Hello, all! Long time, no post. It’s another holiday, which means cupcakes. It is also my Danish family’s first time celebrating the 4th of July, so these are for them :)
My creativity went soaring with these, and I pretty much used tried and true recipes from Gibbs and I. The cupcakes is Gibbs’s Brown Sugar Cupcake recipes (also seen in the Peanut Butter and Jelly cupcakes and perhaps a few others) and the frosting is a basic buttercream. I did make them festive with the stripes of strawberries and blueberries, both fortified with a little light rum :)
For the two berries, I did the following:
Dice 1 cup of fruit and place in a small saucepan. Add 2 tbsp of rum and 2 tbsp of regular sugar. Let them reduce. The strawberries will need to be mashed up as soon as they get soft. When the fruits have reduced to a syrup, add another 1 cup of fruit. The blueberries can remain whole, but dice the strawberries into 1/2 inch-sized pieces. Set aside and let them cool.
While the cupcakes and berries are cooling, make the butter cream.
Pipe the butter cream so there is a ring around the outside and a stripe down the center.
Spoon the berries onto either side, being careful not to get them all over the place. I failed a few times at that.
My mother, of course, does not like strawberries. She got her own special cupcake with only blueberries, and truthfully, it looks yummy and more fancy then the red-white-and blue varietals. I hope she enjoys it!