White Chocolate Cupcakes with Blueberry Frosting

So my mom just came back from the US and she brought along a wonderful box of fresh blueberries. In general, blueberries are super expensive in India and so I don’t buy them ever, however, I do have a bunch of things I want to make using fresh blueberries. At the top of my list were these white chocolate cupcakes with blueberry frosting.

For the cupcakes:

  • 230g flour
  • 30g cornflour
  • 115g salted butter
  • 65g castor sugar
  • 1 cup milk
  • 1tsp vanilla extract
  • 115g white chocolate
  • 2 eggs

For the frosting:

  • 230g unsalted butter
  • 450g icing sugar
  • Fresh blueberries

Before starting on the cupcakes, I started on making a syrup for the frosting.

In a saucepan add 3/4 of your blueberries and fill the pan with water until the berries are halfway covered. On a low flame allow the blueberries to soften and the water to reduce and thicken.

Moving onto the cupcakes, start by mixing the dry ingredients for the cupcakes in a large bowl.

Chop the white chocolate and melt in the microwave or over a double boiler. Leave it off the gas to cool.

In a separate bowl, cream the butter and sugar together until fluffy. Add the cooled chocolate to the butter and mix well.

Add the vanilla and egg to the butter mixture and whisk till it all comes together.

Alternatingly, add the dry ingredients and milk and mix. It’ll be flour-milk-flour-milk-flour.

Line a cupcake tray and spoon the batter into each mould about 3/4th of the way.

You should get about 24 medium sized cupcakes.

Bake the batch for about 15 minutes at 180C.

Allow the baked cupcakes to cool on a wire rack, and start on the frosting.

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In a bowl whip the butter until fluffy, and add the icing sugar in batches.

The blueberries should have reduced to a thick syrup-like consistency.

Strain it to remove the lumps.

Add part of the syrup to the frosting and mix. Keep adding syrup till it achieves the flavour you like. I added a little more than half the syrup I made, and that was from half a box of blueberries.

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You may want to let the icing set a little bit in the fridge before you pipe it onto the cupcakes.

I piped the icing onto the cupcakes using two different nozzles, a star one and a plain round one. I used each of the nozzles on half of the cupcakes.

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Using fresh blueberries and white chocolate chips I topped the cupcakes and let the icing set in the fridge.

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