Sugar Plum Cupcakes and Sugared Plums

• Vegetarian

• Produce

  • 1/3 cup Blueberries, fresh
  • 8 Plums
  • 4 Plums, medium pitted
  • 8 Strawberries, medium fresh

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 2 tsp Baking soda
  • 1 Food coloring, Purple
  • 6 cups Powdered sugar
  • 3/4 tsp Salt
  • 3 1/2 cup Sugar
  • 5 tsp Vanilla

• Oils & Vinegars

  • 1/4 cup Vegetable oil

• Dairy

  • 1 1/2 cup Butter
  • 1 tbsp Milk

• Liquids

  • 1/2 cup Water

Found on gringalicious.com

Description

Ingredients

• 8 - 10 plums
• 1/2 cup water
• 1/2 cup sugar
• 1 1/2 - 2 cups additional sugar for rolling
• 8 medium fresh strawberries, stems cut off
• 1/3 cup fresh blueberries
• 4 medium plums, pitted
• 2 1/4 cups all purpose flour
• 1 1/2 cups sugar
• 1/2 cup (1 stick) butter, softened
• 1/4 cup vegetable oil
• 2 eggs
• 2 teaspoons vanilla extract
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 6 cups powdered sugar
• 1 cup (2 sticks) cold butter, cubed
• 1 - 2 tablespoons milk
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• purple food coloring (optional)

Directions

• Combine 1/2 cup sugar and water in a medium saucepan over low heat and dissolve the sugar. Simmer just until you start to see tiny bubbles coming up in the center. Remove from heat and dip plums a few at a time and place on a wire rack to dry for about 1 hour and reserve sugar water. You may have to dip them again a few times after the hour if they are not well coated. You want them to look wet and you will be able to clearly see where the drops have formed and they are dry and not shiny. Mostly coated is fine. When they heve dried for about 1 hour after the last dip, place one at a time into a bowl of sugar and rotate the bowl to roll the plum in it, like a hula hoop. Place them back on rack and allow them to dry for about 8 hours or overnight.
• Preheat oven to 350 degrees F (180 C) and puree blueberries, strawberries, and plums in food processor. Add butter, and sugar and pulse until smooth. Add all other ingredients and pulse until smooth. Line two 12-cavity cupcake pans with paper liners and spoon batter into them. Bake for 25 - 35 minutes until toothpick inserted in center comes out clean. Cool completely before frosting.
• Beat butter in a large mixing bowl until creamed. Add vanilla, salt, and powdered sugar one cup at a time. Add 1 tablespoon of milk or more if needed and beat until light and fluffy. Stir in a few drops of purple food coloring if desired and use a pastry bag and tip to pipe onto cupcakes.