A while back I had a request for some baseball themed treats for a 1-year-old’s birthday party! I made an assortment of mini cupcakes and two half baseball smash cakes for the little guy to have some fun with! Here’s hoping I hit the theme out of the park… 😉
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.
Since making hydrangea cupcakes last year, I have been wondering when I would get to make them again. The other day, my wondering stopped, as I had a request for some peach and cream hydrangeas for a bridal party’s pre-wedding celebration.
I used the same technique as last time, but added a few white nonpareils to give more dimension and make the cupcakes more lifelike.
For the peach hydrangeas I used two different shades of peach-tinted icing, and for the cream, I tinted the icing with ivory food colouring.
Can you believe it? I can’t either: summer has come and gone, and the first week of school has already ended! Where did the time go? The onset of fall not only brings many of us back to school and work, but it also takes the warm weather, daylight, and beautiful flowers with it!
I’ve seen many ideas for hydrangea cupcakes on Pinterest in the last few months and have wanted to make them all summer. Luckily, I found the time, just as the hydrangea bush in my backyard was starting to die. Phew!
For these cupcakes I used the Wilton 2D tip, and filled an icing bag half-and-half with blue and purple. I don’t like using too much food colouring becuase I find that even the pastes can change the texture of the icing (not to mention the copious amounts of chemicals!). I have also found that the icing colour darkens over time anyways (well, usually, but apparently not in this case). With that said, I wish I had added more food colouring this time; the colours look so muted in these pictures. Oh well, lesson learned!
I know my posts have been scarce lately, and now that school is back they will probably continue to be this way, but don’t forget about me! I’ll be back! 🙂