Thank you Berry much!

A few weeks ago, I asked a friend of mine at work to walk my dogs on two separate Sundays, since I was going to be away all day. She very kindly agreed and my puppies l-o-v-e-d her! So as a thank you for her kindness, my dogs and I thought we would bake her cupcakes! The dogs helped me by staying out of the kitchen, peacefully sleeping in the living room – and what a great job they did!

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For the cupcakes:

* 1 1/2 cups – plain flour,

* 4 tablespoons – cocoa powder or Nesquick 

* 1 cup –  sugar

* 1 teaspoon – baking powder

* 1 teaspoon – baking soda

* 1/2 teaspoon – salt

* 5 tablespoon

* 1/3 cup – vegetable oil

* 1 tablespoon – vinegar

* 1 teaspoon – vanilla extract

* 1 cup – warm water

For the filling:

* 1 cup – fresh or frozen blueberries 

* 2 teaspoons – sugar

* 1 teaspoon – lemon juice

* 2 tablespoons – water

 For the decorations:

* sliced almonds

* fresh blueberries (if using frozen, completely defrost first)

* confectioner’s sugar

PREHEAT OVERN TO 350F or 180C

Tray: Cupcake tray, holds 12. Prepare with cupcake cups of your choice.

Cupcake Batter: Sift together plain flour,  cocoa powder (I used no-sugar-added Nesquick because I prefer a more milk-chocolatey-taste, but darker chocolate can be used), sugar, baking powder, baking soda, and salt. 

In a separate bowl, combine vegetable oil, vinegar, vanilla extract, and warm water.

Mix these ingredients using an electric mixer on low, but do not over-mix. 

Pour into cupcake cups in the cupcake tray and bake for 25-30 minutes or until it passes the toothpick test. This mixture should yield about 12 cupcakes. Once done, set them on a cooling rack and allow to cool completely. 

Blueberry filling: Add blueberries, sugar, lemon juice, and water to a small pan, and cook on low-medium heat until the mixture thickens. Allow it to completely cool.  

Assembly: Lightly sift confectioner’s sugar over each cupcake. Fill a piping bag with the blueberry filling and use a filling tip (I used Wilton 230). 

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Pipe a little bit of the blueberry filling into each cupcake. It does not need a lot of filling, because the cupcakes turn out fluffy and moist. 

Place one blueberry over the area where you piped in the filling. Push in almond slices around the blueberry to form the flower petals. 

These cupcakes are so naturally pretty that I used plain white cupcake cups. I was really happy with the results and thought the entire assembly had a beautiful rustic look!

Enjoy!

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4 thoughts on “Thank you Berry much!

  1. Liz September 20, 2013 at 11:05 pm Reply

    The cupcakes look delicious. Thanks for sharing!

    • The Edible Complex September 23, 2013 at 5:19 pm Reply

      Thank you for visiting 🙂 I love your blog! So many great ideas!

  2. Brigadeiro Jelly Roll | September 24, 2013 at 2:19 pm Reply

    […] is a testament to how much you can with two simple recipes!  A few days ago I posted a recipe for Blueberry Chocolate Cupcakes and yesterday posted another one for Brigadeiros. Both delicious right? So how about we combine them […]

  3. Sophie33 November 13, 2013 at 4:20 pm Reply

    tasty, tasty, tasty & cute!

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