Blueberry Hill Cupcakes

Blueberry Hill Cupcakes
Photo by Mark Thomas

Ingredients

  • ½ teaspoon coarse kosher salt
  • Fresh mint sprigs
  • 1 teaspoon grated lemon peel
  • 1 cup whole milk
  • 3 ¼ cups all purpose flour
  • 1 ¼ cups fresh blueberries, frozen
  • 10 tablespoons unsalted butter
  • + 14 more ingredients
    • 1 ¼ cups sugar
    • ¼ cup canola oil
    • 10 tablespoons maple sugar
    • 6 tablespoons unsalted butter
    • ½ teaspoon coarse kosher salt
    • 2 ¼ cups powdered sugar
    • 1 cup buttermilk or low-fat yogurt
    • ¼ teaspoon baking soda
    • 1 ¼ teaspoons vanilla extract
    • 1 cup fresh blueberries
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 4 teaspoons whole milk
    • 1 tablespoon baking powder

Preheat oven to 350°F. Line two 12-cup muffin pans with paper liners. Sift flour and next 4 ingredients into large bowl. Whisk melted butter and oil in medium bowl. Add eggs; whisk to blend. Whisk in buttermilk, milk, vanilla extract, and peel. Add buttermilk mixture to dry ingredients; whisk jus...

View full recipe at Epicurious

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