I love everything about the holidays— but mostly the excuse it gives for making fattening foods and intoxicating drinks.
There’s nothing particularly Jewish about these cupcakes except for the fact I made them during Hanukkah and for a Hanukkah party. You can make these any time for any occasion because it’s the PERFECT cupcake base.
It’s a vanilla cupcake, with 1/2 plain cream cheese frosting and 1/2 blueberry cream cheese frosting, garnished with a blueberry and mint. A simple, refreshing yet decadent cupcake fit for any party.
I don’t like baking with synthetic dyes so I avoid them at all costs and use natural dyes instead- like fruits or flowers. Because these were for a Hanukkah party I went with a blue theme and what better way to do that than with blueberries!
1 2/3 cup flour*
1 cup granulated sugar*
1/4 tsp baking soda
1 tsp baking powder
1/4 tsp salt
3/4 cup unsalted butter*, room temp
3 egg whites*, room temp
3 tsp vanilla extract*
1/2 cup sour cream*, room temp
1/2 cup heavy cream*, warm
For Frosting - Plain
2 8oz packages cream cheese*, room temp
1/2 cup butter*, room temp
3 cups confectioner sugar*
1 1/2 tsp vanilla extract*
For Frosting - Blueberry
Repeat above recipe & add 1/4 cup blueberry juice* (from real blueberries not concentrate)
1. Preheat oven to 350 degrees
2. Place cupcake liners in tray
3. Sift dry ingredients - including sugar - into one large bowl. Set aside.
4. Mix wet ingredients into a medium bowl. Set aside. Batter may be clumpy - that's okay!
5. Add wet ingredients to dry ingredients.
6. Pour batter into cupcake tray.
7. Bake 15-20 minutes
This time around I made 24 mini cupcakes and had batter left over for 5 regular sized cupcakes. To garnish I added one blueberry + a few mint leaves to the plain frosted cupcakes. For the blueberry frosted cupcakes I left those ungarnished since the color was pretty enough.