Birthdays are always an event around our house. One of the big decisions for the birthday boy or girl is the type of cake they want to have for their big day. In the past we have eaten more chocolate cake than I care to remember, it seemed to be the cake of choice for many years, so I was thrilled when our daughter said “I want blueberry cupcakes!”
Okay I have to admit I have never before had a blueberry cupcake. I am not even sure where she came up with the idea for a blueberry cupcake as children turning five don’t tend to spend a lot of time reading cookbooks or scanning the internet for recipes. But she asked for blueberry cupcakes, so that is what I made.
I took a white cake recipe that seemed to have many alterations pencilled in, added in some blueberries and topped it off with a buttercream icing. Quite honestly I wasn’t sure how it would turn out, and with all the alterations to the recipe I had no idea how many cupcakes it was going to make. Luckily it only made 24 hearty cupcakes.
This gave me a great opportunity to add another image into my food photography portfolio. I am including the recipe, inspired by my now five-year old, below.
(makes 24 cupcakes)
2 cups white sugar
1 cup butter
6 teaspoons vanilla extract
3 cups flour
4 teaspoons baking powder
1 1/2 cup milk
1 cup fresh blueberries
– pre-heat oven to 350 degrees fahrenheit
– line muffin tins with paper liners
– cream together the sugar and butter
– add in eggs one at a time
– stir in vanilla
– combine flour and baking powder together and then add to the creamed mixture
– stir in the milk until the batter is nice and smooth
– gently add in the blueberries
– spoon the batter into the cupcake pans
– bake for 20 – 22 minutes
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