Blueberry Cupcakes

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.

READER'S COMMENT:

"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...

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9 Reviews for Blueberry Cupcakes

12/26/2012

Anonymous

THEY ARE WONDERFUL

THIS IS NOT A PUTDOWN BUT FOR TINA, WHEN EVER A PERSON SUBSTITUTES SOMETHING IN BAKING THE FINAL PRODUCT IS NEVER THE SAME, USING LIQUID EGG WHITE IN PLACE OF POWDERED WILL NEVER GIVE THE SAME TEXTURE.

Pros: EASY TO MAKE

Comments

02/20/2012

shyne.williams183

Recommends this recipe

My kids loved this greatly!

Great recipe! Me and my kids did this for snack and my kids asked for us to make some more! We used to have Caramelized Puff Pastry with Strawberries which we found on GourmetRecipe.com but it's nice to try new things. I often check it out for recipes and cooking information including this website, KraftRecipes.com, Everything-Bread.com, Fishlogy.com, Soupssimo.com, and Gourmandia.net for different moods and occasions. Thanks for this appetizing recipe!

By the way, here's the link to the mentioned recipe: www.gourmetrecipe.com/recipes/caramelized-puff-pastry-with-strawberries

Pros: tasty, smooth, easy to make, taste is easily adjustable, and, of course, loved by my kids

Comments

02/10/2012

Anonymous

Recommends this recipe

Easy and Delicious!

When I saw these cupcakes online, I had to try them. These are so amazing!! Mine came out just like the picture! I felt the direction for frosting were not very clear. When mixing the frosting after sugar melts, keep mixing over heat when egg whites, salt and crenellated of tarter is added. I am not much of a baker and assumed that I take bowl of heat once melted so frosting took a tad bit longer after I realized that directions say to mix for 1 min off heat. Oh well... now I know for next time. Delish!!!

Pros: easy to bake, velvety frosting

Comments

02/04/2011

tinaengberg

Delicious and as pretty as the picture

I'm testing a few of these recipes for my son's birthday party next weekend. I started with these, and they're delicious. They don't have an aftertaste as I find with boxed mixes and storebought cupcakes. The texture of the cake is right on, with a great crumb and just enough blueberries. The frosting worked well for me, but I'm a former professional candy maker. It's very similar to a divinity. I did not have powdered egg whites, but it worked fine with two egg whites. It's been raining all day today and frankly, that's the worst time to make egg white creations, because it's sensitive to high humidity. But, I'm impressed, potato and all!

Pros: Tasty, Easy ingredient list

The birthday boy surveying the test of Blueberry Cupcakes.

Comments

08/25/2010

Anonymous

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.

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