INGREDIENTS: ½ cup butter, room temperature
1 cup sugar
1 ¾ cup pastry flour
2 tsp. baking soda
1 tsp. baking powder
¼ tsp. salt
¾ cup milk
2 tsp. vanilla
½ cup blueberry puree (recipe below)
Whisk together flour, baking soda, baking powder, and salt in a mixing bowl; set aside.
With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, being sure to scrape side of bowl with a spatula after each addition. Add vanilla. Add flour mixture, alternating with milk. Beat on medium speed to create a cake-like batter . Stir in puree until incorporated and the batter turns blue. Using an ice cream scoop, add into paper liners until ½ to 2/3 full. Bake for 20 minutes or until toothpick inserted in center comes out clean (10-12 min for minis). Cool 5 minutes in pans then remove and place on wire racks to cool completely. Once cupcakes are completely cooled, decorate accordingly.
2 cups fresh blueberries (or frozen blueberries, thawed)
¼ cup sugar
1 Tbsp. cornstarch
To prepare filling, all the puree ingredients in a food processor, and process until smooth. Place puree in a small saucepan; bring to a boil. Cook 6 minutes or until slightly thick, stirring constantly. Cool slightly for a warm sauce, completely before adding to a batter. Store in the refrigerator. (You will have more than you need for the cupcake batter.)Read full preparation method