I haven’t baked much lately. With the Summer being so dang hot, I just didn’t want to use the oven much at all. Now that the weather is starting to lend us small glimpses into the Fall, I decided that it was time to start baking again.
Would you believe me if I told you that I literally have 1/4 cup of flour left in my house and maybe a cup of sugar after this recipe was done? I’m usually very well stocked on the baking staples, but like I said, I haven’t been baking. I guess it’s time to hit the store sometime soon…oops!
About a week or so ago, I read about a Bake -N- Blog challenge that Jesstagirl and her Officer was organizing. I thought this would serve as a great way to get back into baking. Cupcakes are quick and easy. I got to choose out of ALL of these cupcakes. When it came to choosing, I avoided chocolate, caramel, peanut butter…all the things that I love, but my husband does not. I chose #19: Blueberry Cupcakes with Maple Brown Butter Frosting, because I know my husband likes blueberries and if worse comes to worse, I can skip the icing on a couple in case he isn’t such a fan of it. 🙂
This cupcake was very simple to put together and pretty darn tasty! The icing reminds me a lot of a butterscotch candy, which was fine on its own, but together, I found that the cupcake/icing combination just wasn’t quite right. I think for next time, I would make a blueberry buttercream or plain buttercream with these cupcakes.
Blueberry Cupcakes w/ Maple Brown Butter Frosting
Source: Ming Makes Cupcakes
- 1 1/2 cups all purpose flour
- 3/4 cup granulated sugar
- 1/4 tsp. baking soda
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 stick butter, melted and cooled
- 1 egg
- 3/4 cup buttermilk
- 1/4 cup milk
- 1 cup fresh blueberries
- 1 stick butter
- 3 cups confectioners sugar
- 1/4 cup milk
- 3 tbsp. maple syrup
- Preheat the oven to 350 degrees.
- Mix flour, granulated sugar, baking soda, baking powder and salt in a bowl. In a separate bowl, mix the 1/2 cup of (cooled) melted butter with the egg and add the buttermilk and milk. Mix well.
- Add the milk mixture to the flour mixture and mix until blended. Fold in blueberries.
- Scoop into a cupcake pan and bake for 20 minutes or until a toothpick comes out clean. Allow the cupcakes to cool.
- For the icing: Put the 1 stick of butter in a small pot and cook on low/medium low until it it a golden brown color. Be careful not to burn the butter.
- Place the butter in a bowl and add the confectioners sugar. Mix well.
- Add the milk and maple syrup and mix until smooth.