Well, Christmas is over. Back to the grind.
I hope you each had as lovely a holiday as I, with plenty of rich foods and reminiscing with friends and family.
This latest batch of cupcakes has nothing to do with anything, but I liked the title post that popped into my head and it just blossomed from there. They came about as a last minute choice. I made the brown sugar cupcakes and upon seeing a dusty old bottle of blueberry-flavored schnapps (random!) on the shelf, decided that a blueberry filling and frosting might be a nice addition. They were.
The cupcakes are quite sweet and soft, with a far-from-subtle brown sugar taste. I made the filling by reconstituting dried blueberries I received from Oh! Nuts (they have EVERYTHING!) in hot water and a dash or two of the schnapps. Warning: Take care not to use too much liqueur in the frosting--the blueberry flavor is far from authentic and easily overpowering. If, like most normal people, you don't keep blueberry schnapps on hand, a bit of the pie filling would probably mix in nicely while also supplying a bold blue hue!
On to New Year's...and those dreaded resolutions!
Brown Sugar Bloob Airy Cupcakes
(makes about 2 dozen)
3 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
8 ounces (1 cup) unsalted butter, softened
2 1/4 cups packed light-brown sugar
4 large eggs, room temperature
3/4 cup buttermilk
blueberry pie filling, either homemade or bought
2 cups (16 oz) unsalted butter, room temperature
6 cups powdered sugar, sifted
1/2 teaspoon vanilla extract
2 tablespoons blueberry-flavored schnapps (I used Dekuyper)
Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and brown sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with buttermilk and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 3/4 full.
Bake cupcakes until testers inserted into centers come out clean, about 25 minutes. Let cool in tins on wire racks.
To make the frosting, with an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium. Add the powdered sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium-high. This process should take about 5 minutes. Frosting will be very pale and fluffy. Add vanilla and liqueur, and beat until frosting is smooth.
To fill the cupcakes, carve out a cone-shaped hole (and immediately eat the cone)(after adding frosting to it, of course) and carefully spoon the pie filling inside. Apply frosting generously to cupcakes and devour.