



Ingredients:
1 1/4 cups a flour
1 cup sugar
11/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup whole milk
1/4 cup vegetable oil
2 teaspoons vanilla extract
1 egg
3/4 cup fresh blueberries
2-3 Tablespoons cornstarch to toss blueberries in
Maraschino cherries for garnish
Blueberries for garnish



Preheat oven to 350 degrees. Line cupcake pan with cupcake liners.
Add dry ingredients to your mixing bowl and whisk. Set aside.
Add milk, oil, vanilla and egg in a medium size bowl. Blend together. Add wet ingredients to the dry ingredients and mix until combined.
Toss blueberries with cornstarch. Stir blueberries into cupcake batter. Fill cupcake liners 1/2 full. Bake 15-17 minutes or until done. Remove cupcakes from oven. Cool in pan for 5 minutes. Remove from cupcake pan and cool completely before frosting.

Vanilla Buttercream Frosting
1 stick of butter, softened*
1/2 cup of Crisco shortening
4 cups of powdered sugar
2 teaspoons of vanilla
2-3 teaspoons milk
Blend butter and shortening together. *If you are using salted butter, you do not need to add anymore salt. If you are using unsalted butter, add up to a teaspoon to the butter shortening mixture. Slowly add powdered sugar to the butter/shortening mixture. Blend to combine. Add vanilla and milk according to the desired consistency for piping on cupcakes. As always, I used a Wilton 1M tip to decorate my cupcakes. Garnish with a stemmed maraschino cherry and blueberry. Enjoy!
