It the end of the month, so that means time for Cupcake Hero! Nikki and CB are co-hosting this month and they chose as the theme- Red, White, and Blue. There are so many possibilities of ways to do this, but I decided to keep it simple. So, I went with a basic vanilla buttermilk cupcake, made a yummy, but not too sweet fresh strawberry filling, frosted it with white chocolate buttercream and added a blueberry on top. That wasn't enough though, so I surrounded that lone blueberry with my seriously, fun favorite decorating item......
These little guys are fun and they add great color, but the best part is, they give an extra little crunch in there and add some unexpected flavor. I don't know if it will be enough to pull offf a CH win, but these are some seriously tasty cupcakes!
Vanilla Buttermilk Cupcakes- makes 12 cupcakes
6 Tbls unsalted butter
1/2 cup buttermilk
1 large egg
1 tsp vanilla extract
1 cup all-purpose flour
1/2 cup + 1/8 cup sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
Fresh Strawberry Filling*
White Chocolate Buttercream**
Blueberries and candy coated chocolate covered sunflower seeds, for garnish
Heat oven to 350 degrees F. Line 12 muffin cups with paper liners. Melt butter in microwave. Pour into a large bowl and when cool add buttermilk, egg, and vanilla extract. Whisk until blended (The mixture may clump, but it doesn't matter, it will work) In a separate bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk together and add to buttermilk mixture. Whisk until smooth. Fill muffin cups about 1/2 full and bake for 15-18 minutes. Let cool for 10 minutes on rack. Remove from rack and let cool completely.
When completely cool, fill cupcakes with fresh strawberry filling*. Use a cupcake filling tip for best results. Pipe or frost with white chocolate buttercream**. Garnish with a blueberry or two and candy coated chocolate covered sunflower seeds. Eat immediately or refrigerate for later.
*Fresh Strawberry Filling by Mary Ann
8-10 fresh strawberries
1 Tbls sugar
Chop strawberries coarsely and then transfer to a blender. Add sugar and puree until almost smooth. Set aside until ready to use.
2 Tbls whole milk
**White Chocolate Buttercream by Mary Ann
1 stick unsalted butter, softened
6 ounces white chocolate, melted and cooled slightly
2 1/3 cups confectioners' sugar
1 teaspoon pure vanilla extract
In a large bowl, using a handheld electric mixer, beat the butter at medium speed until creamy. Beat in the melted white chocolate. Add the confectioners' sugar and vanilla and beat at low speed, scraping the sides and bottom of the bowl. Add milk and continue to beat until light and fluffy. Refrigerate for a few minutes to thicken for piping.