Many things amaze me but some things never fail to keep amazing me. Take the punnet of blueberries I bought for example. First berry; hmmm, sweet. Second berry; wow, they are sweet. Third berry; omg, STILL SWEET! And so it goes on, until I decide that this is quite mind boggling seeing that I’ve visited a few countries and have never had a whole punnet of sweet, non-pucker-face-inducing berries before. I am in awe. Is it just me?
And then there are blackberries, raspberries… it’s almost weird having non-sour berries.In a good way though, obviously.
The last few days in NY have been sweltering, the kind of heat that makes you want to eat fro-yo for dinner and call it a day with some ice-cold water. Who knew I’d rekindle my love for air-conditioning only after a week of complaining that the weather was too cold and wet. Now, all I want to do is beg the folks at Starbucks to let me be the night security guard in exchange for air-conditioning. Think they’ll buy it? Just the other day I paid $16 bucks to spend a much needed 2 hours wandering the National History Museum, to look at the exhibits (and bask in their glorious air-conditioned climate). So much for natural history.
Another good excuse to crank on the AC; baking. Blueberry cupcakes with cream cheese frosting and crumble topping. I’m sure my aunt would see it as a good exchange for me using her AC. Better still, she has one in the kitchen, so EAT THAT kitchen in Singapore which has no air-conditioner. Alright, less typing, more eating. Get with it! :)
Blueberry Cupcakes (makes 12)
1 stick unsalted butter, softened
3/4 cup pure cane sugar
1 cup gluten free oat flour (from Bob’s Red Mill)
1/2 cup + 2 tbsp white rice flour
1/4 cup tapioca starch
2 tsp baking powder
1 tsp vanilla
2 large eggs
1/2 cup rice milk (or any other milk you prefer)
3/4 cup fresh blueberries, rinsed and dried on paper towels
1) Preheat oven to 170°C. Line a muffin tray with 12 paper liners.
2) Cream butter and sugar together. Mix the flours and baking powder together in a separate bowl.
3) Add the eggs in, one at a time, beating well to combine. Add in the flour and milk alternately and mix until completely homogeneous. Fold in the berries gently.
4) Divide batter evenly between the 12 cupcake liners. Bake for 20-22 minutes or until a skewer inserted comes out clean or with only a few crumbs. Let cool in tray for 10 minutes and remove from tray to cool completely.
Cream Cheese Frosting
8 oz cream cheese (240g)
3 oz butter (90g)
2 – 3 cups pure icing sugar
2 tbsp freshly squeezed lemon juice
1) In a large bowl, beat the cream cheese and butter together (I used a handheld mixer, arm power!)
2) Beat 2 cups of the icing sugar and the lemon juice. If you prefer a sweeter frosting, keep adding the icing sugar until you’re sugar happy. Let chill a little in the fridge before using.
1/2 cup oat flour
1/4 cup white rice flour
2 tbsp tapioca flour
4-5 tbsp canola oil
1/3 cup pure cane sugar
1) Mix the dry ingredients in a bowl and add in the oil, one tablespoon at a time until you get a slightly wet but still crumbly mixture. Pour onto a tray lined with parchment. Bake in a 170°C oven for 12-15 minutes or until crunchy. Let cool before using.
1) Take one cool cupcake, top with a big tablespoon of cream cheese frosting, swirl with a palette knife and top with more berries and the crumble. Arrange on a plate and impress your guests’ socks off. :)