Blueberry Cupcakes

  • Active Time 45m
  • Total Time 2h 15m

12 cupcakes

The “secret ingredient” in these coconut-infused blueberry cupcakes—mashed potatoes—gives the cake great texture, almost like pound cake. The fluffy frosting is just fun. Because it’s low in calories and fat, you can spread or pipe a generous amount on top of each cupcake to make them look extra festive. The frosting stiffens as it stands, so be sure to put it on the cupcakes right after you make it.

Make Ahead Tip: Store unfrosted cupcakes airtight at room temperature for up to 1 day. | Equipment: Muffin tin with twelve 1/2-cup cups, paper liners

ingredients

  • For Cupcakes:
  • 1 large Yukon Gold potato, peeled and cut into small chunks
  • 3/4 cup whole-wheat pastry flour (see Note)
  • 3/4 cup cake flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/4 cup canola oil
  • 1 large egg
  • 1/2 teaspoon coconut extract or vanilla extract
  • 1/2 cup nonfat buttermilk (see Tip)
  • 1 cup blueberries, fresh or frounceen (thawed and drained), plus fresh blueberries for garnish
  • For Frosting:
  • 3/4 cup granulated sugar
  • 3 tablespoons water
  • 4 teaspoons dried egg whites (see Note), reconstituted according to package directions (equivalent to 2 egg whites)
  • 1/4 teaspoon cream of tartar
  • Pinch of salt
  • 2 to 3 tablespoons blueberry preserves or jam
  • 1/4 teaspoon coconut extract or vanilla extract
  • Ingredient Notes: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.
  • Pasteurized dried egg whites are a wise choice in recipes that call for uncooked egg whites. Look for brands like Just Whites in the baking or natural-foods section of most supermarkets.
  • Tips: No buttermilk? You can make “sour milk” as a substitute: mix 1 1/2 teaspoons lemon juice or vinegar to 1/2 cup nonfat milk.
  • To improvise a double boiler, bring 2 inches of water to a simmer in a large saucepan, set a medium or large metal bowl over the simmering water. Allow at least an inch between the water and the bottom of the bowl.

directions

To prepare the cupcakes: Preheat the oven to 350 degrees F. Line twelve 1/2-cup muffin cups with paper liners.

Place the potato in a saucepan, add water to cover and bring to a boil. Cook until tender, 8 to 10 minutes. Drain and mash until very smooth. Measure out 3/4 cup and let cool slightly. (You may have some potato left over.)

Whisk the whole-wheat flour, cake flour, baking powder, baking soda and salt in a medium bowl.

Beat the granulated sugar and oil in a large mixing bowl with an electric mixer on medium speed until combined. Beat in the egg, extract and the 3/4 cup mashed potatoes until combined. With the mixer on low, alternately mix in the dry ingredients and buttermilk, starting and ending with the dry ingredients and scraping the sides of the bowl as needed, until just combined. Fold in the blueberries. Divide the batter among the prepared cups (they will be full).

Bake the cupcakes until a toothpick inserted into the center comes out clean, 22 to 24 minutes. Transfer to a wire rack and let cool completely.

To prepare the frosting: Once the cupcakes are cool, bring 2 inches of water to a simmer in the bottom of a double boiler (see Tip). Combine the granulated sugar and water in the top of the double boiler. Place over the simmering water and heat, stirring, until the sugar is melted, 2 to 3 minutes. Start beating the mixture with an electric mixer on high speed; add the reconstituted egg whites, cream of tartar and a pinch of salt. Continue beating until the mixture looks like a glossy, thick frosting, 5 to 7 minutes. Off the heat, beat for 1 minute more to cool. Add 2 tablespoons (or more, depending on desired color) blueberry preserves (or jam) and extract and beat on low just to combine. Spread or pipe the frosting on the cooled cupcakes and decorate with fresh blueberries on top, if desired.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 11352

nutrition information per serving

206 calories; 1g total fat; 0g total saturated fat; 18mg cholesterol; 439mg sodium; 47g carbohydrates; 1g fiber; 3g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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