And if you are not a fan of goat cheese, these cupcakes go great with any type of frosting or eat them plain with butter! Yum!
Step 1: Cupcake Mix
1c White Sugar
1 Stick of butter (Room Temp)
2 teaspoons vanilla extract
1 3/4c all-purpose flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons milk
1 1/2c blueberries (rinse, dry and stems removed)
KEEP A FEW BERRIES FOR GARNISH IF YOU WOULD LIKE
Step 2: Roast the berries.
You could skip this step and add an extra 1/4 cup of sugar but it takes no time at all, and then the name wouldn't sound as fancy.
What to do...
Spread the berries out on a cookie sheet. ( A little foil helps make clean up go faster) Roast berries for 10 minutes at 350 or until they darken and start to pop.
Go ahead and keep the oven on when they are done and it will be preheated for your cup cakes.
After they are done set them on a cooling rack as you make the rest of the batter.
Step 3: Batter Up!
Get started by mixing the BUTTER and SUGAR on medium speed (4 minutes) until it starts to become creamy.
Then add EGGS, MILK and VANILLA EXTRACT mixing until combined.
Turn the mixer to low and add the FLOUR, BAKING POWDER and SALT. Gradually increase the speed until the batter comes together.
Now add in the BERRIES and continue to mix until it is all purple and yummy looking.
After your batter is done, fill up your cupcake tins with those wonderful cupcake paper cups and fill those 2/3 the way with batter.
Bake for 18 to 20 minutes at 350. Allow to cool while you work on your frosting.
Step 4: Frosting, Icing, it all tastes good
The recipe for this required to steep 5 large basil leaves in 8oz of heavy cream and simmer and stir, simmer and stir, just slightly heating enough to extract to oils of the leaf and blah blah blah let it cool and whip.
The problem I found is that I do not have the patience to watch the stove. If the cream gets too hot than it breaks down and won't whip. (As I found out) So I added a little cheat that I find works just as well.
Here is what you need.
8oz Goat Cheese
1/4c Brown Sugar
1c Heavy Cream
1c Powdered Sugar
1 teaspoon Vanilla Extract
1 tablespoon dried basil
Here is what you do.
Add the DRIED BASIL to the HEAVY CREAM and chill in the fridge for 30 minutes. (Or simmer and stir and cool)
Cream the GOAT CHEESE, BROWN SUGAR and VANILLA X on medium speed (4 minutes)
In a separate bowl whip the HEAVY (now basil infused) CREAM and POWDERED SUGAR until stiff peaks have formed.
Fold the whipped cream into the goat cheese mixture and refrigerate until you are ready to use it.
Step 5: Decorate. It's the best part.
I pipped on the icing and garnished with a few berries and a sprig of basil.
I hope you enjoy these as much as I do. Please leave comments and VOTE for me in the Cupcake Contest!