made with lots of love,
1 1/4 cups flour
3/4 cup sugar
1 3/4 teaspoons baking powder
1/4 teaspoon salt
1/3 cup butter
1 egg, beaten
3/4 cup milk
1/2 teaspoon vanilla
2/3 cup blueberries
1/3 cup chopped unblanched almonds, toasted
Sift dry ingredients together to mix well.
Cut in the butter until mixture resembles coarse crumbs.
Whisk egg vigorously to incorporate air and make the eggs light.
Stir in egg, milk and vanilla and combine thoroughly.
Add to dry mixture and stir together (some lumps should remain) and add the blueberries.
Fill well greased muffin tins with batter until two thirds full.
Bake in a pre-heated 350 degree oven for 20 minutes or until done, makes 18 cupcakes.
There's enough icing to ice a double batch of the cupcakes (36) or simply half the icing recipe if you only need for 18 cupcakes. Icing is good for a about a week in the fridge, i usual dip strawberries in the left overs :)
cream cheese icing,
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.