Blueberry Cupcakes

Andrew Roach

For the cupcake:
1 and 3/4 stick butter
1 c sugar
pinch of salt
1 tsp baking powder
1 tsp baking soda
3 eggs
3-4 T milk
1 c blueberries
1 2/3 c flour
2 tsp vanilla

For the frosting:
2 c blueberries
2 T lemon juice
2 sticks butter, softened
2 lbs. powdered sugar

For blueberry cupcakes:
1. Pre-heat the oven to 180 degrees Celsius (350 degrees fahrenheit) and line a cupcake baking tray with 12 cupcake cases.

2. In a bowl, mix together all blueberry cupcake ingredients except for the blueberries.

3. Mix until a smooth batter forms, but do not over-mix.

4. Fold in the blueberries until they are evenly distributed.

5. Using an ice cream scoop or a spoon, fill the cupcake cases about 3/4 full with the cupcake batter.

6. Bake in the pre-heated oven at 180 degrees Celsius (350 degrees fahrenheit) for about 20 minutes or until golden brown and an inserted toothpick comes out clean.

7. Remove the cupcakes from the cupcake baking tray and allow to cool before decorating.

For blueberry buttercream - Part 1:
1. In a saucepan, bring the blueberries and lemon juice to a boil. The blueberries will soften and release their juice.

2. Simmer until the juice is significantly reduced in volume and a thick, jam-like consistency is reached (about 5-10 minutes).

3. Allow the reduced juice to cool completely before adding it to the buttercream. If it is too warm, it will melt the butter, which you most definitely don't want.

For blueberry buttercream - Part 2:
1. Using either a hand mixer with the beater attachments or a stand mixer with the paddle attachment, beat the butter until pale and somewhat fluffy.

2. Add 1/2 of icing/powdered sugar and beat the butter/sugar mixture on medium to high speed for about 5 minutes.

3. Add the remaining 1/2 of icing/powdered sugar and beat the mixture for a further 10 minutes (5 minutes medium speed, 5 minutes high speed). At this stage, the buttercream should be very pale, creamy and fluffy.

4. Add the cooled reduced blueberry juice, all at once, and beat the buttercream at high speed for 1 minute.

5. Using a spatula, scrape along the mixing bowl walls to check that all of the blueberry juice has been incorporated. If it hasn't, mix again for one minute.