Thursday, May 3, 2012

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

Roasted Blueberry Cupcakes with Cream Cheese Frosting

Ingredients (16 cupcakes)

  • 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

Instructions

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
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2 comments:

ErinsFoodFiles said...

Wow, roasted blueberries! I had no idea!

Erica said...

i made these this weekend and they came out SO good. like a super moist, purple blueberry muffin. the roasted blueberries also made my apartment smell amazing :)

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