Blueberry Cupcakes......YUMMY!

Every other week I get a box of fresh veggies and fruits delivered to me by local farmers and all organic.  This week in my box, there were blueberries.  I am not really a blueberry fan, so I did not know what to do with them. 
I set out searching my cookbooks and the Internet for recipes with blueberries.  Mostly, what I found was muffin recipes and fruit salad recipes.

After awhile, I came up with something.  Blueberry cupcakes with a blueberry frosting. 

The cupcakes were DELICIOUS!  Then family loved them.


Blueberry Puree
1-pint of blueberries
1-tbsp sugar
1-tbsp water

Add all ingredients into a pot bring to boil and let cool for a few minutes.  Add blueberry mixture to blender and blend.  Once well blended, pour the mixture through a mesh strainer.  Frozen blueberries will work too, but do not cook or add ingredients.  Just thaw, blend and run through mesh strainer.

Cupcakes (makes 12-regular size cupcakes)
6-tbsp of the blueberry puree
1 1/2 cup of sifted flour
1/8 tsp of salt
4-tbsp of whole milk
1 tsp of vanilla extract
1 stick of butter (1/2 cup) softened
1 cup of sugar
2 eggs
1 tsp of baking powder

Sift the flour, baking powder and salt together in a bowl.  In a separate bowl mix the blueberry puree, vanilla and milk together.  In the mixer bowl cream butter then add sugar.  Beat until light and fluffy.  Add eggs one at a time until completely mixed.  Scrape down the bowl.  Now alternating add the dry ingredients and the puree mixture. Scrape the bowl down again and mix on low for another minute.  Line cupcake pan with 12-liners.  Using a ice cream scooper fill each holder.  This will make your cupcakes uniform in size.  Bake in a preheated oven at 350 for 20-25 minutes.  You can use a toothpick to insert into the center of the cupcake, if it comes out clean the cupcakes are ready.  Place on a rack and let cool.


Frosting
1 stick of butter (1/2 cup) softened
4 oz of cream cheese softened
1/2 cup of blueberry puree
3-4 cups of powder sugar
1/2 tsp vanilla extract

Beat the butter, cream cheese, sugar and vanilla with the mixer.  Add the blueberry puree one tablespoon at a time until the frosting is smooth and spreadable.  If the frosting is to runny add more powder sugar.  You can also let the frosting set up a bit in the refrigerator.

You can frost anyway you like.  I used a star tip.