Thursday, September 1, 2011

Roasted Blueberry Cupcakes w/ Hot Fudge Frosting

A few weeks ago a couple from our bible study had their first baby, a boy.  I brought over dinner for them Monday and wanted to bring along something for dessert.  I decided to make these cupcakes hoping they would turn out blue for baby boy, but they ended up being more purple!  They were so good though!  How Sweet never disappoints!

Roasted Blueberry Cupcakes
makes 12 cupcakes
1 cup white sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups fresh blueberries + a few additional ones rubbed with sugar for garnish
2-3 tablespoons milk, if needed (I used 2.)
Preheat oven to 350 degrees F.
Spread blueberries on a baking sheet (with sides) and roast for 10-15 minutes, or until berries start to burst. Remove from oven and let cool.
Beat butter and sugar together in the bowl of an electric mixer until fluffy, about 4-5 minutes. Add eggs and vanilla extract and mix until combined, another 2-3 minutes. Add flour, baking powder and salt with the mixer on low speed, then gradually increase speed. Scrape in blueberries and beat on medium speed until the berries break down – about 2-3 minutes. At this point, the berries most likely have enough liquid that you only need to add a small amount of milk to the batter. Begin adding 1 tablespoon of milk at a time and beat with the mixer until the batter is smooth. You definitely want it to be cake batter and not dough.
Pour into cupcake liners, filling 2/3 of the way full, and bake for 18-22 minutes or until cake is set. Let cool completely, then frost.

Chocolate Fudge Buttercream
1 cup of butter (2 sticks), softened
3-4 cups of powdered sugar
1/3 cup cocoa powder (I used Hershey’s Dark, it’s what I had)
1 tablespoon vanilla extract
1/3 cup hot fudge sauce (at room temperature or cold, and using store bought is fine)
1-2 tablespoons milk, if needed
In the bowl of an electric mixer, beat butter until smooth. Gradually add in powdered sugar about 1/2 cup at a time with the mixer on low, increasing it to medium-high speed once all the sugar has been added. Add the cocoa, vanilla and hot fudge, and mix until completely combined (while scraping down the bowl every few minutes) for about 5-6 minutes. If the frosting seems very thick, simply add some milk 1 tablespoon at a time and mixer for another minute or 2 until it comes together.
Note: this makes enough frosting for me to frost 12 cupcakes with a pastry bag. If you use a spatula for frosting, you will most likely have frosting left over. I used a spatula and had leftover.  Honestly, I thought this frosting was sweet enough, that I probably wouldn't have wanted more. If you have some leftover, store it in an air-tight container in the fridge (a few days) or the freezer (3-4 months).  And just a tip, pretzels dipped in the extra icing is not a bad idea.

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