Blueberries And Rosemary Cup Cake
Who doesn’t like cup cake and when its come to breakfast my rule is making it healthy add whole wheat and some fruits. We are blessed that in USA ,blueberries are available all year around. and I love them frozen or fresh they are wonderful.
Make these cup cake and enjoy the wonderful moist cup cake which is also good for you.
* 2 cups all purpose flour[I use 1 cup white and 1 cup whole wheat pastry flour]
* 1/2 cup granulated sugar
* 2 teaspoons baking powder
* 1/4-teaspoon salt
* 1/4-teaspoon baking soda
* 1/2-cup canola oil/or butter
* 2 egg
* 1/2-cup plain yogurt
* 1tsp finely chopped fresh rosemary leaves
* 1-teaspoon vanilla
* 1-cup fresh or frozen blueberries
* Simple Frosting:
* 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
* 3 tablespoons butter, softened
* Few rosemary leaves
* 1-teaspoon vanilla sugar
* 1 cups powdered sugar, sifted
Place paper muffin cup liners into muffin cups.
To prepare cupcakes, spoon flour into dry measuring cups; level with a knife. Measure and Sift together the flour, granulated sugar, baking powder, salt, and baking soda, in a large bowl. Combine oil and egg in another large bowl, Add yogurt and stir with a whisk. Add yogurt, mixture to flour mixture, stirring just until moist. Fold blueberries and rosemary into the batter. Spoon batter into prepared muffin cups. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack, remove from pan. Cool completely on wire rack.
To prepare frosting, place cream cheese, 3 tablespoons butter, and 1-teaspoon vanilla sugar, in a bowl; beat with a mixer at medium speed until well blended. Gradually add powdered sugar. . Spread frosting evenly over cupcakes; garnish with blueberries and rose Mary leaves.