Blueberry & Strawberry Cupcakes with Whipped Cream Frosting
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Blueberry & Strawberry Cupcakes with Whipped Cream Frosting
I had to come up with something to celebrate the holiday with and for some reason around the 4th of July my mouth waters for every cake I see with whole blueberries and strawberries on top. This cupcake recipe was my answer! I looked up a Strawberry cupcake recipe I had used recently and simply reduced the amount of strawberries and added whole blueberries to the batter. To make it have all the red, white and blue flair, I used whipped cream, whole blueberries and strawberries to top it off. The result is a festive, decadent, delight that we got to share with some friends the other night.
Yield: 18 servings
- Ingredients for Cupcake:
- ½
- ¼
-
1
egg
- 6
- 1
- 1
- ½
- 1 ½
- ¼
- ¼
-
5
oz whole, fresh or Stahlbush Island Farm frozen blueberries (thawed slightly)
- Ingredients for Whipped Cream Frosting:
- 8 to 10
-
2-3
tablespoons powdered sugar (more or less to your sweet toothe’s taste)
- 1
Directions for Cupcake:
Preheat your oven to 350 degrees Fahrenheit
Beat sugar and butter together until fluffy
Add your egg and applesauce and mix thoroughly
Mix the dry ingredients in a separate bowl then add to your wet ingredients
Fold in strawberries and blueberries
Place in lined cupcake baking tins (I made about 14)
Bake for 20 minutes or so, until toothpick comes out clean
Directions for Real Whipped Cream Frosting:
Mix whipping cream, sugar and vanilla in a mixer
Beat until extra thick (but definitely stop before you make butter)
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Source: Keith Prickett
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- Blueberry & Strawberry Cupcakes with Whipped Cream Frosting
