Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 tbsp baking powder
• 1/2 tsp salt
• 3/4 cup caster sugar
• 2T unsalted butter, softened
• 2 large eggs
• 2 tsps vanilla extract
• 1/2 cup milk
• 1 cup blueberries, fresh or frozen

Frosting:

• 5 oz white chocolate chips
• 1/2 cup unsalted butter, room temperature
• 3 1/2 cups powdered sugar
• Pinch salt
• 1/2 teaspoon pure vanilla extract
• 1/4 cup sour cream

Preheat oven to 350F. Line muffin trays with cupcake papers. Whisk flour, baking powder, and salt in medium bowl. Using an electric mixer, beat sugar and butter in a large bowl until light and fluffy. Beat in the eggs, one at a time. Beat in the vanilla. Beat in the dry ingredients and milk. Fold in the blueberries.
Spoon the mixture into the muffin trays and bake for 20-25 minutes or until a toothpick comes out clean. Cool cupcakes in trays for 10 minutes and then transfer to wire rack.

Meanwhile, in a small heat proof bowl set over a pot of simmering water, carefully and slowly melt the white chocolate. Remove from heat and let cool until just slightly warm. Beat the butter until light and fluffy. With the mixer on low, gradually add the powdered sugar until well combined. Add the salt, vanilla extract, and sour cream and mix until very smooth. Add the melted white chocolate and mix just until incorporated.

Frost the cupcakes and garnish with some more blueberries.

Popularity: 1% [?]

Ingredients:

• 1 cup sugar
• 1/2 cup butter
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 cup milk
• 1 teaspoon lime zest
• 12 fresh strawberries

Frosting:

• 1 stick butter, softened
• 1 lb powdered sugar
• 2 tablespoons lime juice
• 1 teaspoon vanilla
• lime zest for garnish

Preheat oven to 350. Cream butter, sugar, and eggs together until fluffy. Add vanilla. Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients. Stir in lime zest. Pour into cupcake tins and bake for 20-25 mins at 350. Let cool.

Meanwhile, cream butter for frosting, adding sugar 1 cup at a time. Stir in vanilla. Drizzle in lime juice, add more if needed.

Using a sharp knife, cut a cone-shaped hole in the cupcake, leaving about an inch of cake on the bottom. Stuff the strawberry down it, and cover with remaining cake if you can. Frost cupcakes and garnish with lime zest.

Popularity: 1% [?]

Ingredients:

• 2/3 cup crystallized ginger
• 2 cups all-purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon orange zest
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 cups grated zucchini
• 3/4 cup olive oil
• 3/4 cup honey
• 2 eggs
• 1 teaspoon vanilla

Frosting:

Preheat oven to 350°F. Line muffin cups with cupcake papers. Pulse crystallized ginger in food processor until finely ground, then add flour, ground ginger, cinnamon, zest, salt, baking soda, and baking powder and pulse until combined. In a medium bowl, whisk together zucchini, oil, honey, eggs, and vanilla then stir in flour mixture until just combined. Divide batter among muffin cups and bake until golden, 20 to 24 minutes. Remove cupcakes from pan and cool completely, 1 hour.

Meanwhile, beat together frosting ingredients with an electric mixer at high speed until combined well and fluffy, 3 to 5 minutes.
Frost tops of cooled cupcakes.

Popularity: 1% [?]