Blue for Boys: Blueberry Cream Cheese Cupcakes

8 Jun


I think the baby boom exploding around me is pretty clear by now. Last weekend, it was a baby shower for a little boy due in just a couple of weeks. I know exactly when he’s due because one of the shower games was “guess the due-date”. Party games for grown-ups make me nervous. Unless they involve shots.

Ah-hem. So on with the recipe. The cake recipe is for 24, but with the way I like to pack on the icing, I only end up with about 18 iced cakes. This works for me because I tend to break open a few cakes to make sure they’re cooked and chuck some in the freezer for entertaining emergencies. Plus a few always get taxed by Mr B.
Blueberry Cream Cheese Cupcakes*
2 3/4 cups plain flour
2 teaspoons baking powder
200g softened unsalted butter
1 3/4 cups castor sugar
4 eggs
1 tablespoon vanilla extract
zest of 1 lemon
1 cup milk

½ cup butter
250g cream cheese
1 1/2 cup icing sugar
1 cup frozen blueberries
1 tablespoon blueberry jam

Preheat oven to 170C.

Line two 12-hole muffin trays with cupcake papers.
Sift together the flour and baking powder.

*Now take a deep breath, because there’s lots of beating and creaming to be done. Best achieved with a mixmaster thing-o (I steal one from a friend) but you can make do with one of those hand-held electric beaters.*

In a separate bowl (or the bowl of your mixer), cream the butter for 1-2 minutes.
Add caster sugar a third at a time, beating for a couple minutes after each addition.
After the last addition, beat until the mixture is light and fluffy and the sugar has almost dissolved (yawn).
Add eggs one at a time, beating for 1 minute after each minute or until mixture is light and fluffy.
Add the vanilla extract and lemon zest and beat until combined.
Add a third of the flour to the creamed mixture and beat on low speed until combined. Add half of the milk and beat until combined. Repeat until all added. Do not over-beat or the mixture will toughen.

Spoon mixture into cupcake papers, filling each about three-quarters full. Bake for 18-20 minutes, or until a skewer inserted comes out clean. Remove cupcakes from the trays immediately and cool on a wire rack for 30 minutes before frosting.

For the icing, combine frozen blueberries and jam in a small saucepan and reduce to a syrupy consistency.
Allow to cool, then blend into a puree.
Meanwhile, soften cream cheese with a spoon then beat until soft in your mixer.
Gradually add butter then gradually add icing sugar, and beat until fluffy.
Add blueberry puree gradually until desired colour and flavour is achieved. You will have to taste. Poor you.
Pipe onto cooled cupcakes and drizzle with any remaining syrup.


*My basic cupcake recipe originates from the late Crabapple Bakery.




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: