Here are some of my pictures from tonight!
I used about 3/4 of a pint of blue berries in the cupcakes!
After it's beaten, gently fold in your blueberries (roll them in flour beforehand and they won't bleed or break as easily).
They made 12 small cupcakes. If you want bigger ones, I'd suggest only making six.
When you make the frosting, make sure you wait until the cupcakes are cooled down because this gets hard fairly quick. You don't want to put frosting or icing on a hot cupcake because it'll melt and drip everywhere (and it can make the cupcakes kind of gooey).
Mmmm. NB maple syrup. The recipe calls for three tablespoons. I free poured. I probably put about 1/4 of a cup or more. I'm a maple syrup whore.
Here's a tip for putting your frosting/icing in a Wilton bag: Get a milk jug (the jug you put the bags of milk in), and stand your wilton bag in it (with the wilton tip in it already, not cut). You can bend the top of the Wilton bag over the side of the jug (one side will go down, but it's not wide enough to totally fold it over). Then use a spatula to scoop your icing/frosting in). You can use a tall glass or vase too! Once you have all the frosting/icing in, push down on it all and get it as close to the tip as you can. Folding down the top of the Wilton bag before you push will make sure nothing spills out of the bag from the pressure. Once it's down as far as it will go, you can cut the tip of the bag and push down a bit more and the Wilton tip will slide into place.
You'll see that the tip of the bag is still on and that there is an air space between the frosting and the wilton tip. Once you cut the tip of the bag and push down a bit, that'll go away. By folding down the top of the bag, I limited how much frosting would spill out of the top when I was pushing the frosting down into the bag.
They weren't as big as I had hoped, but they came out a beautiful white & purple/blue.
Final Result. Add a few blueberries for garnish on top!
