One of my goals of the New Year was to get off the couch and get a life. Ha! With that said… I may have over done myself just a little bit. My blogs 4th Anniversary came and went and I was so consumed with my new life and responsibilities, that it took me over a week to bake, frost, take pictures of and blog the cupcakes that I had planned to celebrate my Blogerversary! ACK!
Better late than never, right?
Now that I’ve finally had a moment to breathe and blog… let me tell you about these cupcakes. The original idea for these came from the liners. I took a trip to the IKEA in Regensburg to get a new coffee table for my living room. My little man has started moving around way too much for that little table we had, so a bigger one was in order! While we were there, I spotted these new liners for their one of a kind cupcake pans. If you haven’t seen them before they make a really tall, skinny cupcake and a big muffin top! I love them for special occasions and novelty cupcakes. Unfortunately, they don’t have much of a selection in the liner department. I used this pan a few years ago to make Red Velvet Cupcakes and now again with these blueberry cupcakes. The blue and purple in the liners are really what inspired the flavors of this cupcake!
My husband decided a white velvet cake would be best but I wanted to incorporate blueberry in some way. So, I came up with a white velvet cake filled with blueberry compote and then top it all off with blueberry frosting! YUM! They turned out super delish and the blueberry compote is TO DIE FOR!
But seriously… can you believe it’s been FOUR YEARS of blogging at JavaCupcake! It’s been an AMAZING journey so for that’s brought me so much joy! I can’t believe the connections it has made me both professionally and personally. THANK YOU to everyone who has been so committed to reading my blog and who has stuck by me for four years! My readers are really truly amazing!!
Here’s to another great year of blogging!!
- 3 egg whites
- ¼ cup milk
- 1 tsp vanilla
- 2⅓ cups flour
- 1 cup sugar
- 1 Tbsp baking powder
- ¼ tsp salt
- 9 Tbsp unsalted butter, room temperature & cubed
- ½ cup milk
- 1 tsp vinegar
- Use THIS RECIPE
- Before the compote cools, put it through a strainer. You just want some of the juice to come through, you don’t need to strain it all. The goal is have a thick, juicy compote for filling and syrup for the frosting. You only need to do this step if using the compote for this recipe.
- ½ cup unsalted butter, room temperature
- ¼ cup shortening
- 1lb powdered sugar
- 3 Tbsp blueberry syrup from the compote
- 1 Tbsp heavy cream
- ⅛ tsp salt
- Wilton food dye gel in purple (optional)
- Purple and blue sugar sprinkles
- Fresh blueberries for garnish
- Preheat oven to 350 F degrees. Line cupcake pan with liners.
- In a small bowl, whisk together the egg whites, vanilla and ¼ cup milk.
- In the bowl of a stand mixer, sift together the flour, baking powder and salt. Stir in the sugar.
- Add the cubed butter and ½ cup milk and mix on medium speed for 1 minute.
- Add the egg mixture in 4 parts and mix on medium-low after each addition until just incorporated.
- Fold in the vinegar making sure to scrape the sides of the bowl. DO NOT OVER MIX. The batter should still have a few small clumps of butter in it.
- Fill cupcake liners ¾ full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool in pan for 5 minutes before removing to a wire rack to cool completely.
- Core out the center of each cupcake and fill with blueberry compote.
- Cream together the butter and shortening.
- Beat in the powdered sugar until smooth.
- Add the blueberry syrup, heavy cream and salt and mix until combined.
- Scrape the sides of the bowl and mix frosting on high until light and fluffy.
- OPTIONAL: Add a few drops of food coloring dye to enhance the purple of the frosting. Mix until incorporated.
- Using a wide open star tip, frost cupcakes and top with sprinkles and a blueberry to garnish