Cheryl’s Blueberry Cupcakes with Lemon-Tea Infused Frosting

For the blueberry puree:
1. Place blueberries, sugar, and water into a small saucepan over medium heat. Bring to a boil, stirring frequently.
2. Allow the mixture to continue to boil for 5 minutes, stirring constantly to avoid scorching.
3. Carefully pour hot blueberry sauce into a blender, and puree for 3-5 seconds. (It won’t take long.)
4. Refrigerate the puree for 30 minutes to cool.

For the cakes:
1. Preheat the oven to 350 degrees F. For cupcakes: line 30 muffin cups with paper liners. Set aside.
2. In a large bowl, cream butter and sugar together until light and fluffy.
3. Stir in eggs, one at a time, until they have been well blended.
4. Sift together flour, salt, and baking powder over a large sheet of parchment (or waxed) paper.
5. Add 1/3 of the flour mixture to the creamed mixture, mixing to incorporate.
6. Then, with the mixer running on low speed, slowly pour in ½ of the milk, stirring until blended. Scrape down sides of bowl, as needed.
7. Repeat the additions by adding another 1/3 of the flour mixture, followed by the rest of the milk, and ending with the last 1/3 of the flour mixture, stirring well between each addition.
8. Pour the vanilla extract and cooled blueberry puree into the batter. (The puree must be completely cooled!) Mix on low speed until puree is fully blended into the batter.
9. Fill the prepared cupcake cups 2/3 full of cake batter using a large scoop. For best results, use level scoopfuls of batter to avoid overflowing the wrappers when the cake rises during the baking process.
10. Bake cupcakes in the preheated 350 degree F oven for 18-20 minutes, or until the cupcakes are set. A cake tester inserted in the centers should come out clean.
11. Cool for 2 minutes in the pan before removing cupcakes to a cooling rack to cool completely.
12. Frost cooled cupcakes with Lemon Tea-Infused Frosting, or your favorite buttercream.

For the Lemon Tea-Infused Frosting:

To Infuse Butter:
1. Melt butter in a small saucepan set over low heat. (Or in a microwave safe bowl for 1 minute on 60% power.)
2. Submerge tea bags into the melted butter, and continue to simmer over low heat for 5 minutes (or microwave on 20% power for 5 minutes, then steep for 3 more minutes on the counter.)
3. Remove tea bags from the butter, and squeeze them well to release all butter from the bags.
4. Let butter cool to room temperature. Butter will re-solidify, but remain soft. Stir the softened butter before using.

To Make Frosting:
5. Cream together cream cheese and infused butter until fluffy.
6. Stir vanilla extract into the creamed mixture.
7. Sift or whisk powdered sugar into a bowl to aerate it.
8. Stir powdered sugar into cream cheese mixture, 1 cup at a time, until well blended.
9. Makes enough to generously frost a 13 x 9 x 2-inch pan, 24-28 cupcakes, or an 8-inch layer cake.

Notes:
– This makes a soft consistency frosting.
– For a stiff decorator frosting: add more powdered sugar, ½ cup at a time, until desired consistency is reached. Be aware that more powdered sugar will dilute the tea flavor of the frosting.