I had some blueberries in the freezer that I'd been given and I don't really like blueberries (even in muffins). I've got a gorgeous-looking recipe book I've hardly used, called Cox Cookies & Cake - it was a pop-up (or in any case relatively short-lived) bakery in London's Soho that was a collaboration between baker Eric Lanlard and fashion designer Patrick Cox, that had very glamorous, decadent - and sometimes slightly naughty (cupcake toppers of topless men or showgirl legs) treats. I remember fondly going there with a friend while we were shopping in Soho for Halloween party costumes a few years ago.
Reminiscing aside, the book had a recipe for blueberry compote cupcakes, which looked perfect. I made the blueberry compote from scratch and used it to fill the middle of the cakes before they were baked - which was a bit unusual as normally I'd add a jam filling after the cakes were baked, but this seemed to work really well - not that I actually tried one, but I had very good feedback from the team!
To make 12 cupcakes, you need:
200g caster sugar
125ml sunflower oil
1/4 tsp vanilla extract
250g plain flour
pinch of salt
1/2 tsp baking powder
250ml soured cream
for the blueberry frosting;
50g caster sugar
for the buttercream:
250g butter, softened
500g icing sugar
2 tbsp. milk
1 tsp vanilla extract
and I added a few drops of blue food colouring as well
Make the blueberry compote first; I actually did this the day before. Heat the blueberries and sugar in a saucepan, over a low heat and stirring well, until the sugar has dissolved and the blueberries softened. I let mine cool and put in a container with a lid in the fridge overnight.
Preheat oven to 200C/ 180C fan. Beat the eggs and the sugar and gradually pour in the oil, mixing well. Add the vanilla extract, then fold in the flour, salt and baking powder. Stir in the soured cream.
Put paper cake cases into a muffin tin and put one large tablespoon of the cake mixture into each cake case then put 1 tsp of the compote on top.
Fill the rest of the paper case until 2/3 full with the rest of the cake mixture.
Bake in the oven for 25 minutes and allow to cool.
Beat the butter with the icing sugar and add the other ingredients; using a piping bag with a small star nozzle, pipe the buttercream onto the top of the cupcakes.
I'm sharing these with Treat Petite, hosted by Stuart at Cakeyboi and Kat the Baking Explorer.