Recipe from The Baking Robot

Reduction:

2 cups blueberries

1/4 cup sugar

1 tbsp cornstarch

Cupcakes:

1/2 cup (1 stick) unsalted butter, softened

1/2 cup sugar

1/2 cup brown sugar, packed

2 eggs

2 tsp vanilla extract

1-3/4 cups flour

2 tsp baking soda

1 tsp baking powder

1/4 tsp salt

3/4 cup soy milk

Frosting:

1 cup (2 sticks) unsalted butter, softened

1/3 cup brown sugar, packed

1 tsp vanilla extract

3 cups powdered sugar



In a saucepan over medium-heat, combine all ingredients for the reduction. Bring to a boil. Cook until mixture thickens considerably and blueberries burst. Let cool completely before you continue.

Preheat oven to 350 degrees. Line muffin tins with baking cups.

In a large bowl, cream together butter and sugars. Add eggs, one at a time. Stir in vanilla extract.

In a small bowl, whisk together flour, baking soda, baking powder, and salt.

Add half of the flour mixture to the batter. Pour in soy milk, and then stir in the remaining flour mixture, mixing until just combined. Fold in blueberry reduction and whole blueberries.

Fill cupcake liners 2/3 of the way full Bake for 20-22 minutes, or until a toothpick inserted in center comes out clean. Transfer to a wire rack to cool completely before frosting.

Frosting:

In a large bowl, cream together butter and brown sugar. Add vanilla extract. Gradually add powdered sugar until desired consistency is reached.

Fill a pastry bag with a star tip and frosting. Frost cupcakes in a circular motion starting with the outside. Garnish with a blueberry