I admit, I’ve become a little cupcake obssessed lately. There are so many flavour combinations to choose from and it’s a perfectly wrapped little treat for someone! Yum!
Friday is usually our “meeting” day at work and I offered to bring snacks this time. Since we meet fairly early, I wanted to find something that was deliciously sweet but also could be considered breakfast-y so people would eat it (really, our group of ladies need NO arm twisting!). How does Blueberry Cupcakes with Maple Buttercream sound? Let me tell you, delish. Think blueberry pancakes with pure maple syrup. The buttercream icing is so fabulous, easily one of my favs. Who would not want to start the day this way??
First, make my Vanilla Cupcake Recipe and add a 1/2 cup of fresh blueberries to the mix. Bake as directed.
*this recipe is adapted from Yumology
When the cupcakes came out of the oven, I poked a hole in the center of each one with a toothpick and poured just a few drops of pure maple syrup on top. I spread it around with the back of a spoon and as the cupcakes were cooling it was absorbed into the cakes.
Frost with Martha Stewarts Maple Buttercream
3 large egg yolks
1 cup pure maple syrup
1 cup cold unsalted butter cut into cubes
1. In a stand mixer, whisk eggs on high speed for 5 minutes. Meanwhile, place maple syrup in a small pan and boil over medium heat until syrup reaches 240 degrees (10 minutes). While mixer is running, slowly pour the hot maple syrup down the side of the bowl into the eggs (do not pour directly on the whisk attachment!). Continue beating mixture for about 4 minutes or until mixing bowl is warm to the touch. Add butter, one piece at a time and beat until fluffy (5 minutes). Use immediately.