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.
These cupcakes are loaded with carrots. I have been experimenting with different piping tools and mixing colors for frosting cupcakes. I want the cupcakes to look noticeably different although a lot of the cupcakes have cream cheese frosting. I think I will also use a different piping tip for them next time I make them. Previously, I used larger gummy carrot pieces as toppers and I see that these mini candy carrots I used on these cupcakes are much smaller than I expected.
Tonight I used the same recipe from Sept 2, 2012 and I have decided to keep this recipe as my vanilla cupcake. I used 1 teaspoon of vanilla and 1/4 teaspoon of french vanilla flavoring. I used a hand mixer to cream the butter and sugar then used a wooden spoon to stir the milk and dry ingredients into the cream mixture. If you want fluffy, moist cupcakes use the spoon. It works!
Nice and moist but not so pretty if you over fill the cups as I did with the ones on the left.
This is my basic recipe but I tried powdered buttermilk and a little French Vanilla extract in this batch. I mixed the powdered buttermilk into the water and the batter seemed thinner than usual. The texture was nice and the cupcakes were light and airy.