Thursday, August 4, 2011
A client of mine needed a few mini desserts for a baby shower she is hosting. We came up with the idea of mini white cupcakes with blueberry frosting, almond caramel clusters, and chocolate whoopies with vanilla frosting.
I love the idea of three mini desserts so that each guest can try a variety without feeling too guilty.
I am also very pleased with the way the frosting turned out. You can really taste the fresh blueberry flavor. I used fresh blueberries as they are in season but you can always sub in frozen during the winter months.
Mini White Cupcakes
Yields: 24 mini cupcakes
Adapted from Food Network
- 6 tbsp unsalted butter, softened
- 3/4 c sugar
- 1 c all purpose flour
- 1 tsp baking powder
- 1/8 tsp salt
- 3 large egg whites
- 1/2 c milk
- 1 tsp vanilla extract
Preheat the oven to 350F degrees. In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape bowl and beater often. Pour batter into two lined mini muffin tins. Bake cupcakes for 12-15 minutes, or until a toothpick inserted in the center emerges clean. Cool in pan on a rack for 5 minutes, then turn out onto a rack and let cool completely.
Blueberry Frosting
Yields: 2 cups
Adapted from Martha Stewart
- 3/4 c. unsalted butter, softened
- 1/2 lb (2 c.) confectioners' sugar, sifted
- 2 tbsp fresh macerated blueberries, strained
- With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes.
- Reduce speed to medium. Add the confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium-high. This process should take about 5 minutes. Frosting will be very pale and fluffy.
- Add blueberry juices, and beat until frosting is smooth. If not using immediately, frosting can be refrigerated up to 10 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.
*I tinted my frosting blue for the baby theme
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