Bangin’ Blueberry Chocolate Pesto Cupcakes
By Kathy Day, Runner up in the Pestos with Panache Holiday Recipe Contest
Ingredients
1 1/2 cup all-purpose flour
1 cup granulated sugar
1 tsp baking soda
1/3 cup cocoa powder
1/2 cup oil (something with a neutral flavor, I use vegetable but any without a strong flavor will work)
1 cup water
1 Tbs balsamic vinegar (I use the Blueberry Balsamic from La Roux kitchens, thanks Sarah!)
2 Tbs Bangin’ Blueberry Pesto, from Pestos with Panache
Directions
Preheat the oven to 350 degrees farenheit. Add all of the dry ingredients to a medium sized bowl and mix them until the cocoa is distributed evenly. In a two cup measure, combine the water, oil, vinegar and pesto. Stir until the pesto is broken up and even (it’ll look a little like a vinaigrette). Add the liquid to the dry ingredients and mix until everything is evenly mixed and smooth; 20 or so stirs by hand is good. You should be able to hear the vinegar and baking soda sizzle a little bit. Separate the cupcake batter evenly into a 12 cup cupcake pan; I used some super adorable silicone bug cupcake liners I got for Christmas, and bake for 15 to 20 minutes; they’ll bounce back to the touch or an inserted toothpick will come out clean when they’re fully cooked.
Cream Cheese Frosting Ingredients
1 8oz block of cream cheese, softened
6 Tbs unsalted butter, softened
1/2 tsp salt
2-3 cups powdered sugar
Mix the butter and cream cheese until fully combined and fluffy. Add the salt and stir to incorporate. Add 1 cup of powdered sugar and stir to fully combined. Gradually 1/4 – 1/2 cup at a time, continually adding powdered sugar until the frosting is the consistency and taste that you desire. Frost the cupcakes and enjoy!
Be sure to read the rest of Kathy’s food adventures at her blog, Kathy Can Cook
