Sometime in the midst of all my stress and end-of-the-year nervous breakdowns I gave thought to doing away with this blog altogether. It’s still a baby, a little blip on the internet map, and could have very easily fallen away without much of a fuss.
When I suggested this to Boy, he was not in agreement.
I started this with the sole intention of pushing myself to be a better baker, to create recipes instead of always following someone else’s lead, and to try new things.
So, with that in mind, I joined Daring Bakers last month and completed my first challenge earlier this month (the reveal is on the 27th). This past weekend, I decided to try something else too.
I’m going for Cupcake Hero.
I decided this on Saturday. On Sunday I woke up with a few ideas of how to use blueberries in a cupcake and took my sweet time getting to the grocery store etc. Then, last night around 8 pm I realized that the deadline for Cupcake Hero is midnight tonight.
I scrambled. But I’m actually quite happy with the result! Maybe I work well under pressure? I even had the chance to have Boy and two other friends try a few! The overwhelming opinion was that they taste “fresh” and that’s exactly what I was going for. Not too sweet, not too heavy, and perfectly summery.
Let’s hope I win but if not this is definitely a recipe I’ll keep in my arsenal when I’m looking for something different to bring to a party. They’re delicious.
Mint Blueberry Cupcakes with White Chocolate Whipped Cream
a smalltownoven original
2 c all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 c sugar
1/2 c (1 stick) unsalted butter, room temperature
2 eggs, room temperature
1 tsp vanilla extract
1/4 tsp mint extract
3/4 c milk
1 1/4- 1 1/2 c blueberries (I used fresh)
1 c heavy cream
10-15 mint leaves
3 oz white chocolate, chopped
Do ahead: Heat heavy cream and mint leaves in a saucepan until boiling. Take off heat, cover, and steep for 1 hour. Strain mint leaves out of cream and refrigerate until chilled for several hours or overnight (freezer if you’re in a rush).
Preheat oven to 350F. Line 12-cake muffin/cupcake pan with appropriate liners.
Toss blueberries with 1 tbsp flour. In a large bowl, sift together rest of flour, baking powder, and salt. In a separate bowl, cream sugar and butter together until well blended using a hand or stand mixer. Add eggs one at a time and mix well. Add extracts and mix completely. Add the flour mixture in 3 additions alternating with the milk in 2 additions, mixing well in between each addition. Fold in blueberries.
Bake for 20-24 minutes. Cool in pan for 10 minutes before moving to cooling racks.
For topping, melt white chocolate with 2 tbsp of mint-infused heavy cream in a large bowl over a pot of simmering water. Be careful not to allow the white chocolate to burn! Once melted, take off heat and allow to cool for 10 minutes. In a separate large bowl, whip the rest of the heavy cream (~3/4 c) until the appropriate consistency. Fold in the cooled white chocolate.
To assemble, place a dollop of topping on each cupcake and garnish with fresh blueberries.