Blueberry Honey Compote Cupcake Recipe
Prep time: 25 min
Bake time: 18-20 minutes
Decorating time: 15 minutes
Total Prep: 60 Minutes
Yields/Serves: 12-16 cupcakes
• 1 ½ Cups Flour
• 1 Cup Granulated Sugar
• ½ Tsp Baking Soda
• 1 ½ Tsp Baking Powder
• ¼ Tsp Salt
• ¾ Cup Vegetable Oil
• 2 Large Eggs
• 1/3 Cup Sour Cream
• 2/3 Cup Half & Half
• 1 Tbs Vanilla Extract
• 1 Cup Fresh Blueberries
• 2 Cups Fresh Blueberries
• 2 Tbs Water
• ¼ Cup Granulated Sugar
• 2 tsp cinnamon
• 1 Cup Heavy Whipping Cream
• 1 Cup Confectionary (Powdered) Sugar
• Long Cylindrical Cookies (any store bought kind is fine)
• Honey for drizzling.
1. Assemble wet and dry ingredients separately.
2. Mix and sift together flour, sugar, baking powder and soda, and salt in one bowl.
3. Mix oil, eggs, sour cream, half & half, and vanilla extra together in another bowl.
4. While the mixer is mixing the dry ingredients, add the wet ingredients to the dry in a steady stream until all wet ingredients are incorporated.
5. Make sure batter is in a uniform consistency after adding wet ingredients and promptly turn off mixer after about a minute.
6. Add freshly washed blueberries into the batter and mix them up with a spatula until all incorporated.
7. Prepare cupcake pan and insert cupcake liners.
8. Scoop batter into cupcake liners and fill to ¾ full.
9. Bake in a 350 degree oven, on the middle oven rack, for approximately 18-20 minutes.
10. Cupcakes are completely done when a toothpick inserted in the center of a cupcakes comes out clean (one or two crumbs still sticking on the toothpick are ok too).
1. Thoroughly wash blueberries.
2. Mix together half of the blueberries, water, and sugar in a small saucepan.
3. Over medium to low heat, cook for 10 minutes and stir occasionally.
4. Add rest of the blueberries and heat about 8 minutes more and stir frequently.
5. Finished compote should have a dark, half jelly like consistency with some whole blueberries that just about to burst and soft to the touch.
6. Add about 2 tsp of cinnamon and mix in.
7. Set aside, and allow it to cool.
1. Pour cold heavy whipping cream into a bowl and beat slowly until it starts to thicken up.
2. Then whip on high speed for about 3-4 minutes.
3. Stop beating and add confectionary sugar, beat slow, then beat on high until fully incorporated.
4. Set aside
1. Mix sour cream and sugar together until fully incorporated.
1. Take a small paring knife and cut out a small hole in the middle of each cupcake.
2. Spoon in a bit of sour cream filling into the middle and cover with the top piece of the cake you cut out from the middle.
3. Spoon a small amount of blueberry compote on the top center of each cupcake.
4. Use a pastry bag with tip #115 to pipe a ruffled edge around the blueberry compote with the whipped cream.
5. Drizzle honey over the whole cupcake.
6. Garnish with a rolled cookie.
7. Enjoy to your heart’s content!!
Guest Post by BlakeyCakes