Blueberry Pie Cupcakes
Recipe By Nechama Fiddle
- Cooking and Prep: 30 m
- Serves: 24
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Contains:
Ingredients (14)
Cupcakes
Cinnamon Frosting
Start Cooking
For the Cupcakes
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Preheat the oven to 350°F.
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Line 24 regular sized muffin tins with paper liners; set aside.
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Combine flour, baking powder, and salt in a medium sized bowl. Using a wire whisk, whisk together until completely combined.
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In a large bowl, cream shortening and sugar.
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Add egg whites, and mix on high speed for 5 minutes, scraping the sides of the bowl occasionally.
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Beat in vanilla.
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Reduce mixer speed to lowest speed, and add 1/3 of the flour mixture. Mix until just combined.
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Add half the milk, then another 1/3 of the flour mixture, the remaining milk, and then the remaining flour mixture.
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Scrape the sides of the bowl, and mix until just combined, taking care not to overmix.
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Divide batter evenly among muffin tins.
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Bake for 20 minutes, or until inserted toothpick comes out clean.
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Allow to cool completely.
For the Cinnamon Frosting
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Cream margarine in a large bowl, using an electric mixer.
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Add 2 cups of powdered sugar, cinnamon, whipped topping, and salt.
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Beat on high, until smooth and creamy.
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Add remaining powdered sugar, and mix until smooth.
To Assemble
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Using an apple corer, or a small paring knife, remove the center of each cupcake, creating a “well.”
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The “well” should reach almost to the bottom of the cupcake, but not all the way, and should be one inch in diameter.
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Drop a small teaspoon of blueberry pie filling into each cupcake’s “well”.
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Pipe a swirl of cinnamon frosting on top.
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Garnish with fresh blueberries.
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