Blueberry White Chocolate Cupcakes

Posted by on July 29, 2010 in Blog, Cakes, Desserts | 0 comments


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

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.

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