Friday, July 9, 2010


my oh my.. the mess that has been the past few weeks. I have been working quite constantly, and between my trip to Atlanta, my sister being in town, Benny's birthday, my birthday, fourth of july, Benny's parents coming to town, figuring out our plans for the fall and our potential move to Seattle, talking to schools about logistics, and trying to catch up on sleep, I haven't had much time for cooking, or for blogging about it, as you might expect. (heLLO run-on!) I also must say that I seem to be ina constant state of hurry lately, and it has taken a toll on my picture-taking, which I do apologize for. Regardless of my excuses, I'm going to try to catch up on what I have had the time to accomplish in the past couple weeks. Plus, maybe a few restaurant bloggings while I'm at it. - Or at least until Benny's finished practicing.

I have to confess, I have really fallen off the wagon with this cooking vs. baking thing. This month I'm going to try to plan better to avoid that. I will say, however, that the things I baking this week and last came more from necessity, promises to friends, and opportunity than anything, and I ate very little of what I made, so I'm going to give myself a free pass.

With that said, the one (ahem) of these cupcakes that I had was absolutely awesome. I was also given many compliments when I dropped some off at a 4th of July shindig my sister was having, so it's unanimous. You should really try these things. They're perfectly light and summery and pleasant.

When I came across this recipe I very nearly jumped for joy, as I seem to have developed something of a "stock up on whatever's on sale" policy and have found myself with more blueberries than I can deal with. Even after a blueberry frosting recipe that went horribly awry, I had 3 pints of blueberries in my fridge. And since Betty (my mint plant, if you remember) has come back to life with what I fear is hunger for revenge, this seemed like the perfect opportunity.

I should say that it was also a particularly hot day but we had finally found a last minute 4th of July party and I cannot resist the urge to bring cupcakes to any and all parties. Unless of course I decide at the last minute that I don't feel like carrying them and end up leaving them at home afterall, but I digress.

Right. On with it then.

Recipe Sountrack: "99 Luftballons" By Nena (Of Course)

Recipe From Coconut & Lime

Yields About 6 Cupcakes
(I doubled it. I also doubled the frosting. Bad Idea.- Anyone need some leftover frosting?)

3/4 cup flour
1/2 cup sugar
3 tablespoons butter, at room temperature
1/3 cup milk
1/4 cup blueberries
1 teaspoon baking powder
1/2 teaspoon salt
1 egg, at room temperature
3 sprigs peppermint leaves, lightly crushed

1. Allow the mint to steep in the milk for at least 15 minutes. Preheat oven to 350. Line or grease and flour 6 wells in a cupcake pan.
2. In a large bowl, cream the butter and sugar. Add the egg and mix thoroughly.
3. Add flour, baking powder and salt to the butter mixture.
4. Mash the blueberries in a small bowl with a potato masher until pretty well squished.
5. Strain the milk into to the bowl and mix it with the blueberries.
6. Add the mixture the rest of the batter and mix until well combined and fluffy looking.
7. Fill each well 2/3 of the way full. Bake 12-15 minutes or until a toothpick inserted the center of a cupcake comes out clean or with just one or two dry crumbs. Cool briefly in the pan, then remove cupcakes to wire racks to cool completely before icing.

Also from Coconut & Lime

1 cup sugar
1/4 cup water
2 egg whites
2/3 cup blueberries
1 vanilla bean, split length wise
pinch salt

1. Beat the egg whites and salt to soft peaks using an electric mixer.
2. Meanwhile, in a medium saucepan, bring sugar, vanilla bean blueberries and water to a boil, stirring occasionally, mashing the berries a bit with the back of your spoon. Continue to boil until it reaches soft ball stage (when a drop of the syrup forms a soft ball when dropped in cool water) while continuing to stir occasionally.

(More blueberries were used in the making of this syrup - I just thought this picture was pretty)

3. Whisk the mixture through a fine sieve into a heat safe measuring cup and discard the blueberries.
4. Keep the mixer running and pour a continuous stream of molten syrup into the egg whites.
5. Continue to beat for about 5 minutes or until the frosting is fluffy, glossy and cool.

Frost and Enjoy!

1 comment:

  1. They do look summery, I will be making these while I can still get fresh blueberries. Thanks