Who doesn’t love blueberry recipes? Cupcakes with white chocolate chunks and blueberries is a flavour combination sure to please the palate.

Delicious BC Blueberries can be bought fresh in July through until the beginning of October, and are available frozen year-round. Here is a recipe for Blueberry White Chocolate Gluten-Free Cupcakes by the BC Blueberry Council, who represents 800 blueberry growers.

Blueberry White Chocolate Gluten-Free Cupcakes

Yields: 12 cupcakes

Ingredients

1.5 cups      195 g     All-Purpose Gluten-Free Baking Flour

½ cup          60 g      Almond flour

1.5 tsp         7.5ml     Xanthan Gum

1.5 tsp         7.5 ml    Baking powder

1.5 tsp         7.5 ml    Baking soda

¼ tsp          pinch     Salt

3/4 cup       180 g     Unsalted butter (room temperature)

3/4 cup       150 g     White sugar

2                    100 g     Large eggs (room temperature)

3/4 cup       180 ml   14% Sour cream

1 tbsp          15 ml     Lemon zest (approximately the zest from 1 large lemon)

1 tbsp          15 ml     Lemon juice – fresh

2 cups         300 g     B.C. blueberries – fresh or frozen, divided in half

1 cup           150 g     White chocolate chunks, divided in half

 

FROSTING:

½ cup          125 g     Cream cheese (room temperature)

1/3 cup       80 g        Unsalted butter (room temperature)

1/2 tsp        2.5 ml    Lemon juice

1/8 tsp        pinch     Salt

1 cup           100 g     Confectioner’s/Icing sugar, sifted

 

Directions

• Pre-heat oven to 350°F/160°C. Place baking cups in a large muffin pan
• In a bowl, combine the gluten-free flour, almond flour, xanthan gum, baking soda, baking powder, and salt, whisk to remove clumps and set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy, approximately 1 minute.
• Beat the eggs in one at a time.
• Alternately mix in the gluten free flour mixture, sour cream, lemon zest and juice, in three intervals.
• Gently fold in half of the blueberries and half of the white chocolate.
• Spoon into the lined muffin pan.
• Top with the remaining blueberries and white chocolate
• Bake in the middle rack of a pre-heated 350°F/160°C oven for 45-55 minutes or until cake tester comes out clean.
• Cool for 30 minutes in the muffin pan, then invert on a cooling rack.
• Cool completely before frosting.

 

FROSTING:

• In a bowl cream together the cream cheese, butter, lemon juice and salt.
• Slowly add in the sifted confectioner’s/icing sugar until creamy.
• Frost onto cooled cupcakes.