Last week, Yews executive chef Ned Bell (pictured), who loves to use local products, hosted a scrumptious celebration of all things BC blueberry at the Four Seasons Vancouver. Heres a favourite recipe.
Blueberry White Chocolate Gluten-Free Cupcakes with Cream Cheese Frosting
1.5 cups gluten-free all purpose flour
cup almond flour
1.5 tsp Xanthan gum
1.5 tsp baking powder
1.5 tsp baking soda
tsp pinch salt
3/4 cup unsalted butter (room temperature)
3/4 cup white sugar
2 large eggs (room temperature)
3/4 cup 14% Sour cream
1 tbsp lemon zest (approximately the zest from 1 large lemon)
1 tbsp lemon juice, fresh
2 cups B.C. blueberries fresh or frozen
1 cup white chocolate chunks, divided in half
FROSTING:
cup cream cheese (room temperature)
1/3 cup unsalted butter (room temperature)
1/2 tsp lemon juice
1/8 tsp pinch salt
1 cup Confectioners/Icing sugar, sifted
Pre-heat oven to 350F/160C. Place baking cups in a large muffin pan. In a bowl, combine the gluten-free flour, almond flour, xanthan gum, baking soda, baking powder, and salt, whisk to remove clumps and set aside. In a large bowl, cream together the butter and sugar until light and fluffy, approximately 1 minute. Beat the eggs in one at a time. Alternately mix in the gluten free flour mixture, sour cream, lemon zest and juice, in three intervals. Gently fold in half of the blueberries and half of the white chocolate. Spoon into the lined muffin pan. Top with the remaining blueberries and white chocolate. Bake in the middle rack of a pre-heated 350F/160C oven for 45-55 minutes or until cake tester comes out clean. Cool for 30 minutes in the muffin pan, then invert on a cooling rack. Cool completely before frosting.
FROSTING: In a bowl cream together cream cheese, butter, lemon juice and salt. Slowly add the sifted confectioners/icing sugar until creamy. Frost onto cooled cupcakes.
