Thursday, May 3, 2012
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Roasted Blueberry Cupcakes

I have to admit, I never would have thought to roast bluberries. As much as I love roasting almost any kind of vegetable, the thought literally never crossed my mind. Then I saw this recipe for Roasted Blueberry Cupcakes and was instantly intrigued.

The batter of these cupcakes is a very pretty purple and it tastes amazing. Roasting blueberries brings out their sweetness and heightens that flavor. I probably ate a whole cupcake worth of just the batter, it was that delicious. After the cupcakes were baked, they still carried the strong roasted blueberry flavor that was evident in the batter.

I decided to top mine with cream cheese frosting and some purple edible glitter to dress things up for my 1000th Post Party. I am hoping to make these again with various other roasted fruits. I’m thinking raspberry or strawberry next…

Have you ever roasted fruit?

One Year Ago: Cinnamon Chip Scones and Hummingbird Cupcakes with Pineapple Flowers

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Roasted Blueberry Cupcakes with Cream Cheese Frosting

Roasted blueberries have a strong sweet flavor that comes through perfectly in these cupcakes

Yield: 16 cupcakes

Ingredients:

1 1/2 cups fresh blueberries
1 cup sugar
1/2 cup butter
2 eggs
2 tsp vanilla
1 3/4 cups flour
1 1/4 tsp baking powder
1/4 tsp salt
2-3 Tbsp milk
1 batch Cream Cheese Frosting

Directions:

Preheat oven to 350 degrees F.

Spread blueberries on a baking sheet (with sides) and roast for 10-15 minutes, or until berries start to burst. Remove from oven and let cool.

Beat butter and sugar together in the bowl of an electric mixer until fluffy, about 4-5 minutes.

Add eggs and vanilla and mix until combined, another 2-3 minutes.

Add flour, baking powder and salt with the mixer on low speed, then gradually increase speed.

Scrape in blueberries and beat on medium speed until the berries break down – about 2-3 minutes. At this point, the berries most likely have enough liquid that you only need to add a small amount of milk to the batter.

Begin adding 1 tablespoon of milk at a time and beat with the mixer until the batter is smooth. You definitely want it to be cake batter and not dough. (My batter took 2 Tbsp of milk)

Pour into cupcake liners, filling 2/3 of the way full, and bake for 18-22 minutes or until cake is set. Let cool completely, then frost.

Recipe from How Sweet It Is

Cupcakes, Dessert
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5 Responses to “Banana Bars with Cream Cheese frosting”

  1. #
    1
    Joelen — January 7, 2009 at 11:22 pm

    I love recipes from family members and this certainly looks great!

  2. #
    2
    Jen — January 8, 2009 at 12:11 am

    My family is all about simple tasty food. Nothing fancy from them. These are so good!

  3. #
    3
    bensbaby116 — January 8, 2009 at 2:01 am

    What a great idea for using up bananas…something different from the normal old banana bread! Thanks for posting!
    ~bensbaby116

  4. #
    4
    Laure — January 8, 2009 at 4:15 pm

    What a neat recipe! I’ve got some bananas at home that are about to turn brown . . . they may just end up in these bars . . .

  5. #
    5
    ~~gail~~mooselovingmamabear — January 9, 2009 at 5:59 am

    These sound really yummy! TFS…

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