Blueberry Hill Cupcakes
Sur La Table Cooking Class by Chef Scot Rice
makes 24 (or appr. 75 mini)
Cupcakes
3 1/4 cups all purpose flour
1 1/4 cups sugar
1 tablespoon baking powder
1/2 teaspoon coarse kosher salt
1/4 teaspoon baking soda
6 tablespoons unsalted butter, melted
1/4 cup canola oil
2 large eggs
1 cup buttermilk or low fat yogurt
1 cup whole milk
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
1 1/4 cups fresh blueberries, frozen for 4 hours
Frosting
2 1/4 cups powdered sugar
10 tablespoons unsalted butter, room temperature
1/2 cup plus 2 tablespoons maple sugar (or I like to use 1/4 c. maple syrup)
1/2 teaspoon coarse kosher salt
1 1/4 teaspoons vanilla extract
4 teaspoons (or more) whole milk
1 cup chilled fresh blueberries
Fresh mint sprigs for garnish (optional)
Preheat oven to 350 F. Line two 12-cup muffin pans with paper liners. Sift flour and next 4 ingredients into large bowl. Whisk melted butter and oil in medium bowl. Add eggs; whisk to blend. Whisk in buttermilk, milk, vanilla extract, and peel. Add buttermilk mixture to dry ingredients; whisk just to blend. Stir in frozen blueberries. Divide batter among liners.
Bake cupcakes until tester inserted into center comes out clean, about 23 minutes. Transfer cupcakes to racks; cool.
For Frosting:
Combine first 5 ingredients in medium bowl. Add 4 teaspoons milk. Using electric mixer, beat until well blended and fluffy, adding more milk by teaspoonfuls if dry (small granules of maple sugar will still remain), about 4 minutes. Spread frosting over top of cupcakes.
Garnish cupcakes with chilled berries, and mint sprigs, if desired. Can be made 4 hours ahead. Store in airtight container at room temperature.
Oh wow. I can't wait to try these ones. Yum!
ReplyDeleteDelish! I have always wanted to take a cooking class at Sur La Table, what did you think of it?
ReplyDeleteI LOVE the cooking classes at Sur La Table and Orsin Gigi (chinese cooking one rocks), I have learned soooo much! Highly recommend them Em.
ReplyDeleteI really want to make these and have all ingredients on hand except the maple sugar. can you just buy that at the grocery store? Or, if I just subsitute with maple syrup do I need to add any extra sugar??
ReplyDeleteif i could...I substitute maple syrup, mainly because I like the texture better (maple sugar makes for a grainy frosting and that is not my cup of tea). How much syrup? I used less than 1/4 cup...but you add what you are comfortable. In my quick search, I can only find maple sugar online, not at your typical grocery store. But next time I'm at Whole Foods, I will look.
ReplyDelete