Blueberry Cupcakes With Blueberry Cream Cheese Frosting

This blueberry cupcake is so striking, people will take notice.  The special magic ingredient is freeze dried blueberries, available at Whole foods, Trader Joes, or Amazon.  There are no artificial colors or flavors to make this cupcake and instead it relies on the gorgeous natural color of blueberries.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 cups granulated sugar
• 1 tablespoon finely grated lemon zest
• 4 large eggs
• 1.2 oz (34 grams) freeze dried blueberries, pulverized in a mini food processor
• 3/4 cup low-fat buttermilk
• 1/2 cup pureed fresh blueberries
• 1 teaspoon pure vanilla extract

Directions

1. Preheat oven to 350 degrees. Line cupcake tins with liners.
2. Mix together flour. baking powder and salt.  Set aside.
3. In a large measuring cup or bowl, mix together buttermilk, blueberry puree and vanilla extract.  Set aside until needed.
4. Using an electric mixer, beat butter, granulated sugar, and lemon zest in a mixing bowl until pale, about 2 minutes. Add eggs one at a time, mixing well after each addition. Mix in pulverized blueberries.
5. Mix in flour mixture in three batches, alternating with two batches of buttermilk mixture. Mix until just combined, scraping down bowl as needed. (I like to mix the last bit by hand using a spatula to make sure I get all the stuff at the bottom.) Scoop batter into cupcake tins.
6. ..............................................

For full instructions please see : www.instructables.com

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