BLUEBERRY BLACKBERRY CUPCAKE WITH BLUEBERRY CREAM CHEESE FROSTING

When I think blueberries in baked goods, I immediately picture those ugly blueberry muffins with exploding berries and goo everywhere.  Sure, they’re tasty and smell fabulous but they’re not always a pretty sight.
Now, here’s a baked blueberry good that I can’t help but gawk at.

INGREDIENTS
Blackberry-Blueberry Cupcakes:

• 7 1/2 oz all-purpose flour
• 1/2 Tablespoon baking powder
• 1/4 teaspoon fine sea salt
• 17 grams freeze-dried blueberries, ground into powder
• 4 oz unsalted butter, room temperature
• 2/3 cup granulated sugar
• 1/3 cup light brown sugar, packed
• a couple drops of lemon oil
• 2 large eggs, room temperature
• 3 oz buttermilk
• 2 oz blueberries, pureed and strained
• 2 oz blackberries, pureed and strained
• 1 teaspoon vanilla paste

Blueberry Cream Cheese Frosting:

• 1/2 cup unsalted butter, room temperature
• 4 oz cream cheese, room temperature
• 1 teaspoon vanilla paste
• 17 grams freeze-dried blueberries, ground into powder
• 2 cups confectioners' sugar

INSTRUCTIONS
Blackberry-Blueberry Cupcakes:

1. Preheat oven to 350 degrees F.
2. In a small bowl, whisk together flour, baking powder, salt and powdered blueberries. Set aside.
3. Cream butter, granulated sugar, and brown sugar in a stand mixer with paddle attachment. Add a couple drops of lemon oil. Add eggs one at a time and mix until fully incorporated.
4. For full instructions : www.thelittleepicurean.com

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