Foodies,
More baking today as I also made some Moscato Blueberry Vanilla Cupcakes. Taking a cue from my Canadian Whisky Chocolate cupcakes, I decided to make a vanilla blueberry cupcake enhanced with moscato grappa:
- 1 cup cake and pastry flour
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 cup whole wheat flour
- 1/2 cup butter
- 1 cup white sugar
- 2 eggs
- 2 tsp artisanal vanilla extract
- 1/2 cup buttermilk
- 1/2 cup Poli Morbida “Smooth” Moscato grappa
- 1 cup wild blueberries
Mix the flours and soda and powder together. Combine the grappa and buttermilk in a measuring cup. Cream the butter and sugar together in a stand mixer and add the eggs in one at a time. Once incorporated and the mixture is smooth, add in the flour and the liquid alternately 1/3 at a time each and continue mixing until everything is incorporated into a smooth batter. Fold in the blueberries by hand with a spatula if you like them whole. Otherwise, continue with the mixer and they will burst and color the batter blue. Your preference.
Scoop just slightly under 1/4 cup of batter into each silicon or paper cupcake liners placed in a standard size muffin/cupcake pan. Bake at 350 degrees for 20-25 minutes until done. Frost with vanilla buttercream.
The nice thing about using the moscato grappa in the cupcake is that after the intense vanilla and blueberry flavors fade away, there’s a lingering moscato finish in your mouth. I’ve really taken a shine to using booze in cupcakes and this one is another winner.
