Happy Birthday, Jean Jean Jellybean! Today is my best friend’s birthday and seeing she is a cocktail connoisseur and blueberry lover, I thought I would make another one in the series of “Cocktail Cupcakes”. While not a lot of tequila is involved, there is just that hint. Celebrate well, my dear friend!
For the Cupcakes
1 1/2 cups all-purpose flour
1 1/2teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
Zest and juice of 1 1/2 limes
1/2 teaspoon vanilla extract
1/2 cup buttermilk
To Brush the Cupcakes
2-3 tablespoons tequila
For the Blueberry-Lime Frosting
1/2 cup blueberries (fresh or frozen)
juice from 1/2 lime
1/4 cup granulated sugar
1 tablespoon corn starch mixed with 2 tablespoons of water
8 ounces (1 package) cream cheese, softened to room temperature
2 sticks unsalted butter, softened to room temperature
5 cups confectioners sugar
Preheat the oven to 325F. Line a standard muffin tin with paper liners; set aside.
In a medium bowl, whisk together the flour, baking powder and salt; set aside. In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes). Reduce the mixer speed to medium and add the eggs one at a time, mixing thoroughly after each addition. Scrape the sides of the bowl and add the lime zest, lime juice, and vanilla extract. Mix until combined. (The mixture may start to look curdled at this point, but don’t worry, it will all come back together) Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.
Divide the batter between the muffin cups. Bake for approximately 25 minutes or until just slightly golden and a toothpick shows only moist crumbs attached.
Allow cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack. Brush the tops of the cupcakes with the of tequila. Set the cupcakes aside to cool completely before frosting them.
To make the frosting: Place the blueberries and the sugar in a small sauce pan over medium heat. Macerate and let the blueberries become soft and the sugar completely melt. Transfer to a food processor and pulse until smooth. Return to the sauce pan and add corn starch slurry and bring to a boil until the mixture starts to thicken. Remove from the heat and let cool completely.
In the bowl of a stand mixer, combine the cream cheese and butter. Add the blueberry mixture… it will be very blue! Add the sugar and beat until smooth. Frost cupcakes liberally and decorate with more fresh blueberries of a lime wedge. Keep refrigerated until ready to serve.