Blueberry Cupcakes

I saw this beautiful post of cupcakes by Ming Makes Cupcakes and decided to give Cupcake 19 a try, since we have just plucked about 400-500g of fresh blueberries from a nearby farm. Instead of using her frosting recipe, I used caramel butter cream instead, which I made and froze previously. My friend and hubby who tried the cupcakes likes it, but unfortunately I didn't. The color was a bit too pasty in color, and not dense enough for my liking. So I turned to my favorite baking site, Joy of Baking's Buttermilk Berry Cupcakes. This was more to my taste and the only amendments I made was using Swedish filmjölk and a technique of sprinkling some castor sugar on top of the cupcake for some channelization.

From Cupcake 19's recipe

Buttermilk Blueberry Cupcakes' recipe

Ingredients (Makes 12 regular sized muffins)
2 1/2 cups (325 grams) all-purpose flour
3/4 cup (150 grams) granulated white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Zest of one lemon
1 large egg, lightly beaten
3/4 cup (180 ml) Swedish Filmjölk, or Swedish sour milk
2/3 cup (160 ml) rapseed oil
1 teaspoon pure vanilla extract
1 1/2 to 2 cups fresh blueberries

Steps

1. Preheat oven to 190 degrees C. Position rack in center of oven. Butter or spray with a non stick cooking spray 12 - 2 3/4 x 1 1/2 inch muffin cups. Set aside.
2. In a large measuring cup or bowl whisk together the egg, filmjölk, oil, and vanilla extract.
3. In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and orange zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.
4. Fill each muffin cup almost full of batter, using two spoons or an ice cream scoop. Sprinkle some castor sugar on top if you wish to, otherwise it's optional.
   
   
   
   
   
   Cupcake 19's batter
   
   
   Buttermilk Blueberry Cupcakes' batter
5. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20-30 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan. Dust with powdered sugar.
6. Note: If using frozen berries you may have to bake the muffins a little longer than the stated time. Also, if making jumbo sized muffins, again, you may have to bake the muffins a little longer.