I was inspired to make Blueberry Cupcakes based on the Percy Jackson and the Olympians books for this month’s Fandom Foodies theme, Food of the Gods. Witchy Kitchen is hosting this month, follow the link to learn more about the #FoodOfTheGods challenge. The challenge is to:
Cook food inspired by classic myths – Artemis’s Ambrosia, Lakshmi’s Laddoos, Tlaloc’s Tamales – or modern interpretations inspired by the likes of Wonder Woman, Thor, Death Note, American Gods, or Percy Jackson. Whatever godly grub you can summon, the power is yours!Witchy Kitchen
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Blue food is a theme throughout the books. We learn why this is a thing in The Lightening Thief. Percy’s mother, Sally, is married to Gabe Ugliano. Gabe is an unpleasant guy and Percy doesn’t understand why she is with him. Early in the story Percy explains the blue food for us.
Gabe had once told my mom there was no such thing. They had this fight, which seemed like a really small thing at the time. But ever since, my mom went out of her way to eat blue. She baked blue birthday cakes. She mixed blueberry smoothies. She bought blue-corn tortilla chips and brought home blue candy from the shop.Percy Jackson & Olympians – The Lightening Thief by Rick Riordan
I wanted to use blueberries to color my cake and frosting instead of blue food coloring. It turns out on the purple side of blue but I really like the flavor and the look. I used homemade blueberry jam for the filling and homemade blueberry buttercream frosting tinted with homemade blueberry syrup. I like to keep the fruit in my syrup, but one tip I learned is to strain the fruit out of the syrup before adding to the frosting if you intent to use a star tip to pipe the frosting. Some of the blueberries got stuck and it resulted in a different look, which I like as it reminds me of seaweed. So bonus this time!
Blueberry Cupcakes Recipe
- box of white cake mix
- 1 cup water
- 1 cup granulated sugar
- 1 1/3 cups frozen blueberries
- 1 1/2 cups frozen blueberries
- water, enough to cover in pan, about 1/2 cup
- 1 tsp. lemon juice
- 1 tbsp. cornstarch
Blueberry Buttercream Frosting
- 7½ cups confectioner's sugar
- ½ cup butter
- 7 tbsp. blueberry syrup, strained
- ¼ tsp salt
- Combine all ingredients in a saucepan over medium heat. Stir occasionally. Cook for 20-25 minutes or until reduced and thickened.
- Remove from heat and allow to cool.
- Process mixture in a food processor to break up the fruit. If desired, you can strain out the fruit.
- Combine frozen blueberries, water and lemon juice in a small pan and bring to a boil.
- Add cornstarch and reduce heat to medium, stir constantly until thickened
- Remove from heat and allow to cool
- Make cake batter per directions on the box. Add 2-4 tbsp. blueberry syrup to the batter and mix well. Bake as directed on the box.
Blueberry Buttercream Frosting
- Mix all ingredients together until smooth.
- Once the cake is cool, using a knife, cut the center out of the cupcake for the filling. Be sure not to cut through the cupcake.
- Fill with blueberry sauce until even with the top of the cake.
- Pipe blueberry buttercream frosting over the cake and sauce.
- Serve immediately.
Blueberry Syrup can also be used on waffles, ice cream or in drinks.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 242Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 66mgCarbohydrates: 52gFiber: 1gSugar: 48gProtein: 0g
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