A few months ago, I donated a dozen cupcakes for a charity auction. This was my third year donating cupcakes. The first year I think that I made some boring yellow cake with chocolate frosting. Last year I made Rosewater Pistachio cuppies. This year the winner was an attending (who does adolescent medicine AND photography!) who had the following request:
I want something unique that stretches your creativity! No cherries and no olives. Other than that, the sky's the limit. No pressure : )
I spent a long time brainstorming. One idea was to make each cupcake unique and represent a different place in Ann Arbor. There would cupcakes representing the hospital, Zingerman's, the Big House, and the arb. And then each cupcake would sit on a map of Ann Arbor in its proper place. I started sketching out how ar each place would be and purchased little cookie cutters and accessories.
|One of my first times in the Big House. Go Blue!|
And then I realized that I am a third year medical student with no time to spend hours on one single cupcake.
I decided to go for a Michigan-themed cupcake instead. U of M is all about Maize and Blue. My cupcakes would there fore be.. maize and blue-berry!
Maize and Blue-berry Cupcakes - Adapted from Martha Stewart - Makes approximately 16
- 1 1/4 cups all-purpose flour
- 1/2 cup fine-ground yellow cornmeal
- 2 tsp baking powder
- 1 tsp salt
- 1 1/4 cup sugar
- 1/2 cup buttermilk
- 2 large eggs, room temperature
- 7 tablespoons unsalted butter, melted and cooled
- 2 6 ounce containers of blueberries
- Preheat oven to 375 degrees F. Line cupcake tin with paper liners.
- In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and sugar.
- In a medium sized bowl, whisk together the buttermilk, eggs, and melted butter.
- Pour the melted butter mixture over the flour mixture and whisk until fully combined. Try not to overmix.
- Add a small amount of batter to each cupcake liner. Add a few blueberries. Cover the blueberries with a tiny bit more batter and add a few more berries on top. Each cupcake liner should be filled about 1/2 - 2/3 full.
- Bake cupcakes for about 18-22 minutes.
- Allow cupcakes to cool for five minutes in the tin and then to fully cool on a wire rack.
These cupcakes could be easily made with any kind of fruit you would like. And they are really, really good. Even before you put on some frosting. I decided to go with Martha Stewart's Brown Butter Icing.
Now, as far as decoration goes... I used these super cute Michigan Pennant toppers. Oh, and football helmets. Oh, and of course, chocolate Michigans like before.
Ta da! University of Michigan Cupcakes that don't take hours and hours to make :)