Tuesday, August 26, 2008

Los Angeles Dodgers

Bleedin' Dodger Blueberries

Blueberry Cupcakes:
Makes 12 cupcakes
Preheat oven to 350 degrees, line cupcake pan with paper liners
2 Cups + 2 tablespoons sifted all purpose flour
1 teaspoon baking powder
1⁄4 teaspoon salt
1 cup of unsalted butter (2 sticks)
1 1⁄2 cups of Sugar
2 large eggs
1⁄4 cup of whole milk
1/2 cup of blueberry puree (recipe follows)
1⁄2 teaspoon of pure Vanilla extract

Blueberry Puree:
Bring one pound of blueberries (fresh or frozen) to a boil in a sauce pan (preferably
organic and from your local farmers market). Reduce heat to low and simmer until most
of the liquid has evaporated (about 1⁄2 hour) and the mixture is thick (stir occasionally).
Cool the blueberries slightly and place in a food processor. Mix until smooth. For an
extra smooth puree pass mixture through a fine sieve before using. Makes about 1 1⁄4

For Cake: Cream butter and sugar until pale and fluffy. Add one egg at a time, beating
until incorporated after each one. Sift dry ingredients into a separate bowl. Mix milk
with 1⁄2 cup of blueberry puree and vanilla. Add wet and dry ingredients alternately to
butter, sugar mixture starting and ending with the dry ingredients in three additions.
Mix until just incorporated after each addition. Do not overbeat batter. Fill cupcake
liners 3⁄4 full of batter. Spoon 1 teaspoon of blueberry puree into the center and mix in
slightly with a wooden skewer or small spoon. Bake for 18 to 22 minutes or until cake
springs back to the touch. Cool for 10-15 minutes in the pan then turn out onto a wire
rack and cool completely before frosting. Frost with Blueberry Swiss Meringue
Buttercream. Top with a dollop of puree or a fresh blueberry.

Cream Cheese Frosting:
8oz cream cheese
5 tbsp butter
2tsp vanilla
2 cups powdered sugar

Beat 8 oz. cold cream cheese (not rock solid, but it means you can use it straight out of the refrigerator) with 5 Tbsp. softened butter and 2 tsp. vanilla until combined. Gradually add 2 c. powdered sugar that has been sifted after measuring. Continue to add more sifted powdered sugar until you reach a consistency and sweetness that fits your taste.