Tuesday, July 26, 2016

Blueberry Cupcakes with Maple Frosting

The blog hiatus is over! It's been a pretty busy couple of months, and it was difficult to find time to fix up this blog. The recipe index was in dire need of re-organizing so it more visually appealing and easier to find older posts - it's finally done though! Check out "Recipe Index" above to look back through past recipes.

Despite the lack of blogging, I haven't stopped baking! During these last few months, I've branched out in making ice creams, breads, and now more recently, fondant-based decorations, like with these cupcakes today.

I was initially hesitant in trying fondant because I found store-bought fondant to be tasteless and gummy. On Pinterest though, I found a few recipes for homemade fondant that promised to be tastier. The one I tried was a marshmallow based one that turned out extremely well - easy to work with as well as actually tasty! In the future, I will make a blog about fondant specifically, but today, the focus is on these blueberry cupcakes.

More specifically, my focus is on the frosting. I love using brown butter in recipes because it takes ordinary butter and elevates its flavor by adding a nuttiness and a caramelized layer to it. Mixed with maple syrup here, it balances out the slight tartness in the blueberries just perfectly.

Plus blueberries are in season right now and at the farmer's markets, I can find them for a dollar a box. It's ridiculous - they might as well be giving it away!

Here's to more fresh summer produce and more consistent blogging!

Blueberry cupcakes with maple brown butter frosting (makes X cupcakes)
Adapted from Ming Makes Cupcakes

  • 187g (1½ cups) all-purpose flour
  • 150g (¾ cup) white sugar
  • ¼ tsp baking soda
  • 1½ tsp baking powder
  • ¼ tsp salt
  • 4 Tbsp (½ stick) unsalted butter (melted)
  • 1 egg (room temperature)
  • ¾ cup buttermilk
  • ¼ cup milk
  • 150g (1 cup) blueberries
  • 8 Tbsp (1 stick) unsalted butter
  • 300g (3 cups) powdered sugar
  • ¼ cup milk
  • 60g (3 Tbsp) maple syrup
  1. Preheat oven to 350F and line cupcake tins with liners.
  2. Mix flour, sugar, baking soda, baking powder, and salt together and set aside.
  3. In a stand mixer, mix melted butter and egg together at medium speed until combined. Add buttermilk and milk.
  4. Add flour mixture and continue to mix on low until just combined.
  5. Fold in blueberries.
  6. Fill cupcake tins, about each half full (about 3 Tbsp each). Bake for 20 minutes or until an inserted toothpick comes out clean.
  7. Let cool
  8. In a small saucepan, melt butter on medium-low heat until it begins to brown. There will be brown bits forming in the saucepan and start to smell nutty. At this point, remove from heat. 
  9. Mix browned butter with powdered sugar, followed by milk and maple syrup. Beat until smooth. 
  10. When cupcakes are cooled, spoon icing on top. Top with other decorations, if desired.
  11. Enjoy!

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