When a cupcake is so beautifully colored, elegantly piped, and gorgeously presented with complementing decorations... All I can think is foodgasm. Oh seductive cupcake, why do you do this to me?!
These blueberry and blackberry cupcakes aren't what you think. I found this recipe on The Little Epicurean from a cupcake order. Everything about this cupcake yelled perfection: the natural violet color in the forsting attained from freeze dried blueberries, the dense cake with a tight crumb, and the absolutely stunning presentation with the fresh berries and the fondant flowers. To put a twist to an already perfect recipe, I substituted the blueberry cream cheese frosting with a blueberry lemon buttercream to avoid a thick and creamy aftertaste. I also achieved a more pastel lavender color to the frosting to give a more springy and bright image. Decorated with fresh fruit and mint chocolate flowers, here’s a baked blueberry good that I can’t help but gawk at.
Recipe
Blueberry and Blackberry Cupcakes with Blueberry Lemon Buttercream
Ingredients
Blueberry-Blackberry Cupcakes
- 7 ½ oz all purpose flour
- ½ tablespoon baking powder
- ¼ teaspoon salt
- 17 grams freeze dried blueberries, ground into powder
- 4 oz unsalted butter, room temperature
- ⅔ cup granulated sugar
- ⅓ cup light brown sugar, packed
- a couple drops of lemon oil
- 2 large eggs, room temperature
- 3 oz buttermilk
- 2 oz blueberries, pureed and strained
- 2 oz blackberries, pureed and strained
- 1 teaspoon vanilla paste
Blueberry Lemon Buttercream
- 2 sticks unsalted butter, softened
- 1 pound confectioners’ sugar, sifted
- pinch of fine grain sea salt
- 2 teaspoon vanilla extract
- zest of one lemon, finely grated
- ¼ cup fresh blueberries, pureed with 1 tablespoon fresh lemon juice
- 1 tablespoon very cold milk, add until you reach desired consistency
- blue/violet food coloring
Garnish
- Blueberries
- Blackberries
- White chocolate flowers with pearls
Instructions
For Blueberry-Blackberry Cupcakes
- Preheat oven to 350 degrees F.
- In a small bowl, whisk together flour, baking powder, salt and powdered blueberries. Set aside.
- Cream butter, granulated sugar, and brown sugar in a stand mixer with paddle attachment. Add a couple drops of lemon oil. Add eggs one at a time and mix until fully incorporated.
- In a measuring cup, combine buttermilk, blueberry and blackberry puree, and vanilla paste.
- Alternate adding flour mixture and buttermilk mixture into creamed butter. Mix until just incorporated.
- Divide batter into prepared muffin tins and bake for 20-24 minutes.
For Blueberry Lemon Buttercream
- In a large mixing bowl, cream butter until fluffy. Slowly add in confectioner’s sugar, and continue creaming until well blended.
- Add salt, vanilla, lemon zest and blueberry puree and mix until well combined. If buttercream is too thick, slowly drizzle in milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy. Add one drop of blue and violet food coloring.
- Pipe onto cupcakes with favorite tip. Place blueberries and blackberries on the cupcakes. Garnish with white chocolate flowers (melt chocolate and draw out flowers on parchment with pearl center).
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