Red, White And Blueberry Cupcakes

Red, White And Blueberry Cupcakes
Everyone in the pool!
Baking to perfection.

Ingredients:

1 1/4 cups a flour

1 cup sugar

11/2 teaspoon baking powder

1/2 teaspoon salt

1 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

Willow’s best friend Maggie. ❤️❤️❤️
My babygirl Willow ❤️

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!

Sign of a delicious cupcake. That’s a wrap!