Blueberry Cupcakes Halloween Style
Ingredients
- 1 ¼ cups (315 ml) frozen Snowcrest Blueberries
- 3 ¼ cups (815 ml) all purpose flour
- 1 ¼ cups (315 ml) sugar
- 1 tbsp (15 ml) baking powder
- ½ tsp (2.5 ml) coarse salt
- ¼ tsp (1.25 ml) baking soda
- 6 tbsp (90 ml) unsalted butter, melted
- ¼ 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
Directions
Frosting Recipe:
- 2 ¼ cups (565 ml) powdered sugar
- 10 tbsp (150 ml) unsalted butter, room temperature
- ½ cup plus 2 tbsp (155 ml) maple sugar
- ½ tsp (2.5 ml) coarse salt
- 1 ¼ 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.