Blueberry Cupcake with Blueberry Cream Cheese Frosting

Yield: 15 cupcakes

Ingredients:
210g All purpose flour
1/2 tbsp baking powder
1/4 tsp salt
17g freeze dried blueberries ~ ground into powder
125g butter ~ room temp
2/3 cup granulated sugar
1/3 cup light brown sugar ~ packed
2 large eggs ~ room temp
3oz milk + 1 tsp white vinegar
65g blueberries ~ pureed & strained
1 tsp vanilla paste/essence
200g mini blueberry fruits

Directions:

1. Preheat oven to 160-170 deg C.  Line cupcake liners in cupcake pan.
2. In a small bowl, whisk together flour, baking powder, salt & powdered blueberries.  Set aside.
3. Cream butter, granulated sugar & brown sugar in a stand/hand mixer.  Add eggs one at a time & mix until fully incorporated.
4. In a measuring cup, combine buttermilk, blueberry puree & vanilla paste/essence.
5. Alternate adding flour mixture & buttermilk mixture into creamed butter.  Mix until just incorporated.
6. Then add in the mini blueberry fruits & mix until incorporate.
7. Divide batter each with 59-60g into cupcake liners & baked for 20-24 mins.

Blueberry Cream Cheese Frosting

125g butter ~ room temp

125g cream cheese ~ room temp

1 tsp vanilla paste/essence

17g freeze dried blueberries ~ ground into powder

2 cup confectioner's sugar ~ sift

50g mini blueberry ~ top

Directions:

1. Cream together butter & cream cheese using hand/stand mixer.
2. Add vanilla, blueberry powder & confectioner's sugar.  Mix until smooth.

Note: Nozzle #826