How about a little blueberry sweet chocolaty dessert this Valentines?
For this week’s Friday Food Fact, we are featuring these mini-cupcakes made with blueberries, whole wheat flour, healthy oils, and no artificial colors or flavors.
Let’s talk a little bit about blueberries before we get to the recipe. Blueberries give flavor, texture, and a ton of nutrients to a lot of dishes. You can add them to your salads, muffins, pancakes/waffles, cereal, eat them frozen, in a fruit salad, and more. We personally enjoy them in our smoothies, on top of our yogurt, and with oatmeal.
Just a 1/2 cup of blueberries will provide you with 40 calories, some Vitamin C & K, Manganese, and fiber. Blueberries are one of the richest sources of antioxidant phytonutrients of fresh fruits and vegetables. What does this mean? We all need more antioxidant phytonutrients to fight free radicals in our body. Causes of free radicals include, but are not limited to, smoking, metabolic processes, smog, chemicals (pesticides and drugs.) Don’t fight this fact!
Don’t forget that our new Virtual Culinary Program just for kids is now LIVE. Sign your kids, grandkids, nieces, and nephews up for Chefs Club!
Now, lets dive into the recipe, and put blueberries (preferably organic) fresh or frozen, on your shopping list! This recipe has been adapted from the Meal Makeover Mom’s. Thanks for inspiration Moms!
- 2/3 cup granulated sugar
- 1/2 cup oil* or butter
- 2 large eggs
- 3/4-1 cup frozen wild blueberries*, thawed (but not drained)
- 1/2 cup milk *
- 1 1/2 teaspoon vanilla extract
- 1 cup white-whole wheat flour
- 1/3 cup unsweetened cocoa powder, sifted
- 1½ teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup mini semi-sweet chocolate chips, we use whatever we have on hand
- *Oil - olive, grape seed, or coconut, for a dairy free recipe
- (we did 1/2 butter and 1/2 olive oil)
- *Milk - cows milk or coconut milk
- *Blueberries - wild are usually more flavorful and smaller in size, you can use fresh also
- 1. Preheat the oven to 350°F. Lightly oil with paper towel or spray or use cupcake liners for 24-30 mini muffin cups.
- 2. Place the sugar and oil (or butter) in a large bowl and beat at medium speed until well blended. Add the eggs, blueberries with their juice, milk, and vanilla extract, and continue to beat on medium until its well incorporated, about 1 minute.
- 3. Then, add the whole wheat flour, cocoa powder, baking powder, and salt to the wet batter. At low speed, gradually beat the flour mixture into the liquid mixture until just combined. Stir in the chocolate chips.
- *No need to get a separate bowl dirty, I personally get the same result when skipping this step.
- 4. Spoon (I use a cookie scoop) the batter evenly into the prepared muffin cups, filling almost to the top. Bake for about 12 minutes, or until a toothpick inserted in the center comes out clean. Cool for 5 minutes. Remove the cupcakes and cool completely before frosting.
- 5. To make the frosting, place 1 cup powdered sugar, 2 tbsp. butter or organic non-hydrogenated all vegetable shortening, 2 tbsp. milk, and 1/2 tsp vanilla extract in a bowl and beat at low speed until blended. Raise the speed to medium once the sugar is incorporated and continue to beat until creamy.
- *If you want colored frosting, you can use a handful of blueberries (for purple) or raspberries (for pink) and mash well with a fork in a bowl. Add to the frosting until you get the desired color. We also topped some our cupcakes with homemade whip cream and then sprinkled all natural red sprinkles on top. Spread the frosting over the cupcakes.
- *Store in the refrigerator if not eating within a day or two for best results.