Fourth of July Blueberry Poundcake Cupcakes
with Grilled Corn on the Cob Filling and Strawberry Buttercream Frosting
Profile:Grilled Corn on the Cob / Strawberry / Blueberry
Requested by:Fourth of July Special
Description:It's all about Summer flavors this week with Grilled Corn on the Cob, Strawberries, and Blueberries coming together in what is decidedly not your average supermarket cupcake.
Chef's note: I originally played with the idea of making angel food cupcakes. Failure! The single-serving bites tasted great, but they were more like oversized marshmallows and would never have been able to hold a filling or stand up to a frosting. Oh well, little guys. Better luck next time.
Each cake is filled with a grilled corn on the cob cream, inspired by French meringue buttercream - extremely rich and smooth. Making this filling involves grilling fresh corn, boiling it in milk and heavy cream and then creating a puree.
The frosting on top is all about strawberry. The frosting is an Italian meringue buttercream; however, most of the sugar in the recipe has been replaced with a sweet puree made from macerated fresh strawberries. The result is a lightly sweet and intensely flavorful buttercream, not something cloyingly sugary.
... and to mix things up, I also made a batch of vanilla poundcake cupcakes -- I had a lot of buttercream to use!
Recipes to follow. For now, enjoy with your eyes, and have a great Fourth of July!