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.
5 comments:
Oh wow. I can't wait to try these ones. Yum!
Delish! I have always wanted to take a cooking class at Sur La Table, what did you think of it?
I LOVE the cooking classes at Sur La Table and Orsin Gigi (chinese cooking one rocks), I have learned soooo much! Highly recommend them Em.
I 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??
if 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.
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