Sunday, September 21, 2008

Farmers Market Blueberry Cupcakes

A few months ago I heard about Trophy Cupcakes while watching "Cupcake Week" on the Martha show. Since then I've become obsessed with cupcakes and got really excited when I saw this recipe featured on their site.

These cupcakes took me about 3 hours to make, but were a lot of fun. They should not take 3 hours, but since I STILL do not have a Kitchenaid stand mixer, it took me a little longer plus I messed up. For the meringue you have to beat the egg whites for about 10 minutes or so and I had to do that twice (by hand-mixer) because I ruined the first batch. Whenever you need to beat egg whites for airy meringues or souffles do not allow a speck of egg yolk into the bowl or they will not fluff up at all. I was whipping and whipping away for like 20 minutes until I decided to "Google" my problem and found out what was wrong. So lesson learned.

Here are my thoughts about the overall outcome. I thought the meringue was really really buttery. I should have know better since Swiss Meringue is supposed to be buttery. The recipe called for a whole pound of butter for the frosting alone. Yep, that's right... 4 whole sticks of butter! It does make a lot though and I have to say the consistency was dreamy. It was the perfect piping frosting. The cake part was a tad dry and almost tasted more like a muffin.

I still really liked these cupcakes, but will try to tweak a few things next time and will try a different meringue recipe.

1 comment:

Justin Carroll said...

These cupcakes were very good BUT they should be called something more like Blueberry Butter Cream Muffins. The icing was literally like blueberry flavored butter. And the cake was similar to a muffin. Still good stuff though. Tweak the recipe, throw in a little TLC and I think you'll have a "best of". ;)