#77 Blueberry Vanilla Cupcake

There are so many cup cakes recipes on the net that claims to be the best and I tried quite a few of them. Conclusion : One man's poison, another man's medicine. 


Some recipes result in the cup cakes being too dense, too oily and more often then not, too sweet for my taste (and kid). So I changed the most workable recipe a little here and there and ended up with MY VERSION of The Best Blueberry Vanilla Cupcake!


BLUEBERRY Vanilla Cupcake
Makes about 36 cupcakes

Ingredients

·       1 1/2 cups (340g) unsalted butter

·       2 cups sugar

·       6 eggs, separated

·       1 1/2 teaspoons pure vanilla extract

·       3 1/2 cups cake flour, (not self-rising)

·       1 1/2 teaspoons baking powder

·       3/4 teaspoon baking soda

·       1/2 teaspoon salt

·       1 1/2 cups buttermilk or milk

·       1 ½ cups fresh blueberries plus 2 tablespoons flour
* leave some berries for decoration

Directions

1.     Preheat oven to 180 degree Celsius.

2.     In a medium bowl, whisk egg whites until soft peaks form; set aside.

3.     In another bowl, sift together cake flour, baking powder, baking soda and salt; set aside.

4.     In the mixer bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar for about 3 minutes. Add in egg yolks one at a time. Add vanilla; mix until incorporated.

5.     With mixer on medium-low, add dry ingredients to mixer bowl in 3 parts, alternating with the buttermilk, and scraping down sides of bowl in between each addition; beat until ingredients are incorporated but do not overbeat.

6.     Gently fold in egg white.

7.     In a medium bowl, gently toss the blueberries with 2 tablespoons of flour then carefully fold the blueberries in the batter.

8.     Divide batter evenly among liners, filling about three-quarters full.

9.     Bake, rotating halfway through, until a cake tester inserted in the center comes out clean, 20 to 25 minutes.

Transfer to a wire rack to cool in tins for 15 minutes. 

BUTTERCREAM FROSTING

Ingredients

·     250g salted butter (room temperature)

·     3 cups icing sugar

·     4 tablespoons milk

DIRECTIONS

1.    Place butter in small bowl of electric mixer and beat until butter is as white as possible.

2.    Gradually add about half the sifted icing sugar, beating constantly.

3.    Beat in the remaining icing sugar (about 2 minutes).

Mixture should be smooth and easy to spread with a spatula. Add extra milk or icing sugar until cupcake frosting is of a spreadable consistency.

The frosting has yet to be improved. I find this waaaayyyy too sweet for me but if I add less sugar, the frosting can't hold long in our humid climate. A method for lasting frosting in our climate can be found on Wilton, might wanna try this out next. How how not to make it so sweet?!