The two biggest food items I took away from Maine were blueberries and honey. One of the winemakers we visited noted, “We’re in Maine, so there’s practically a law that blueberries need to be in everything.” Both were everywhere. I was very disappointed to learn when we got there that Maine’s blueberry season starts in August, meaning no fresh blueberries or blueberry picking for me. But I still tried to indulge when I could–blueberry jam, blueberry ice cream, even blueberry butter at the Lucerne Inn! I did pick up some blueberry honey at the Blue Hill Food Co-op, but stayed away from the blueberry syrup (I’ll stick with good old maple syrup, thank you).
So, when I got back to Brooklyn, I still had blueberries on the brain. Plus, I recently read Romancing the Bees blog post about honey cupcakes. I was inspired. Honey’s tasty and blueberries are pretty awesome, how good could they be together? So I experimented and whipped up some pretty tasty blueberry cupcakes with blueberry honey icing, kind of a last goodbye to our vacation in Maine.
To make the cupcakes, I used a basic vanilla cupcake mix and added some blueberries. For the icing I made a butter-cream cheese icing and added some Maine blueberry honey. Voila! Cupcake goodness!
- 1 1/2 c. sifted cake flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 c. sugar
- 1/2 c. (1 stick) unsalted butter, softened
- 2 large eggs, room temperature
- 1/2 tsp. vanilla extract
- 1/2 c. whole milk
- 1 c. blueberries (I used 1/2 c. whole and 1/2 c. smashed for variety)