Using blueberries is a natural way to get a beautiful color frosting. The blueberries also give a very flavorful and fruity taste to the frosting. To make the frosting- I placed about 1/2 cup of blueberries in a small saucepan on medium heat. I added 1 tablespoon of sugar and 1/2 tablespoon of cornstarch and let it simmer until it thickened. I let it cool while I mixed together 1 cup of softened butter, 1 teaspoon of vanilla and 2 cups of powdered sugar and beat until fluffy. I then put the cooled blueberries in a food processor to make a sauce. I added the sauce to the butter mixture and beat until blended. I had previously made the mini flowers and leaves and kept them frozen for use when needed.
Recipe from justapinch.com
Ingredients1/2 cup butter, softened
3/4 cup sugar
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1/2 tsp vanilla
1 1/2 cups chopped strawberries
3 tsp sugar
1/2 tsp cinnamon
Preheat oven to 400º
Cream butter and sugar. Add egg and mix well.
Sift flour, baking powder, and salt in a small bowl. Add flour mixture and milk alternately to butter mixture. Add vanilla. Gently stir in strawberries.
Spoon batter into muffin pans.
Combine sugar and cinnamon and sprinkle over muffins.
Bake at 400º for 20-25 minutes.
Makes 16 muffins.
Gooey, moist and delicious is the best way to describe these cupcakes. The cupcakes are loaded with freshly peeled apples. I used gala and Granny Smith apples to give a nice mix of sweet and tart apple flavor. The caramel sauce is made of melted caramel candies, milk and butter. I filled the center of the cupcakes with some of the caramel sauce. The frosting is caramel cream cheese frosting topped with caramel sauce and a caramel candy piece.
Cupcakes are a great addition to any barbecue or party. These are decorated with red, white and blue sprinkles.