“My Fiancée loves blueberry muffins sliced down the middle and slathered with butter. So I decided to make a cupcake utilizing all of the elements of the blueberry muffin that he loves, into one perfect dessert.” – Chantay Campbell, Greedy Girl Cooks
- 2 cups frozen or fresh blueberries
- 1/2 cup red wine
- 1/2 cup sugar
- 1 Tbsp. cinnamon
- 4 Tbsp. butter salted
- 1 Tbsp. honey
- 1 stick salted butter room temp.
- 1 ¼ cup brown sugar
- 2 eggs room temp.
- 1 ¾ cup flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 cup heavy cream
- 1/2 cup skim milk
- 1/2 stick vanilla bean
- 1 Tbsp. vanilla extract
- Muffin pan
- Nonstick cooking spray
Preheat oven to 350 degrees F. Make the blueberry sauce: to a sauce pan melt butter then add blueberry, sugar, wine and cinnamon. Let cook on medium-low heat until the liquid has thickened and the consistency is close to a jam, about 8 to 10 minutes, depending on your stove.
While the blueberry sauce is cooking, combine heavy cream and milk in a separate small pot and warm. Do not allow to boil, as soon as it's warm to the touch remove from heat. Add vanilla and vanilla beans and let steep in the warm milk until you’re ready for the cake.
Once the blueberry sauce has thickened, remove from heat and stir in honey. This is essential, otherwise you may end up with blueberry butter candy, after the sugar gets cold.
Make the vanilla cake: using a mixer cream butter and sugar on high speed for about 5 minutes until the mixture is fluffy (brown sugar does not get as fluffy as white). Lower to medium speed and blend in one egg at a time.
Sift together flour, baking soda and baking powder in a dish. On low speed, add milk and flour mixture, alternating between the two and ending with flour (do not over mix).
Spray a muffin pan with nonstick cooking spray. Spoon the fruit mixture into the bottom of the pans. Add cake batter on top of each then place in the oven for 20 minutes or until toothpick comes out clean. Remove from oven and allow to cool before flipping over onto a cooling rack.
Recipe & Photograph by Chantay Campbell