A direct quote from one of my tasters: "This could be your best cupcake yet Mrs. T"
I could stand to hear that a few more times and if you would like to, you should make this for your 4th of July BBQ!
What I really loved about these is that they were quick and simple to make, so if you do make these for a party you'll still have plenty of time to prep your other food. Because the frosting is whipped cream I gave the cupcakes extra time to cool, bringing my time from start to finish to about two and a half hours.
Red, White, and Blueberry Cupcakes
Makes 12 Cupcakes (seriously this time!)
Oven @ 350F
For the cupcakes:
1/3 cup fresh blueberries
1 1/4 cups unbleached all purpose flour
1 tsp baking powder (not soda)
1/4 tsp salt
1/2 cup (or 1 stick) of unsalted butter, at room temperature
1 cup sugar
4 large egg whites, at room temperature also *side note- what do you do with the extra yolks?*
1 tsp vanilla extract
1/2 tsp almond extract
1/4 cup whole milk
1/4 cup fresh raspberries
For the topping:
2 cups heavy whipping cream
3 tbsp powdered sugar
1 tsp vanilla extract
1/2 cup fresh raspberries
1/3 cup fresh blueberries
Put the blueberries (washed, of course) in a small bowl and stir them gently with 1 tbsp of the flour; set aside. Sift the remaining 1 cup plus 3 tbsp of flour, the baking soda, and salt into a medium bowl; set aside.
In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until smoothly blended and lightened in color, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. Beat in the egg whites in two additions, mixing until smoothly blended. Add the vanilla and almond extracts and beat for 2 minutes. The batter should look smooth but foamy. On low speed, add half of the flour mixture, mixing just to incorporate it. Mix in the milk. Mix in the remaining flour mixture until it is incorporated and the batter looks smooth. Use a rubber spatula to gently fold the blueberries and raspberries into the batter.
Fill each paper liner with 1/4 cup of batter, to about 1/2 inch below the top of the liner. Bake just until the top feels firm and a toothpick inserted in the center comes out clean, about 25 minutes. Cool the cupcakes for 10 minutes in the pan on a wire rack, then remove the cupcakes from the pan and set them on the rack to cool completely.
For the topping:
In a large bowl, using an electric mixer on medium-high speed, beat the cream, powdered sugar, and vanilla until firm peaks form. (Queen Helen was at home so I had to rep the $7 Long's Proctor Silex hand mixer. What up!)
Use a small spatula (or whatever you have) to spread a generous 3 generous tablespoons of whipped cream evenly over the top of each cupcake. Gently spoon (or hand place, I found that easier) several raspberries and blueberries over the whipped cream. Refrigerate and serve cold. <-- Very important!
We took B over to my in-laws' last night. They have a cat, named cat, that Bretta has seen several times through the glass door but never in a face to face situation.
As you can see, she doesn't quite understand why she can bark at the cat through the glass door.
You can also see that the cat could care less about her at this point, he's just bitter that she's in his house and he's forced to eat outside.
Happy fourth of July everyone! Don't forget to thank a soldier!
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