Your email address will not be published. All Rights Reserved. If you are making these for an event I recommend making the same day you want to serve them. Strain off some juice (about 3 Tbsp) for topping the cupcakes and puree the rest in a blender. Once the blueberry puree has cooled, place the softened butter in a large bowl or in the body of a stand mixer. I like to serve them plain, but they’d be great with frosting, too! It’s a nice way to add color without using traditional food coloring. Beat until light and fluffy. In bowl of mixer, cream butter and sugar until fluffy. I am not a certified nutritionist. Preheat oven to 350°F and prepare 2 cupcake pans. Add eggs one at a time and mix until fully incorporated. https://www.recipe4living.com/recipes/contest_winner_spiced_sweet_potato_jumbo_cupcakes_with_vanilla_frosting.htm. I love how blue these cupcakes are. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. Pour the puree through a fine mesh sieve to remove the blueberry skin bits. Beat softened butter until fluffy, then mix in about 1/2 of the powdered sugar. The addition of the blueberry puree/jam to the buttercream definitely takes it to the next level. In a measuring cup, combine buttermilk, blueberry and blackberry puree, and vanilla paste. Alternate adding flour mixture and buttermilk mixture into creamed butter. Blueberry puree is really simple to make. Measure the flour, sugar, butter and vanilla extract into a bowl. 4. The outside does stay pretty vibrant, though. Add topping, pressing to adhere to batter. To make blueberry puree: place 1 cup of blueberries in your blender or food processor. I was inspired to make these after making sour cream blueberry ice cream. Sift flour, salt, and baking soda in medium bowl. fresh or frozen, if frozen, thaw and drain. Beat granulated sugar and oil in a large mixing bowl with an electric mixer … Strain it through a fine-mesh sieve and then cool the puree before using it to make the cupcakes. If you'd like to have enough blueberry puree to drizzle on the cupcakes, double this recipe and set half aside for decorating. We hope you enjoy following along! Beat the mixture hard with a wooden spoon or a fork until you have a light, fluffy batter. I love being able to achieve different colored desserts using fruit puree as a natural food dye. 5. You basically puree them and that's it. In a medium saucepan cook blueberries, 1/3 cup sugar over medium heat, stirring, until mixture boils and the berries pop and soften, about 4 minutes. Order from us a set of two freshly-baked cupcakes topped with delicous whipped cream with blueberry puree on it along with the final touch of some colourful sprinkles. https://bakerbynature.com/white-chocolate-blueberry-cupcakes Pour mixture through a fine sieve and let cool. Actual blueberry cupcakes with blueberry cream cheese frosting. You don’t need any food coloring. Add eggs one at a time until combined. These cupcakes are soft, delicious, and not at all difficult to make. There is nothing better than a fresh blueberry. While the cupcakes are baking, you can start the filling. I read that to make a puree I need 1 pound of blueberries. I wonder how strawberries or raspberries might work. The recipe is quick and easy, but the results are mind-blowing! These amazing blueberry cupcakes with blueberry buttercream are guaranteed to impress. I'm excited to share my favorite ways to work with blueberries, and share my recipes for placing them into some of my all-time favorite blueberry desserts. Here are a few tips for if you decide to re-enact the Pete the Cat Missing Blueberry Cupcakes … I’m totally drooling. Choose the type of message you'd like to post, 110g / 4oz cup of caster (superfine) sugar. The cupcakes have the perfect ratio of creamy buttercream to fluffy cupcake, and the blueberry … Mix together flour. Blueberry lemonade cupcakes are the perfect treat to share this spring and summer. Mix in puree. https://www.tammileetips.com/blueberry-lemonade-cupcake-recipe Pour the berry mixture into a blender and whirl until a seemingly homogeneous puree is achieved, about 1 minute. Using blueberry puree is an easy way to give cupcakes an all-natural color. It will be purple again and should be the consistency of a thick jam or runny jello. In an electric mixer bowl, beat the room temperature softened butter with the paddle attachment on … * 6. As the fruit cooks, it will release moisture which will dissolve the sugar. Bake for 15-20 minutes. Preheat the oven to 190 c, 170 c - gas mark 5. June 19, 2014 by Anna Yang 1 Comment. Take a break with these mini blueberry cupcakes, easy to make with no regret! You should try this recipe for sweet potato cupcakes- they’re my all-time favorites! Terms | Privacy. Prepare blueberry puree. Tips & tricks to stay on track, look great, and feel your best. Bring it all to a boil and once the blueberries break down and soften the puree is ready. The blueberries turned the ice cream a vibrant purple that I loved and I wondered if I could create that same color in cupcakes, so I tried it and I was happy with how it turned out. Required fields are marked *. Add sour cream, oil and vanilla until combined. I kept the cupcake batter pretty simple and folded in the puree at the end. I used blueberry puree in mine, but I think the blueberry … Cook over medium heat, whisking constantly until very thick, about 7-8 minutes. The blueberry sauce for the buttercream is super easy to make. In a large measuring cup or bowl, mix together buttermilk, blueberry puree and vanilla extract. In a small saucepan, combine blueberries (fresh or frozen, if frozen do not … Set aside to cool. ©2020 Kirbie's Cravings. Blueberry and Blackberry Cupcakes with Blueberry Lemon Buttercream. Puree the blueberries in a food processor or blender. Pour the berry mixture into a blender and whirl until a seemingly homogeneous puree is achieved, … Pour the puree into a fine-mesh sieve set over a bowl. BBC Good Food Show Summer Save 25% on early bird tickets. Quote BBH25. Using a fine-mesh strainer over a small bowl, pour in the blueberry puree and push through the strainer with a spatual, which will give you smooth blueberry puree without the skin. Set aside. And there is no food coloring in this recipe – the color is all-natural using blueberry puree. For the cupcakes: Preheat the oven to 350 degrees F. Use a 24 socket cupcake pan and line with … Put the tray in the oven for 15 minutes. https://www.recipe4living.com/recipes/contest_winner_spiced_sweet_potato_jumbo_cupcakes_with_vanilla_frosting.htm. Step 3. Through this blog, we share our eating adventures and recipes. I will definitely try using other fruit purees to create fun colors. Since I love blueberries, I doubled what the recipe called for and made it a "more coarse" puree, if that makes sense. Cupcakes: Preheat the oven to 350 and line a muffin pan with cupcake liners. Combine the puree … In a measuring cup, combine buttermilk, blueberry puree, and vanilla paste. I kept my cupcakes plain because I didn’t want to cover up the pretty color, but I think they would be really good with. , too ingredients alternately to butter, sugar mixture starting and ending the... 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