Last summer my friend, the other Megan, took a month long, whirlwind trip around Europe. She is a teacher & took the summer, with another teacher friend, to enjoy the history around some of the oldest cities in the world. She left on her birthday since she would be gone for her birthday I did what any friend would, & should, do.
Made cupcakes, filled with wine, & helped her weed through her suitcase.
Okay, honestly I probably was no help to her at all. I told her she needed to bring a few… okay, a lot… of things she never ended up wearing. Hey! I like to be prepared. And that’s a lot of pressure. What if she was out for a night & thought damn it, I really wish I had those strappy heels Megg told me not to bring. I would not be that girl!
Anyway, truth be told the frosting was just not good & I have yet to go back to that recipe to figure out where I went wrong. But the other night I wanted to bake, & I had a lot of blueberries. So while blueberry muffins just sounded far too cliché, I thought I’d give it a shot to bake with blueberries again.
(Please note, I am sitting next to a 30 year old man who is holding his breathe until I get him one of these bad boys… literally. Make it stop!)
I thought what type of frosting can I make that will go good with blueberries & the obvious is cream cheese frosting. Hell I am from the tri-state area. We live on flavored bagels. But I hate cream cheese frosting more than almost anything in the world. Cream cheese I love. Cream cheese frosting is literally heinous. So I dug through my refrigerator & found some of my fabulous goat cheese medallions that I get at T.J.s. Umm yumm! Goat cheese frosting. Now just an FYI this frosting recipe actually makes enough for 12 cupcakes so if you are making a full batch no need to double the frosting recipe. Try it out & let me know what you think!
Makes 6 cupcakes
½ cup granulated sugar
¼ tsp vanilla extract
1/3 cup blueberries
4 Tbsp unsalted butter, melted
½ tsp baking powder
½ cup all-purpose flour
1/8 tsp salt
¼ cup milk
Goat Cheese Frosting
1 tsp vanilla extract
5 oz goat cheese
½ cup whipping cream
1/3 cup sugar
1. Preheat oven to 350⁰ and line your cupcake tin with baking cups.
2. In a large bowl beat together your egg and sugar until mixed thoroughly. Add in your blueberries, vanilla and melted butter and continue to mix.
3. In another bowl, combine all of your dry ingredients. Salt, flour and baking powder.
4. Add half of your dry ingredients to your wet and beat until mixed throughout. Add in milk while continuing to mix in mixer. Then add remaining dry ingredients. (I used my Kitchen Aid and just kept the mixer on as I added in the ingredients slowly.)
5. Distribute the batter amongst the cupcake tins and bake 18-20 minutes.
6. For the frosting, add all ingredients to a deep bowl. Mix on high, with an electric mixer, until you reach your desired texture. The longer you beat, the stiffer the frosting becomes.