There has been an overwhelming about of blueberries in my house lately. So much so that we have resorted to freezing them to save for the upcoming blueberry-less months. When I went to bake lemon cupcakes the other day, it seemed as good a time as any to experiment with adding some fresh-frozen blueberries from the freezer.
The ombré ruffle effect on these is really simple. Here is what you will need:
- 2 piping bags & couplers
- petal tip (I used a Wilton 103 tip)
- 1 batch of vanilla buttercream and blueberry compote (blueberry buttercream recipe below)
- nonpareils, jimmies, sugar pearls, etc.
Divide your icing in half, and add blueberry compote to one half. Pipe a ruffled ring around the outside of the cupcake using a petal tip. Add some of the remaining vanilla icing to the blueberry icing until a desired lighter colour is reached. Refill the same piping bag, and pipe another ruffled ring around the inside of the first. Using a new icing bag and a clean petal tip, use the remaining vanilla icing and pipe a ring in the middle. You can leave it as is, or garnish with nonpareils or sugar pearls.
Mini Lemon-Blueberry Cupcakes
Source: adapted from Style at Home
- 1/2 cup + 2 Tbsp cake flour
- 1/2 tsp baking powder
- pinch of salt
- 1/4 cup softened butter
- 1/2 cup granulated sugar
- 1 large egg
- 1 Tbsp lemon juice
- zest of 1 lemon
- 1/4 cup whole milk
- 1 1/2 cups of fresh or frozen blueberries
- Preheat the oven to 350 F. Line 28 mini muffin tin cups with liners.
- In the bowl of an electric mixer, beat the butter, sugar and lemon zest on medium speed until blended and lightened in colour, about 2 minutes.
- Sift the cake flour, baking powder, and salt into a small bowl and set aside.
- Measure the milk and add the lemon juice. Set aside
- Add the eggs one at a time, mixing until each is blended into the batter and it looks creamy, about 1 minute.
- On low speed and in 3 additions (3 flour, 2 milk), add the flour mixture and milk alternately, beginning and ending with the flour mixture. Mix just until the flour is incorporated and the batter looks smooth.
- Fold in blueberries.
- Using a mini cookie scoop, fill cupcake liners.
- Bake for 12-15 minutes. Cool completely before frosting.
- 1/2 cup fresh or frozen blueberries
- 1/8 cup granulated sugar
- 1/8 cup water
- 1 tsp cornstarch
- 3/4 cup unsalted butter
- 1/2 tsp vanilla extract
- 3 cups icing sugar
- 1-2 Tbsp milk
- In a small saucepan set on medium heat, combine the first 4 ingredients to make a compote. Cook for 10 minutes, or until the mixture is thickened and the blueberry skins have burst.
- Remove from heat and strain to remove the skins. Refrigerate compote until fully cooled.
- In the bowl of an electric mixer, beat the butter and vanilla until smooth on medium speed using the paddle attachment.
- Gradually sift in icing sugar, and add the milk until desired consistency is reached; add compote to icing until desired blueberry flavour is reached.