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A dessert fit for the Fourth


By VICKI AMSINGER

You use this make-ahead sauce on top of buttery cupcakes and lemon sorbet with a few slices of strawberry and you have the perfect dessert for celebrating America!

Blueberry sauce

1/4 cup water

2 Tablespoons cornstarch

3 cups fresh blueberries

1/2 cup orange juice

3/4 cup water

1/2 cup sugar

1 teaspoon vanilla

 

1. Mix 1/4 cup of water and cornstarch together in a cup. Set aside.

2. Put 1 cup of the fresh blueberries in a small bowl and set aside.

3. In a large saucepan, combine the remaining 2 cups of blueberries, orange juice, water and sugar. Bring to a boil and cook for 3 minutes.

4. Add the cornstarch slurry and reduce the heat to low. Cook for about 7 minutes or until the sauce is thick. Remove from the heat and add the reserved 1 cup of blueberries and the vanilla.

5. Let cool to room temperature and then refrigerate until ready to serve.

 

Butter cupcakes

1 cup unsalted butter, softened

1 1/2 cups sugar

4 large eggs

2 teaspoons vanilla extract

1 teaspoon almond extract

3 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1 cup milk

 

1. Preheat oven to 350º degrees. Grease cupcake tins.

2. Combine all cake ingredients in a large mixing bowl. Mix with electric mixer on low speed for 30 seconds, then increase speed and mix for 2-3 minutes.

3. Pour batter into greased tins filling until about three-quarters full.

4. Bake 17-19 minutes or until a toothpick inserted comes out clean. Top will be golden brown.

5. Let cupcakes rest for a minute or two in tins before moving to a cooling rack.

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