Sorry I've been silent over here longer than usual. But, we were moving into our new house and I've still been running the bakery solo, so it's left little time for creating. Which I am trying to get back to! But, when all my free time is spent unpacking it's challenging! I also cannot wait to show you guys photos of the new house and especially the kitchen! The kitchen is almost ready to photograph, so I cannot wait! But for now, I have a really fun and easy recipe for you here that is perfect to welcome in summer.
It's blueberry season - one of my favorite seasons! Blueberries are one of my favorite fruits, and there's just so many things you can do with them. And I've been asked by a regular customer at the bake shop for more fruity cupcakes. So I made these for her last week and they were so good, so I decided to share them here. These Orange Blueberry Cupcakes are so easy to make and so delicious!
Orange Blueberry Cupcakes
1 stick organic salted butter, softened
170 grams (3/4 cup) organic cane sugar
1 teaspoon organic vanilla extract
2 organic large eggs, room temperature
1/2 cup organic sour cream, room temperature
1/2 cup organic milk, room temperature
170 grams (1 cup plus 3 tablespoons) all natural cake flour
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
142 grams (3/4 cup) organic blueberries
2 sticks organic salted butter, softened
454 grams (3 cups plus 3 tablespoons) organic powdered sugar, sifted
2 teaspoons organic orange flavor (find here)
Preheat the oven to 350°F. Line 2 cupcake pans with liners.
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
Add the eggs, sour cream, and milk and mix on low until combined. The batter will resemble cottage cheese.
In a separate bowl, add the cake flour, baking powder, and sea salt and then slowly add in to the mixer while mixing on low. Mix until you have a smooth batter, scraping down the sides of the bowl as needed.
Fill cupcake liners to three-quarters full. Add in a few blueberries per each cupcake (about 3 to 5).
Bake for 20 minutes or until a wooden pick inserted in center comes out clean. Let cool completely in the cupcake pans.
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and orange flavor. Mix on low until combined, then speed mixer up to high and mix for 1 minute or until light and fluffy. I like to scrape down the sides of the bowl and mix again.
Transfer frosting to a piping bag with decorating tip #808 (or no tip at all). Frost cupcakes.
Store in a cake dome, airtight container or in the fridge for up to 3 days.
Gluten Free - Replace the cake flour with 170 grams (1 cup plus 1 tablespoon plus 1 teaspoon) organic gluten free flour blend.
High Altitude - Bake at 350°F for 17 minutes or until a wooden pick inserted in center comes out clean.