July is national blueberry month and what better way to celebrate than baking with blueberries!! I absolutely love blueberries and I have been stocking up every chance I get. Just the other day... READ MORE
July is national blueberry month and what better way to celebrate than baking with blueberries!! I absolutely love blueberries and I have been stocking up every chance I get. Just the other day my local grocery store had a sale for 2 pounds for only 5 dollars! Lets just say, I’ll be eating lots of blueberries this week!
I have been focusing this past month on my sugar intake and trying to eat a little less of it (it’s very hard). So, I decided to make a healthier style recipe that you can feel a little less guilty eating, but it still tastes super delicious. I would never compromise taste in exchange for it to be healthier. However, if I can make it a little healthier with better ingredients and less sugar- I will certainly give it a try!
This blueberry bundt cake contains whole-wheat pastry flour, a little bit of Greek yogurt and less sugar than I usually use. I recommend using pastry flour when baking with whole-wheat flour because its lighter in texture but has the same delicious wheaty flavor. Using regular whole-wheat flour for cakes often makes the texture very dense and less desirable. Overall, this blueberry bundt cake was super easy to throw together and perfectly delicious. Also, using a bundt pan makes the cake look attractive, without the extra work of making individual cupcakes. It will be perfect for your next get together or celebration.
Check out the instructional photos and recipe below!! Enjoy and let me know what you think in the comments area!!
- 3 cups whole-wheat pastry flour, plus 1 tablespoon for berries
- 1 teaspoon salt
- 4 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 & 1/2 cups granulated sugar
- 1/3 cup canola oil
- 1/3 cup Greek yogurt (low fat)
- 2 eggs
- 2/3 cup milk (low fat)
- 1 teaspoon vanilla
- 2 cups blueberries (fresh or frozen)
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 1-2 teaspoons milk or water
- 1. Preheat oven to 375° F.
- 2. In a medium bowl whisk together: whole-wheat pastry flour, salt, baking powder and cinnamon. Set aside.
- 3. Rinse blueberries and allow to dry for several minutes. Then place in a bowl and toss with 1 tablespoon flour. This helps the blueberries to suspend in the cake, instead of sinking to the bottom.
- 4. In a large bowl add: sugar, oil, yogurt, eggs, and milk. Mix well.
- 5. Mix dry ingredients into the wet ingredients with a large spoon only until incorporated (batter may look lumpy). Then fold in blueberries lightly.
- 6. Lightly spray bundt or round cake pan with oil and add batter.
- 7. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
- 8. Let cake sit in pan for 5-10 minutes and invert onto a cooling rack.
- 9. While the cake is cooling, make glaze.
- 1. In a small bowl add 1 cup of powdered sugar.
- 2. Add 1/2 teaspoon vanilla extract. Stir together.
- 3. Add 1-2 teaspoons milk or water until glaze is thick but not watery.
- 4. Using a spoon, drizzle glaze over cooled bundt cake.
- 5. Cut bundt cake into approximately 1.5-2 inch slices.
- 6. Enjoy!
- * The glaze is optional if you want to be more healthy!
Baked by Michelle for MoreChocolate.net
These cupcakes are as delicious as they are adorable. My best friend Audrey got married a few months ago (I can’t believe how fast time has gone) and I wanted to make something special for her bachelorette party. I had recently received this adorable cupcake-decorating book from my East Coast Mom called Hello, Cupcake! By Karen Tack and Alan Richardson. There are sooo many creative ideas to really dress up your delicious cupcakes. Audrey absolutely loves popcorn, so when I came across this popcorn cupcake recipe I just couldn’t resist.
I made these cupcakes with Funfetti cake (who doesn’t love Funfetti) but they can be made with any flavor! The “popcorn” topping is made from mini marshmallows and royal icing, which works like glue to keep the marshmallow pieces together. I tinted some of the marshmallows with yellow food coloring to give the look of “buttered popcorn”. It was a fun process and a little time consuming but totally worth it at the end. Check out the recipe at the bottom for full directions for the cake and how to decorate the cupcakes with popcorn!
Marshmallow Popcorn Decorations:
You will need:
Royal icing: 1 cup powdered sugar and 1-2 teaspoons water
White and yellow mini marshmallows (or white marshmallows with yellow food coloring)
2-3 Popcorn containers (plastic or paper: found a party stores or dollar stores)
Tissue paper to stuff the bottom of the popcorn containers
1. Line 1 cookie sheet with foil or wax paper. Stuff the popcorn containers with tissue paper to allow the cupcakes to rest on the top so they don’t get squished.
2. If you only have white mini marshmallows, place about 20 marshmallows into a small zip lock baggie and add a few drops of yellow food coloring and toss around to distribute the color.
3. Make royal icing: place 1 cup of powdered sugar into a small bowl and add 1-2 teaspoons water and stir until a thick consistency appears. This is your icing “glue.” Set aside.
4. To make each piece of popcorn use the same color marshmallows. Using clean scissors cut 1 marshmallow into three even pieces, long ways. Arrange the small pieces on the cookie sheet in a clover shape and gently press with your fingers to flatten. Then take a whole marshmallow and dunk the end into the royal icing glue, just enough to glue the marshmallow popcorn pieces together. Place in the middle of the of the clover arrangement. Repeat to make about 100 pieces of popcorn (or however many you want to make).
5. When the marshmallows are set and the royal icing has glued the pieces together, place ~3 pieces of popcorn on each cupcake. You can also fill in holes with whole marshmallows. Let cupcakes sit for ~30 minutes before placing into the popcorn container.
- 1 cup all purpose flour
- 1 & 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup buttermilk*
- 2 egg whites
- 3/4 cup sugar
- 1/4 cup unsalted butter (at room temperature)
- 1 teaspoon vanilla extract
- 1/4 cup multi-colored sprinkles
- 1/2 cup unsalted butter (at room temperature)
- 2 cups powdered sugar (give or take how sweet you like)
- 1 & 1/2 teaspoons vanilla extract
- 1-2 tablespoons milk
- 1. Preheat the oven to 350°F.
- 2. Line cupcake tins with white or lightly colored cupcake papers.
- 3. In a medium bowl: sift flour, baking powder and salt and set aside.
- 4. In a small bowl: stir together the egg whites and buttermilk and set aside.
- 5. In a large bowl: beat the butter and sugar until light and fluffy (about three minutes). Then beat in the vanilla extract.
- 6. Add 1/3 of the flour mixture to the butter/sugar bowl, followed by 1/2 of the buttermilk mixture. Continue alternating the flour and milk, adding another 1/3 of the flour mixture, the remaining buttermilk, and then the rest of the flour.
- 7. Scrape the sides of the bowl if necessary, and then beat the batter on medium speed for 1 minute until well incorporated.
- 8.Gently stir in the sprinkles into the batter and fill each cupcake paper 2/3 full with batter.
- 9. Bake for 12-15 minutes or until the cake is golden, springy to the touch, and a toothpick inserted in the center of the cakes comes out clean. Allow cupcakes to cool completely before frosting.
- 1. While the cake is baking prepare the frosting.
- 2. Beat the butter on medium speed for about 1 minute or until light and fluffy.
- 3. Slowly beat in the powdered sugar one cup at a time. Once all of the sugar has been incorporated, add vanilla extract and milk to the desired consistency.
- 4. Beat on medium speed for 1-2 minutes or until the frosting is light and fluffy.
- 5. Spread frosting on room temperature cupcakes evenly with butter knife or spatula. Or dip cupcakes into frosting bowl to create a thin layer of frosting.
- *To make buttermilk, substitute 1 tablespoon milk for 1 tablespoon lemon juice or vinegar (let sit for about 10 minutes after adding together).
Cupcake and frosting recipes were adapted from my previous Funfetti Cake recipe on MoreChocolate.net.
Popcorn Decorations were adapted from Hello, Cupcake! By Karen Tack and Alan Richardson.
Baked by Michelle for MoreChocolate.net