Friday, May 20, 2005

Blueberry Cupcakes

Blueberry Cupcakes (Adapted from Eating Well)

For the cupcakes

1 large Yukon Gold potato, peeled and cut into small chunks
3/4 cup cake flour
3/4 cup whole-wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1/4 cup canola oil
1 large egg
1 teaspoon vanilla
1/2 cup buttermilk
1 cup blueberries, plus additional for topping

For the frosting

3/4 cup granulated sugar
3 tablespoons water
2 large egg whites
1/4 teaspoon cream of tartar
pinch salt
2 1/2 tablespoons blueberry preserves, pressed through a fine mesh strainer
1/4 teaspoon vanilla

To prepare cupcakes

Preheat oven to 350 degrees.

In a medium saucepan, add potato chunks - add enough water to cover. Bring to a boil and cook until tender, about 7 to 10 minutes. Drain well. Place potatoes in a small bowl and mash until very smooth. Measure out 3/4 cup of the potatoes for the recipe and set aside to cool slightly - you may have extra leftover.

In a medium bowl, whisk together flours, baking powder, baking soda and salt.

In a large mixing bowl, beat together sugar and oil until well combined. Beat in egg, vanilla and mashed potatoes. Alternately mix in the dry ingredients and buttermilk, beginning and ending with dry ingredients. Be sure to scrape down the bowl once or twice. Fold in blueberries. Evenly divide the batter between the wells of a 12 cup muffin tin lined with paper liners.

Place into the oven and bake until the tops spring back when lightly pressed or a toothpick placed into the center comes out mostly clean with a few moist crumbs attached, about 18 to 22 minutes. Remove from the oven and let cool for 2 minutes before carefully transferring the cupcakes to a wire rack to cool completely.

To prepare frosting

In a large mixing bowl, add sugar, water, egg whites, cream of tartar and salt. Whisk mixture together just to combine. Set bowl over the simmering water, making sure the bottom of the bowl does not come in contact with the water, and whisk gently until the egg whites are hot and the sugar has dissolved, about 3 minutes. Beat with an electric hand mixer on high until the mixture is very thick and glossy, about 5 to 7 minutes. Remove bowl from the simmering water and continue to beat for 1 minute to cool mixture down. Beat in strained preserves and vanilla on low just until combined.

Pipe or spread frosting on the cooled cupcakes and top with additional fresh blueberries to serve.

Makes 12 cupcakes.

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