Since Joe and Chloe are going to have a little boy – I wanted to stick to the “blue” theme of the party so rather than making a strawberries ‘n’ cream recipe I opted for a blueberry version. Just as easy and just as yummy. If you want to swap the jam flavour to match your favourite berry – go for it. Just follow the easy recipe below and you’re sure to be happy with your final result.
Blueberries ‘n’ Cream:
1/2 c. butter, softened
1/2 c. brown sugar
1/2 c. self-rising flour
2 tbsp milk
Preheat your oven to 375 F. Line your cupcake pan with paper liners – again, I made 24 mini cupcakes, but you can make 12 regular sized ones.
In a large bowl beat the butter to loosen it up a bit. Add the sugar and beat the two together to form a fluffy mixture. Add the eggs (individually), the flour and the milk – always using your beater. Once the batter is smooth, scoop it out evenly into the paper liners. Bake for about 12 – 15 minutes (double the time if making regular sized ones). Remove from heat and set on a wire rack to cool.
Just before you want to serve these cupcakes – make the creamy topping.
Whipped Cream and Blueberry Topping:
1 c. heavy cream
2 tbsp powdered sugar
1/2 pint of blueberries
1/2 c. blueberry jam
In a large bowl, combine the heavy cream and sugar. Beat with a hand held mixer until soft peaks form – that’s when you know that the whipped cream is stiff enough to stay on top of the cupcakes.
Now to assemble ;0)
Grab a cupcake, put a dollop of blueberry jam on the top, spoon some whipped cream on top of that and then top the entire thing with some fresh blueberries.
Voilà! Done and done. Simple eh?