blueberries and cream cupcake.

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blueberries and cream cupcake.

this is NOT skinny, but so WORTH IT! i was in my kitchen and i didn’t even feel like getting out a book to look up a recipe. i just literally threw stuff into a bowl and hoped it would come out okay! it was more than okay, everyone at work LOVED them!!!

RECIPE: (makes 24 cupcakes)
for the cupcakes:
2 cups all purpose flour
3/4 cup sugar
1/4 cup brown sugar
1 and 1/2 stick butter (room temperature)
3 large eggs
1 teaspoon vanilla extract
1 cup blueberries
2 teaspoons baking powder
1 teaspoon baking soda
pinch of salt
SWEETENED almond milk (i love using almond milk because it gives it a unique sweet taste!!)

in an electric mixer, beat butter, sugar, brown sugar and vanilla extract
once smooth add 1 egg at a time mixing well after each one

in another bowl, mix flour, baking soda, baking powder and salt

add dry ingredients to wet ingredients in 3 increments until well blended
add almond milk until you get the right consistency

fold in blueberries being careful not to crush any!

for the blueberry cream cheese icing:
1 8oz block philadelphia cream cheese
1 stick butter (room temperature)
3 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup blueberries

in an electric mixer, beat cream cheese and butter until creamy
add vanilla extract and mix
add powdered sugar, one cup at a time

note: sometimes you can add more/less powdered sugar depending on how sweet you like your icing! so taste after about 2 cups to make sure it is how you like it. because once you put more in and it’s TOO sweet, there’s nothing you can do and you can’t go back!

in a small bowl, heat blueberries in microwave for about 30 seconds
crush all the blueberries and add to your icing
mix until well blended and icing turns blue-ish purple!

bake cupcakes in cupcake tins at 350 degrees for about 10-12 minutes or until knife comes out clean
once cupcakes are cooled you can ice them with your blueberry cream cheese icing! YUM!

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