Blueberry Custard Cupcakes

First off, I want to mention the amount of pressure I suddenly feel about this blog! I found out that a fried actually COOKED something from here, and had plans to cook something else! Whoa. I am so very super glad about that, so super glad that I’m using terms like, “super glad.” But… the pressure! I hope both types of BBQ turned out well!!!!

Speaking of BBQ, for the past week or two I’ve been churning out some summery recipes. Last weekend we went to my sister’s house for belated father’s day. I knew I wanted to make cupcakes, and I knew that my dad loves custard and loves blueberries. Luckily, that was easy enough to work with!!!

Blueberry Custard Cupcakes

Blueberry custard cupcakes

In addition to everything below, you’ll need some extra blueberries.

Vanilla cupcakes
Vanilla cupcake

1 recipe yellow cupcakes

Replace the sour cream with vanilla yogurt, and increase the vanilla to 1-2 tablespoons.

Blueberry Sauce

11 ounces blueberries, mashed up
1/2 cup sugar

Heat on low heat for 15-20 minutes, or until syrupy. Then strain through mesh strainer to catch skins.

Custard filling
Custard
1/4 c sugar
1 c milk
1 ts flour
3 egg yolks, beaten
1/8 tsp salt
1 tsp vanilla extract

Blend sugar, flour, and salt in a pot. Stir in the milk. Bring to boiling; stir and cook 1 to 2 minutes. Add a small amount of the hot mixture to egg yolks, stirring constantly (this helps keep the eggs from cooking). Blend into mixture in saucepan. Cook 1 minute. Remove from heat and cool immediately by pouring custard into a chilled bowl and setting it in refrigerator or pan of cold water. Add the vanilla. Let chill in the fridge.

Blueberry Swiss Meringue Icing
1 batch swiss meringue icing
half the blueberry sauce

Mix the half of the blueberry sauce in with half of the icing. Keep the other half in a separate bowl.

Putting it all together

After the cupcakes have cooled somewhat, use a small spoon (I used a melon baller) and scoop out a chunk of the inside of the cupcake. Drizzle a bit of blueberry sauce down in there. Fill the rest of the way with custard. The plop a few whole blueberries on top of that.

Fill an icing bag with one side regular frosting, the other side blueberry frosting. Pipe the frosting on. Top with a blueberry and a bit more blueberry sauce drizzle.

I also made some with no blueberries for the blueberry haters.
Blueberry custard cupcakes
Blueberry custard cupcakes

Eat!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: