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This weekend, make these simple and delicious cupcakes that are sprinkled with sweet blueberries and drizzled with a simple vanilla glaze.
Cupcakes are fun to make and fun to eat! They are a great weekend project for kids, especially on a rainy day. This simple recipe starts with a cake mix so all the measuring of dry ingredients is done for you. You could substitute frozen dry pack raspberries (don't thaw them before adding them to the batter) for the blueberries, or use chocolate chips or chopped candy bars. You can also make the frosting chocolate by adding two tablespoons of cocoa powder to the powdered sugar before adding the melted butter and cream. Be sure to chop the white chocolate very finely. I like to use white chocolate chips and grind them using the pulse function in my food processor. The finely divided solids (a food science term!) adds a creamy smoothness to the finished cupcakes. Enjoy! Blueberry Cupcakes
Preheat oven to 375 degrees F. Line 24 muffin cups with fluted paper liners and set aside. In a large bowl, combine cake mix, water, oil, and egg whites. Beat until blended, then beat on medium speed for 2 minutes, until batter is thick and shiny. Fold in the finely chopped white chocolate, then fold in the blueberries. Spoon batter into the prepared muffin cups. Bake at 375 degrees F for 20-25 minutes or until cupcakes are golden brown and rounded, and a toothpick inserted in the center comes out clean. Cool for 5 minutes, then remove to a wire rack to cool completely. For the frosting, place powdered sugar in a medium bowl. Add vanilla, butter, and 2 Tbsp. of the heavy cream and stir with a wire whisk until smooth. You may need to add more sugar or more cream until desired consistency is reached; the glaze should be thin. Drizzle over cooled cupcakes. Store covered at room temperature for up to 4 days. Makes 24 cupcakes Baking and Desserts Recipe Box
The copyright of the article Blueberry Cupcakes in Baking & Desserts is owned by Linda Larsen. Permission to republish Blueberry Cupcakes in print or online must be granted by the author in writing.
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