cupcake | Read Sing Play

My boss was kind enough to give us a nice sized tub of fresh blueberries. There are so many options for blueberries, but I also happened to have a package of cream cheese to use so frosting it is! The only problem: no recipes for blueberry cream cheese frosting. I did manage to find a buttercream blueberry frosting recipe so I just used the suggested amount of blueberries and the cooking instructions from the buttercream recipe and added it to a plain cream cheese frosting recipe. I tweaked amounts a little, of course, in order to end up with a good consistency. The recipe for the cupcakes is from Barefoot Contessa for sour cream cupcakes (link below). They turned out very moist and the perfect complement to the frosting. Reports were all positive! Next time I’m thinking a lemon cupcake would pair nicely with the frosting. Enjoy!

Cupcakes:

http://www.food.com/recipe/yellow-sour-cream-cupcakes-107444

18 tablespoons unsalted butter

3 cups sugar

6 extra large eggs (room temp)

1 cup sour cream (room temp)

1 1/2 teaspoons vanilla extract

3 cups all-purpose flour

1/3 cup cornstarch

1 teaspoon salt

1 teaspoon baking soda

Sour Cream Cupcakes

Frosting:

1 (8 ounce) packages cream cheese, softened

1/4 cup butter, softened

1.5 cups sifted confectioners’ sugar (or enough to get to desired consistency)

1 cup blueberries

This blueberry frosting recipe was inspired by this blog: http://shazaminthekitchen.blogspot.com/2008/05/lavender-cocoa-cupcakes-with-blueberry.html

Directions for frosting:

Simmer blueberries on stove until most of the berries burst and release their liquids. Mash gently with a wooden spoon and chill in the refrigerator for 30 minutes or until cold. Mix blueberries with cream cheese and butter until well blended. Gradually add powdered sugar until you get your desired consistency.