Real Recipes From Real Home Cooks ®
Blueberry 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 12 (1/2-cup) cups, paper liners..."
INGREDIENTS
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For Cupcakes:
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1 large Yukon Gold potato, peeled and cut into small chunks
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3/4 cup whole-wheat pastry flour (see Note)
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3/4 cup cake flour
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1 1/2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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3/4 cup granulated sugar
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1/4 cup canola oil
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1 large egg
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1/2 teaspoon coconut extract or vanilla extract
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1/2 cup nonfat buttermilk (see Tip)
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1 cup blueberries, fresh or frozen (thawed and drained), plus fresh blueberries for garnish
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For Frosting:
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3/4 cup granulated sugar
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3 tablespoons water
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4 teaspoons dried egg whites (see Note), reconstituted according to package directions (equivalent to 2 egg whites)
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1/4 teaspoon cream of tartar
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Pinch of salt
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2-3 tablespoons blueberry preserves or jam
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1/4 teaspoon coconut extract or vanilla extract
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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 f
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