---

Bread & Cookies >  Spiced Vanilla & Blueberry Butter Cream Cupcakes >

 

Spiced Vanilla & Blueberry Butter Cream Cupcakes

• 1-2/3 C plain flour

• 1 C golden caster sugar (sub with granulated sugar if necessary)

• 1-1/4 C unsalted butter, room temperature

• 4 free-range organic eggs

• 1-1/2 tsp. pure vanilla extract

• 1/2 tsp. cinnamon

• 1/2 tsp. allspice or nutmeg

• 1 tsp. baking powder

• Pinch of salt

Butter Cream:

• 1 C blueberries

• 1/4 C water

• 3 C powdered sugar

• 1 stick unsalted butter, room temperature

• 2 TBS milk (optional)

Cupcakes: Preheat oven to 355-degrees F. Line a cupcake baking tray with paper cupcake liners. In a clean, dry bowl add butter and beat until the color changes from yellow to pale cream. Once the color changes, add golden caster sugar and beat until combined. Add eggs one at a time, ensuring each one has been well mixed into the butter and sugar before adding the next one. Repeat step until all eggs are in the mixture. In a separate bowl, stir together the flour, baking powder, spices, cinnamon and salt. Add 1/3 of dry flour mixture to egg mixture; mix well. Repeat step until all the dry mixture has been added to the egg mixture. Add vanilla extract; mix well. Spoon batter into cupcake liners until they are 2/3 full; this allows batter to rise in the oven whilst baking without over spilling. Place cupcakes into the oven and bake for fifteen to twenty minutes, or until cupcakes turn golden brown and they spring back to the touch. Remove cupcakes from oven; allow to cool for about five minutes before removing cupcakes from baking tray. Allow to stand on a wire rack until completely cold.

Butter Cream: In a saucepan, place blueberries in 1/4 cup of water. Simmer on medium heat until the blueberries have broken down and water has evaporated. Remove from heat; strain blueberry mixture through a sieve into a bowl. Allow to cool completely. In a clean, dry bowl add butter and beat continuously for about five minutes, or until the color changes from yellow to pale cream. Add powdered sugar one tablespoon at a time, mixing well with each addition. Please Note: If you add powdered sugar too quickly and use an electric mixer, then the icing may end up all over your kitchen other than in your butter cream. Add 3 to 4 tablespoons of the blueberry/powdered sugar mixture to the cold blueberry mixture; beat together using an electric mixer until totally combined. If butter cream is stiff, add another tablespoon of the blueberry mix to loosen it up. Pipe the butter cream onto the cupcakes and serve.

Jennifer's Note: This is such a delicious recipe that I just had to share with you all. You can either serve these at a tea party, a dinner party or have some "me" time and enjoy them all by yourself. The mixture of the vanilla, spices and blueberries work as a great combination and the people you share them with will love you for it.

*Recipe Source: Jennifer Palmer.

*Spiced Vanilla & Blueberry Butter Cream Cupcakes images (C) Jennifer Palmer. Click on above image to view larger size in a new window.

 

---

 

HOME |  Recipes | News & Updates | About Food Fare | Contact | Site Map