So today is a holiday in Quebec. One of the only days of the year (aside from Christmas and New Year's) when the grocery stores are closed. Today is also the day that I decided to do a marathon cooking session. Now normally would not this be a problem (after all I did go grocery shopping last night), but today also seems to be the day that I'm running out of my staples.
So I started my day around 7:15am as we were expecting company around 11:00 and then we'll be attending a barbecue later in the afternoon. I had a full plan of action on this rainy day (at last I was able to use the oven since it's rainy and cold today!)
1) Key lime pie
2) Spinach and artichoke dip
3) Blueberries and crean cupcake
Simple enough and pretty straight forward until I realized that we forgot to pick up baguette for our typical French lunch (pate, cheese and cured meat). So I got out my trusty Joy of Cooking cook book and got to making bread.
In the end, everything worked out (you'll be able to see all the other recipes later this week, but let's just say that I didn't sit down (not even for a minute) until my husband's parents arrived!
So today's featured recipe is the blueberries and cream cupcake. I chose this recipe as the cupcakes are white and blue, the colours of the Quebec flag which I thought was pretty fit given that this is "la fete Nationale!"
Hope you enjoy!
Blueberries and Cream Cupcakes
(inspired by Martha Stewart)
3 cups all-purpose flour
1 tablespoon baking powder
Pinch of salt
1 cup butter at room temperature
1 3/4 cup sugar
4 large eggs, at room temperature
2 teaspoons vanilla extract
1 1/4 cup milk
2 cup fresh blueberries, plus more for garnish
2 cups whipping cream
1/4 cup confectionner's sugar
1 pack of instant pudding
Using your mixer on medium speed, cream butter and sugar until fluffy.
Transfer tins to wire racks to cool completely before removing cupcakes.
To finish, dollop cupcakes with whipped cream, and garnish with blueberries