I love blueberries. To me, they are the best berries. Not only are they yummy but you can also do cool experiments with them. Check out the post on blueberry science .
I made this recipe for my dad’s birthday. I was inspired after my strawberry red velvet cake recipe.
First make some blueberry paste. Blueberries are a lot harder to make into a paste as they are stickier than strawberries. You need to stir more often. I used frozen blueberries. They gave off a cool mist while they were cooking.
Pour about 1 1/2-2 cup of frozen blueberries. Make about 3/4 cup of paste. This took about half an hour. Place on medium heat and stir occasionally until it is reduced to a thick paste.
Set the blueberry paste aside to cool. I started making the flourless cupcakes. For instructions go to the flourless cupcakes post. I added a tablespoon of paste into the batter.
One trick to get eggs up to room temperature is that I soak eggs in warm tap water. Doing this for about 10 min will get the eggs will do the trick.
For the icing of these cupcakes I decided to make blueberry cream cheese icing. Use the icing recipe in the red velvet post. To this add the remaining blueberry paste. The result of the icing was a little runny. You might want to try reduce the paste a little more than what I did.
I decorated these cupcakes with edible blossoms and fresh blueberries. The results were wonderful. The blossoms added a slight floral property to the cupcakes.
For more recipes check out… https://eatitnoworeatitlater.com/recipe-list/