And it trying to find all the appropriate links to put in this post, I came across Key Ingredient’s Cooks Kitchen blog event which also happened to be a berry-inspired recipe.
Blueberry Cheesecake Cupcakes
- 1 1/2 cups blueberries, divided
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon plus 1/8 teaspoon salt
- 3/4 cup sugar, divided
- 1/3 cup vegetable oil
- 2 large eggs, divided
- 1 teaspoon vanilla extract
- 5-6 drops blue food coloring, optional
- 3/4 cup water
- 2 3-oz. packages cream cheese, softened
Preheat oven to 350°F. Grease or paper-line 16 muffin cups.
Using a blender or food processor, puree 1/2 cup blueberries. Set aside. Combine flour, baking soda, and 1/2 teaspoon salt in small bowl. Beat 1/2 cup sugar, oil, 1 egg, vanilla extract and blue food coloring in large mixing bowl until blended. Beat in pureed blueberries; gradually beat in flour mixture alternately with water (batter will be thin).
Beat cream cheese, 1/4 cup sugar, 1 egg and 1/8 teaspoon salt in small mixer bowl until creamy. Stir in 1 cup blueberries.
Spoon batter into prepared muffin cups, filling 1/2 full. Spoon filling by rounded tablespoon over batter. Spoon remaining batter over filling. Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean.
Yield: 16 cupcakes
Cherry Buttercream Frosting
- 3 cups confectioner’s sugar
- 1/3 cup butter, softened
- 1 to 3 tablespoons marischino cherry juice
Mix confectioner’s sugar and butter in medium bowl with spoon or electric mixer on low speed. Stir in 1 tablespoon marischino cherry juice. Gradually beat in enough of remaining marischino cherry juice to make frostinig smooth and spreadable. If frosting is too thick, add more marischono cherry juice, a few drops at a time. If frosting becomes too thin, beat in a small amount of confectioner’s sugar.
Yield: enough for 16 cupcakes