Cupcakes from Nutley, N.J.

NEW JERSEY But this isn't your old family recipe, each cupcake comes with a surprise inside.

Cupcakes started as a small part of Maureen and Ketih Jaret's business at the Petite Cafe.

But now cupcakes are the business.

The Nutley shop is bursting with cupcakes that are bursting with filling. You see they're stuffed with custards, creams or jams.

And they're always creating new flavors.

The boss cupcake plays tribute to BGruce Springsteen who allegedly like blueberries.

Keith turns his standard batter blue with acai juice.

As for the stuffing: cream, coco cream, berries plus eggs mixed with sugar, corn starch are heated into a purple blue mousse.

Once the cupcakes are baked, they're stuffed and frosted.

The Petite Cafe and Catering
231 Franklin Ave., Nutley 973-667-7778
www.stuffedcupcakes.com
The Boss

3 ¼ cups All Purpose Flour

1 tsp Baking Powder

½ tsp Baking Soda

½ tsp Ground Cinnamon

1 ½ cups Sugar

1/4# (1 Stick Unsalted Butter, Melted

¼ cup Vegetable Oil

2 Large Eggs

1 cup Sour Cream

1 cup Acai Berry Juice

1 tsp Vanilla

½ tsp Lemon Juice

2 cups Fresh Blueberries (Place in Freezer 3-4 Hours Prior to Making)
Directions

Pre-Heat Oven to 350

Sift together Flour, Baking Powder, Soda and Cinnamon and set aside. In a mixing bowl, place melted Butter, Vegetable Oil and Sugar, whip on high for 1-2 minutes.

Add Eggs to blend.

Add Sour Cream, Acai Juice, Vanilla and Lemon Juice and blend well.

Fold dry ingredients until well blended, then fold in Blueberries.

Fill into baking cups about 3/4's. Bake about 25 minutes, until spongy. Let cool completely, then refrigerate before stuffing!!!
Stuffing

4 cups Heavy Cream

4 oz. Cream de Cacao

3/4 cups Sugar

3 ½ tbl Cornstarch

6 Eggs

2 Pints Fresh Blueberries

Put Heavy Cream, Cream de Cacao and Fresh Blueberries in heavy bottom sauce pot. Heat slowly.

Meanwhile, in small mixing bowl, whisk together, eggs, sugar, and cornstarch for about 4 minutes, until it is blended well.

Turn heavy cream to high, and once boiling, pour in the egg mixture. Reduce to simmer and cook 3 minutes, stirring constantly. Let cool, then refrigerate.

Use pastry bag by filling a little more than half way. Gently insert bag and squeeze as you remove the bag (do not add too much pressure or the cupcake will break)
Icing

1 lb Powder Sugar

½ lb Softened Unsalted Butter

3 tbl Whole Milk

½ tsp Vanilla

½ tsp Fresh Lime Juice

Combine everything in a large mixing bowl and mix on low until blended, turn up to medium and beat 2-4 minutes to desired consistency (you made need to add 1 or 2 more tbls of Milk.
Decorate as desired!!!

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