28 Oct 2013

Blueberry Cupcakes Halloween Style

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Ingredients
Cupcakes
• 1 1/4 cups (315 ml) frozen Snowcrest Blueberries
• 3 1/4 cups (815 ml) all purpose flour
• 1 1/4 cups (315 ml) sugar
• 1 tbsp (15 ml) baking powder
• 1/2 tsp (2.5 ml) coarse salt
• 1/4 tsp (1.25 ml) baking soda
• 6 tbsp (90 ml) unsalted butter, melted
• 1/4 cup (65 ml) canola oil
• 2 large eggs
• 1 cup (250 ml) low-fat yogurt
• 1 cup (250 ml) whole milk
• 1 tsp (5 ml) vanilla extract
• 1 tsp (5 ml) grated lemon peel

 

Frosting
• 2 1/4 cups (565 ml) powdered sugar
• 10 tbsp (150 ml) unsalted butter, room temperature
• 1/2 cup plus 2 tbsp (155 ml) maple sugar
• 1/2 tsp (2.5 ml) coarse salt
• 1 1/4 tsp (6.25 ml) vanilla extract
• 4 tsp (20 ml) whole milk (add more if needed based on desired consistency of frosting)
• Halloween treats for decorating (gummy worms, nerds, candy eyes, etc….)
• If desired add food colouring of orange, green, or any colour which will work with your Halloween idea.

Preparation
Preheat oven to 350°F. Line two 12-cup cupcake 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 yogurt, milk, vanilla extract, and peel. Add yogurt mixture to dry ingredients; whisk just to blend. Stir in frozen blueberries. Divide batter among the two cupcake pans.
Bake cupcakes until toothpick inserted in the centre comes out clean, about 20-25 minutes. Cool on rack before applying frosting.

For frosting:
Combine first 5 ingredients in medium bowl. Add 4 teaspoons milk. Using electric mixer, beat until well blended and fluffy, adding more milk by teaspoonfuls if dry (small granules of maple sugar will still remain), about 4 minutes. Spread frosting over top of cupcakes.

Decorate with your favourite Halloween treats. Let your creative mind go wild, the potential for some great Halloween treats is unlimited.

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