Blueberry Buttermilk Cupcakes

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I can't believe I'm saying this but I really prefer these without frosting because the actual cake base is so flavorful.  The buttermilk adds a little tanginess and the (in season) blueberries are juicy and sweet.  If you do want to frost these, after all these are cupcakes and what's a cupcake without frosting?  (practically a muffin.) , consider a lemon glaze or a lemon cream cheese frosting.  

I like to smash the blueberries instead of leaving them whole, they float in the batter instead of sinking.  Just put them in a bowl and smash them with a spoon, fork or masher.  

Makes 24 standard cupcakes

Blueberry Buttermilk Cupcakes

2 1/2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 stick butter, very soft or melted

1 cup sugar

1 teaspoon vanilla

2 eggs

1 cup buttermilk

1 teaspoon white vinegar

1 pint blueberries, lightly smashed

Heat oven to 350 degrees.  Prep cupcake tin with papers or oil.  Set aside. 

In a bowl whisk flour, baking soda, baking powder and salt.  Set aside.   

In a large mixing bowl, mix butter, sugar and vanilla.  Add eggs.  Mix until pale yellow.  Add flour mix and buttermilk.  Add vinegar and fold in blueberries.  

Spoon into prepared cups, filling 2/3 full.  Bake 20 minutes or until they test clean.  Carefully, remove from tin, cool completely before frosting.   

 

Chai Apple Cake + Lemon Ginger Frosting

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 If you are needing a little indulgence, this cake will do the trick.  Originally, I wanted this cake to be a bread but after making 3 different test breads (because each wasn't just right) it seemed like the bread was telling me it wanted to be cake.  It would also be good as cupcakes.  I like cupcakes.  

Chai Apple Cake

1 cup milk

2 chai tea bags

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons cinnamon

2 teaspoons cardamon

1 teaspoon ground cloves

1 teaspoon ground ginger

1/4 teaspoon black pepper

2 1/2 cups cake flour

1 stick butter. softened

1 1/2 cup sugar

2 eggs

1 teaspoon vanilla

2 teaspoons white vinegar, separated

2 apples, peeled, cored, diced

Lemon Ginger Frosting

1 stick butter, softened

grated zest of one lemon

grated fresh ginger of about 1 inch root

4 cups powdered sugar

2 tablespoons milk

Preheat oven to 350 degrees.  Lightly grease two cake pans, 8 or 9 inch rounds and set aside.

For cake, Heat milk until hot but not boiling and brew a strong tea using both chai tea bags, about 5 minutes.  Add 1 teaspoon white vinegar and let stand 5 minutes.  It is now chai flavored buttermilk.

In a mixing bowl, whisk together all dry ingredients.   Set aside.  In another bowl, mix butter, sugar, eggs 1 teaspoon vinegar and vanilla.  Add dry ingredients and chai butter milk.  Lastly add apples.  Pour evenly into prepared baking rounds.  Bake about 40 minutes or until cake tester comes out clean. Allow cake to cool 10 minutes in pans and then turn out to cool completely.

In the mean time, make the Frosting.

For Frosting, with an electric hand or stand mixer, combine all ingredients.

Frost the cake.