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Cupcakes

Blueberry Breakfast Cupcakes

Maddie Quinn Recipe shared by:
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Who says you can't have cupcakes for breakfast? This recipe is somewhere between a muffin and a cupcake.

  • Hands-On Time:
  • Total Time:
  • Servings: 12 cupcakes or 6 jumbo cupcakes or 24 mini cupcakes
  • Rating:

Ingredients

  • To Bake:
  • 1 box Duncan Hines Simple Mornings Wild Maine Blueberry Muffin Mix
  • 2 Large Eggs
  • 2/3 Cup Water
  • 1/3 Cup Oil
  • To Decorate:
  • 3/4 cup blueberry jam
  • 1 stick butter (8 tbsp)
  • 1 lb powdered sugar
  • 1 tsp vanilla extract
  • 3/4 cup fresh blueberries

Baking Instructions

  1. To Bake:
  2. Preheat oven to 350°F. Place cupcake liners in muffin pans.
  3. Prepare cake batter as directed on package.
  4. Pour batter into cupcake liners, filling them no more than two-thirds full.
  5. Bake 18 to 24 minutes or until toothpick inserted into cupcakes comes out clean. Let cool completely.
  6. To Decorate:
  7. Combine butter, sugar and vanilla on low speed.
  8. Add blueberry jam on low speed.
  9. Beat on medium to high speed until creamy.
  10. Using a Wilton 1M tip and frosting bag, frost each cupcake.
  11. Top each cupcake with 3 fresh blueberries. Be sure the blueberries have no moisture, as that will make the frosting runny.
  12. Enjoy! :)

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Tips

cup of cake

cup of cake

useing cup of cake recipe how could i make just one instead of several


Always freeze and toast nuts

Always freeze and toast nuts

Nuts stay fresh longer when stored in the freezer. Before using them in a recipe I always toast them in the over, 350 degrees for about 5 to 10 minutes just keep an eye on them and stir them a few times so they don't burn. The 5 to 10 minutes if for FROZEN nuts. If they are not frozen it may only take a few minutes. The heat helps to release the oil in the nuts which results in more flavor for your baked goods.





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