The cupcakes were good, almost like muffins, but still good. The icing didn't work that well however. I didn't have "dry egg whites" so I used regular egg whites but just had them on the heat longer so that they reached 160 degrees (took about 15 minutes). The icing never really firmed up well and ended up somewhat watery. I am not sure if it was the eggs or not. Actually, I liked the cream cheese icing (from the Raspberry Swirl cupcakes) a lot better. Much easier to make and tastier, if you like cream cheese. Next time I'll try making cream cheese icing with blueberry puree or blueberry jam and use that as icing. I ended up using the left over icing from the raspberry cupcakes to top these.
From EatingWell: May/June 2010
The “secret ingredient” in these coconut-infused blueberry cupcakes—mashed potatoes—gives the cake great texture, almost like pound cake. The fluffy frosting is just fun. Because it’s low in calories and fat, you can spread or pipe a generous amount on top of each cupcake to make them look extra festive. The frosting stiffens as it stands, so be sure to put it on the cupcakes right after you make it.
10 Reviews for Blueberry Cupcakes
yummy - icing was a bit challenging, firmed quickly once off the heat...ended up more like a glaze
These cupcakes were great! I don't know about the other comment because mine came out HUGE and was well worth the calories. I will definitely be making these again!
These were delicious, and the potato adds great velvety texture to the cake. The icing is a bit more labor intensive than for some of the other cupcakes, but it's really worth it for the gorgeous presentation. Mine ended up looking like the magazine picture (which rarely happens for me!).
those are not very low in calories for their size!