So a few days ago I promised you a new cupcake recipe that utilized that super-easy-and-delicious blueberry sauce… and here it is!
I have been dying to make “pancake” cupcakes for a long long time now, but I always felt like I couldn’t quite find the right occasion. They’re kind of breakfast-y, so they’d be perfect for a brunch, but even though I do brunch once a month with my book club – we usually go out. So I kept putting them off, waiting for that perfect opportunity… craziness. Because you know what the perfect opportunity for blueberry pancake cupcakes is? Whenever you feel like eating them! I mean come on people – is anyone really ever going to say no to a cupcake? The pancake flavor starts out with a buttermilk batter spiked with some maple syrup (go grade B for the most maple-y taste!) and studded with fresh blueberries. The cupcakes are then brushed with extra syrup while they’re still warm from the oven. A light, fluffy whipped cream sits on top of the tasty cupcake base, then that is topped with a spoonful of fresh blueberry sauce. Overall I felt like the flavors all blended together perfectly. I think my coworkers would agree, but you’d have to ask them yourself!
For the cupcakes:
- 2 2/3 cups (10 ounces) all-purpose flour
- 2¾ teaspoons baking powder
- 1 teaspoon salt
- 14 tablespoons unsalted butter, at room temperature
- 1 cup plus 2 tablespoons (8¼ ounces) granulated sugar
- ½ cup (4 ounces) light brown sugar
- 2 large eggs plus 3 large egg yolks
- 1 tablespoon vanilla extract
- ¾ cup plus 2 tablespoons buttermilk
- 1 tablespoons pure maple syrup, plus more for brushing (grade B preferred)
- 1¾ cups fresh blueberries, rinsed and dried
For the frosting:
- 2 cups heavy cream
- 6 tablespoons confectioners’ sugar
Preheat the oven to 350°F. Line 2 cupcake pans with paper liners.
In a medium bowl, whisk together the flour, baking powder and salt; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugars on medium-high speed. Continue beating until light and fluffy, about 3 minutes. Blend in the eggs and egg yolks one at a time, beating until well combined after each addition. Blend in the vanilla extract. In a liquid measuring cup, stir together the buttermilk and maple syrup. With the mixer on low speed, add in the dry ingredients in three additions, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix each addition until just incorporated. Using a rubber spatula, gently fold in the rinsed and dried blueberries.
Divide the batter between the prepared liners, filling each about two-thirds of the way full. Bake for 18-20 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. While the cupcakes are still warm, brush with additional maple syrup. Allow to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, combine the heavy cream and confectioner’s sugar in the bowl of a stand mixer fitted with the whisk attachment. Gradually increase the speed to medium-high, then continue to whip until stiff peaks form. Be careful not to over-beat or you’ll end up with butter! Pipe some whipped cream over each cupcake, then use a small spoon or offset spatula to scoop out a small indent in the whipped cream. Fill each indent with a spoonful of blueberry sauce. Store in the refrigerator until ready to serve!
Yield: 2 dozen cupcakes
Source: Annie’s Eats