was able to do some things at physical therapy yesterday that I wasn't able to do on Monday. There's still a lot of inflammation going on, so no yoga just yet. It's going to be another quiet weekend.
It will be a baking weekend, though. My little brother's birthday is coming up, which means...
The little bro has requested S'mores Cookies. This works out absolutely perfect for me, because my S'mores Cookie post has been something I've wanted to "redux" for a while now. And now, S'mores Cookies will be my April Recipe Redux. I'm pretty sure I'm going to double the recipe and keep a batch for me and the hubby. Mwahahhaha.
What can I say? I love the combination of graham, chocolate, and marshmallow. It's a genius marriage of flavors. I wish I'd come up with it. And there ain't no way I'm passing up keeping some of those bad boys for myself!
I just love how much the direction of a post can change when you sit down and write freestyle. From talking about blueberries, to talking about fruit fillings, to my back, to baking, to cookies, to flavor combinations. Kind of like that point in a conversation when two people look at each other and say, "How the heck did we start talking about this?".
I guess now you know how a conversation with myself would go :)
On that note, I've got chores to do. Stay tuned tomorrow for this month's top 25-roundup. For which I don't have a concept. Or a rough draft. I'm slacking, I tell you. Seriously slacking. Have a great day everyone!
Ingredients (makes 12 cupcakes):
1 2/3 all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 cup butter, melted
1 cup granulated sugar
2 egg whites
1/4 cup Greek yogurt, plain
3/4 cup almond milk, unsweetened
2 tsp vanilla extract
3/4 cup Fresh Blueberry Curd
5 tbsp flour
1 cup almond milk
1 tsp vanilla extract
1 cup butter, softened
1 cup granulated sugar
garnish- fresh blueberries
1. Preheat oven to 350º. Line a cupcake pan with liners. Set aside.
2. Prepare the cake- in a mixing bowl, combine flour through baking soda. Whisk to combine. In a separate large bowl, combine butter and sugar. Stir to mix, mixture will be gritty. Add the egg whites, yogurt, milk, and vanilla. Whisk to thoroughly mix, until no lumps remain. Add the dry ingredients to the wet, stir until no lumps remain.
3. Using a cookie scoop, fill cupcake liners about 3/4 full. Bake in preheated oven for 20-25 minutes, or until a toothpick inserted comes out with moist crumbs. Set muffins aside to cool completely.
4. When cupcakes are cool, use a cupcake corer to core all the cupcakes. Discard cupcake cores. Spoon about a tablespoon of blueberry curd into each cupcake.
5. Prepare the frosting- in a small sauce pan, combine flour and almond milk. Constantly stir, over medium heat, until mixture is about the consistency of brownie batter. This step could take up to 15 minutes. When thickened remove from heat, whisk in vanilla, and allow to cool completely before moving on to the next step.
6. In a large mixing bowl, cream butter and sugar until pale and creamy. Add cooled flour mixture to the bowl. Beat until mixture takes on consistency of frosting, 8-10 minutes. Place frosting in the fridge for 15 minutes, and then frost cupcakes.
7. Garnish each cupcake with a couple of fresh blueberries. Serve immediately. Store in air-tight container at room temperature for 3-4 days.
|Cake recipe adapted from Sally's Baking Addiction. Frosting recipe courtesy of The Tasty Kitchen.|
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