These were my take on a breakfast cupcake. They are pretty crumbly, fairly messy and definitely require a fork. I used the same vanilla cake recipe that I used on the apple pie cupcakes a few posts back. It’s a little lighter than vanilla cakes I’ve done in the past. If you are not a fan of blueberries, this recipe could work with any fruit filling. Before you get started on anything, take your bag of frozen berries out of the freezer to defrost. Sometimes microwaving frozen fruit can cause the fruit to get hot and mushy, and who likes hot mushy fruit?
Vanilla Cupcake
Ingredients
- 1/2 cup margarine
- 3/4 cup sugar
- 4 tbs arrow root
- 2 cups flour
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1 cup almond milk
- 1/3 cup oil (I used safflower)
- 1 tsp vanilla extract
Instructions
1. Preheat oven to 375 degrees.
2. Cream together 1/2 cup margarine and 3/4 cup sugar, add in the 4 tbs arrow root.
3. Combine dry ingredients in a separate bowl: 2 cups flour, 1/2 tsp salt, 1/4 tsp baking soda and 1/2 tsp baking powder.
4. Alternate adding in dry ingredients and 1 cup milk to the margarine and sugar mixture. Then add in 1/3 cup oil and 1 tsp vanilla.
5. Divide your batter into a lined pan, I came out with 10 cupcakes. This recipe could make a dozen if you use a smaller liner.
6. Always be sure to double check all of your ingredients and taste test your cupcakes before you bake them. I realized a little to late that I forgot to add vanilla and had to scoop all of the batter out of the pan.
7. Bake for 20 minutes.
Blueberry Filling
Ingredients
- 6 oz bag of frozen blueberries
- 4 tsp sugar
Instructions
1. Mash your thawed blueberries in a bowl until they are mostly broken up.
2. Stir in 4 tsp of sugar, add in more sugar if this is not sweet enough for you.
(keep this filling in the fridge until you are ready to use it)
Maple Frosting
Ingredients
- 1/2 cup margarine
- 1/2 cup Crisco
- 5 cups powdered sugar
- 1 1/2 tbsp almond milk
- 1 1/2 tsp vanilla extract
- 6 tbs maple syrup.
I would recommend trying to find pure maple syrup for this recipe. Most store brand maple syrups contain added sugars. Look out for butter flavored syrups as they often contain dairy.
I would recommend trying to find pure maple syrup for this recipe. Most store brand maple syrups contain added sugars. Look out for butter flavored syrups as they often contain dairy.
Instructions
1. Start by beating together the 1/2 cup Crisco and 1/2 cup margarine.
2. Once the mixture starts to get fluffy, add in the 5 cups of sugar one cup at a time and beat for a few more minutes.
3. Add in 1 1/2 tbs almond milk, 1 1/2 tsp vanilla, and 6 tbs maple syrup.
4. I decided to dye my frosting a syrup color. Totally optional.
I used brown, copper and lemon yellow shades of Wilson food coloring
Assembly
1. Cut a quarter sized hole in each of your cupcakes. I’ve tried every fancy cupcake hole making tool there is and have found that nothing works better than just using a knife.
2. Fill each hole with blueberry filling. As the cupcakes sit the filling will saturate the cake a bit.
3. Pipe on your maple frosting and garnish with a few blueberries if you are feeling fancy.