Blueberry and Orange Cupcakes

Name: Blueberry and Orange Cupcakes
Prep time: 10 min
Cook time: 27 min
Total time: 37 min
Yield: 18 cupcakes, 18 serving(s)
Ingredients: 1 white cake mix (515 g); 1 1/3 cups water; 3 eggs; 1/3 cup canola oil; 1 orange; 2 3/4 cups frozen blueberries

(4)

Recipe by Boomette

I'm doing a clean-up in all my magazines and I'm posting some recipes for safe-keeping. This one is from Coup de Pouce.

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READY IN: 37mins

SERVES: 18

YIELD: 18 cupcakes

UNITS: US

INGREDIENTS

Nutrition

1

white cake mix (515 g)
1 ¹⁄₃

cups water
3

eggs
¹⁄₃

cup canola oil
1

orange
2 ³⁄₄

cups frozen blueberries

DIRECTIONS

In a large bowl, prepare the cake mix by mixing it with water, eggs and oil (follow the instruction on the box). Finely grate the orange peel (reserve a little bit of zest to garnish, if wanted). If wanted, you can toss 3/4 cup of blueberries in a little bit of flour and incorporate delicately to the dough with the zest.
Distribute the dough in 18 greased muffin tins. Distribute 1/2 cup of blueberries on each cupcake. Cook in the center of a preheated oven of 325 F for 22 minutes or until a toothpick inserted in the center comes out clean.
Meanwhile, press the orange to obtain 1/4 cup of juice. In a small saucepan, bring to boil the orange juice and remaining of blueberries. Reduce heat and let simmer 5 minutes (add sugar if wanted, but just a little bit). Let cool. Serve the cupcakes with the blueberry syrup and garnish with orange zest if wanted.

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