Sure, I call these the perfect blueberry cupcake. Why? My mother saw me making them and eating them, I almost purred with delight as they came out fluffy and light on top and moistly tantalizing on the bottom (the best part!) You can substitute blueberry for mashed bananas and chopped up pecans, or get chocolate cake mix and add swirls of caramel or unsweeteneed chocolate chips for the ultimate chocolate molten cupcake! The possibilities are endless, strawberries, chopped cherries ... jalapeno cupcakes?For this, you will need:
A cupcake/muffin tray and liners
Large mixing bowl
Medium whisk
Ingredients:
1 box of Yellow Cake Mix (and all the ingredients it calls for on the box)
1 1/2 cup fresh or frozen blueberries
1. Prepare the cake mix according to the box instructions. Here I combined all the wet ingredients first, eggs the water (or substitute FULL FAT milk, don't skimp here, it makes the cake smell divine) and the butter (or use vegetable oil as a substitute for a healthier, lighter version tastes just the same!)2. Add your cake mix to the wet ingredients and beat by hand, until all the larger lumps have dissolved. Smaller lumps are fine.
3. Thaw your frozen blueberries in the microwave (or beforehand), drain them and fold into the cake mix. Do not overmix as you want the yellow parts of the cake batter to show, and just have streaks of blue from the blueberries.
4. Scoop out into the prepared lined muffin tray segments up to 2/3rds full.5. Bake at 350F until lightly browned on the top, they should look solid, pierce with a toothpick or skewer, if it comes out clean, they are ready to go. You want to watch out that they do not overbake! Remove from tray and let cool on a rack. Enjoy!
