Well, I planned to make this a tear drenching post about numerous attempts of making a frosting for these cupcakes, they all were a complete fail! But, at the end of the day I was just glad I got them done so no tears today.
The winning frosting was a classic buttercream with white chocolate. It was truly delicious, but being a swiss meringue butter cream LOVER I felt it was a bit too heavy. If you like buttercream this is one awesome frosting.
Blueberry White Chocolate Cupcakes:
(makes 12 frosted cupcakes)
1 ½ cups plain flour
½ tbsp baking powder
½ tsp salt
¾ cup caster sugar
85 gr unsalted butter, softened
2 large eggs
2 tsps vanilla extract
½ cup buttermilk
1 cup (320g) frozen blueberries (I used fresh)
Preheat oven to 180C. Line 1 12-hole muffin trays with cupcake cases.
Whisk flour, baking powder, and salt in medium bowl.
Using an electric mixer, beat sugar and butter in a large bowl until light and fluffy. Beat in the eggs, one at a time. Beat in the vanilla.
Beat in the dry ingredients in 3 additions alternately with the buttermilk in 2 additions.
Fold in the blueberries.
Spoon the mixture into the muffin trays and bake for 20-25 minutes or until a toothpick comes out clean.
Cool cupcakes in trays for 10 minutes and then transfer to wire rack.
White chocolate buttercream:
150gr (5 ounces) good quality white chocolate, chopped into small chuncks
115 gr (1/2 cup) unsalted butter, room temperature
3 1/2 cups powdered sugar, sifted!
1/2 teaspoon pure vanilla extract
1/4 cup sour cream (I used buttermilk)
In a small heat proof bowl set over a pot of simmering water, carefully and slowly melt the white chocolate. Remove from heat and let cool until just slightly warm. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter until light and fluffy. With the mixer on low, gradually add the powdered sugar until well combined. Add the salt, vanilla extract, and sour cream (or buttermilk) and mix until very smooth. Add the melted white chocolate and mix just until incorporated.
Frost the cupcakes and garnish with some more blueberries. Enjoy!