Blueberry Hill Cupcakes

 

Ingredients:

Cupcakes:

3-1/4

Cup

All-Purpose Flour

1-1/4

Cup

Sugar

1

Tbl

Baking Powder

Tsp

Salt

1/4

Tsp

Baking Soda

6

Tbl

Butter, Melted

Cup

Vegetable Or Canola Oil

2

 

Large Eggs

1

Cup

Buttermilk Or Yogurt

1

Cup

Milk

1

Tsp

Vanilla

1

Tsp

Grated Lemon Peel

1-1/4

Cup

Frozen Blueberries

Frosting:

2-1/4

Cup

Confectioners Sugar

10

Tbl

Butter, Softened

Cup + 2 tbl

Maple Sugar

Tsp

Salt

1-1/4

Tsp

Vanilla

 

Tsp

Milk

 

 

 

 

 

Fresh Blueberries or Chopped Walnuts for decorating

Directions:

Preheat oven to 350F. Line two 12 cup muffin tins with paper liners.

Sift flour, sugar, baking powder, salt and baking soda into a large bowl.

Whisk together oil and melted butter in a medium bowl. Add eggs, whisk to blend, add buttermilk or yogurt, milk, vanilla and lemon peel, whisking to combine. Add buttermilk mixture to flour mixture and stir to blend. Stir in frozen blueberries. Divide batter into the prepared muffin pans.

Bake until tester inserted in center comes out clean, about 25 minutes. Transfer to wire racks to cool.

Frosting: Combine the confectioners sugar, butter, maple sugar salt and vanilla in a medium bowl. Add the milk and using an electric mixer on medium, beat until well blended and fluffy, about 4 minutes (Add more milk by the teaspoon if to dry). Spread over top of cupcakes. Decorate with additional blueberries or chopped walnuts, if desired.

 

Yields

24 cupcakes

 

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