Recipe: Blueberry Cup Cakes ver 1.0

After having some success with a blueberry cake (world cup cake), I was just sitting around watching TV and pondering. (Laptop still dead) Then I thought, cups and cakes seem to be a nice combination, so why not try cupcakes!



Ingrediants:

Cupcakes:
2 cups flour
1 cup sugar
2/3 cup milk
1 tbs baking powder(if you use self rising flour, DO NOT ADD THIS)
1 tsp vanilla extract
2 eggs
1/2 cup butter
Blueberries, lots of it

Icing and decoration:
2 cups Powdered sugar (icing sugar)
Baking chocolate
Candied rice (Jimmies as they are called here in Philly)
2-3 tbs water
2 tbs unsalted butter

Procedure for cakes:

Step 0: Pre-heat oven to 350F

Step 1: Mix the sugar and butter(remember to defrost before hand). After that add in the eggs 1 at a time, stir well. Add the vanilla.

Step 2: Mix the flour and baking powder then sift that into the sugar/butter/egg mixture. Alternate between milk and the flour/baking powder mixture. Stir very well.

Step 3: Place paper baking cups into the muffin/cup cake pans.

Step 4: To the batter, add blueberries(how much is up to you). Stir

Step 5: Fill the cupcake cups to about half or 3/4 full. (The mixture will rise so do not over do it)

Step 6: Bake for 20- 30 min at 350F. When the top of the cupcake is golden brown, do a skewer test, it should come out clean.

Step 7: Let the Cup Cakes cool

Decoration:

Step 1: Mix the icing sugar, water and butter well. This will be the frosting base.

Step 2: For 1 set of cup cakes, I took some frosting, added red dye to make it pinkish. The spread it over the cupcakes. After that candied rice(jimmies) are added.

Step 3: For set 2, the plain white frosting is spread over the cupcakes. Using a vegetable peeler, I grated the baking chocolate (semi sweet) into fine slices. Then sprinkled over the frosting.


Step 4: Final decoration is just sifting icing sugar all over the cupcakes.




Final Pdt

All photos were taken by PacEvolution Studios