Blueberry Cupcakes
Servings 14
Ingredients
Blueberry Cupcakes:
- 1 1/2 cups allpurpose flour about 191 grams
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/4 cup unsalted butter softened (about 56 grams)
- 1/4 cup vegetable oil about 60 milliliters
- 1 cup granulated sugar about 200 grams
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup milk at room temperature (about 120 milliliters)
- 1/2 cup blueberries about 95 grams
- 1/2 teaspoon allpurpose flour
Blueberry Curd:
- 1 1/2 cups blueberries about 285 grams
- 3 tablespoons lemon juice about 45 milliliters
- 6 tablespoons unsalted butter softened (about 85 grams)
- 2/3 cup sugar about 133 grams
- 4 egg yolks
Blueberry Swiss Meringue Buttercream:
- 3 large egg whites about 100 grams
- 1 cup granulated sugar about 200 grams
- 1 cup unsalted butter about 226 grams
- 1/4 cup blueberry curd
Instructions
Blueberry Cupcakes:
- Preheat the oven to 350°F and line 14 cupcake tins with liners.
- Sift together flour, baking powder, baking soda, and salt in a bowl.
- In an electric mixer, beat butter, sugar, and oil until creamy. Add eggs one at a time, then vanilla.
- Mix in dry ingredients and milk alternately.
- Coat blueberries in flour and fold into batter.
- Fill cupcake liners twothirds full and bake for about 18 minutes.
- Let cool before filling and frosting.
Blueberry Curd:
- Cook blueberries and lemon juice in a saucepan until reduced.
- Strain to extract juice.
- Beat butter and sugar, then add egg yolks and blueberry juice.
- Cook until thickened, stirring constantly.
- Chill before using.
Blueberry Swiss Meringue Buttercream:
- Heat sugar and egg whites over a double boiler until syrupy.
- Whip until stiff peaks form.
- Beat in butter.
- Mix in blueberry curd.
- Beat to eliminate air bubbles.
Assembly:
- Core cupcakes and fill with blueberry curd.
- Pipe buttercream on top.
- Decorate with blueberries.
Notes
Store cupcakes in the fridge for up to 4 days.