Thursday, June 30, 2011

Vanilla Cupcakes With Blueberry Frosting (gluten-free)

2 cups gluten-free scone and baking mix (I used Bob's Red Mill)
1 teaspoon salt
1 cup superfine/caster sugar
3 eggs, room temperature
1 1/2 cups butter, melted
2 teaspoons pure vanilla extract
1 teaspoon vanilla bean
1 cup milk 

Preheat oven to 350 F.

Combine all the dry ingredients in a mixing bowl.

Whisk eggs, milk, vanilla, vanilla bean, and melted butter. Add wet ingredients to the dry ingredients and fold gently with a wooden spoon until well combined. 

Scoop mixture into a lined muffin pan or 12 small ramekins. Fill 3/4 full. Bake until a skewer inserted in the center comes out clean (about 15-20 minutes).

1 cup fresh cream
1 cup soften cream cheese
1/2 cup blueberry preserve or puree 
2 tablespoons powdered/icing sugar

Whisk all the ingredients together until it forms stiff peaks. Frost cupcakes.

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