Blueberry cupcakes


1 large gold potato peeled and cut into small  chunks (yeah)

3/4 whole wheat pastry flour

3/4 cup cake flour

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon of salt

3/4 cup granulated sugar

1/4 cup canola oil

1 large egg

1/2 teaspoon vanilla extract

1/2 cup of plain yogurt or buttermilk

1 cup blueberries frozen blueberries

and others to garnish.


3/4 cup granulated sugar

3 tablespoon of water

2 egg whites or 4 teaspoon dried egg whites)

1/2 teaspoon of cream of tartar

pinch of salt

2-3 tablespoon of blueberry jam

Preheat oven at 180°c Line 12 muffins cups with papers liners.

Place potato in a saucepan  and cook with water until is tender , about 8 to 10 minutes.

Drain and mash untilvery smooth. Measure out 3/4 cup and let cool slightly.

Whisk whole wheat flour, cake flour ,baking powder, salt and baking soda.

Beat granulated sugar and oil in a large bowl with an electric mixer on medium speed until combined.Beat in egg, the mashed potatoes and vanilla extract.

With the mixer in low speed alternately mix in the dry ingredients and add the plain yogurt, starting and ending with dry ingredients and scraping the sides of the bowl, until just combined.

Add a cup of blueberries.

Divide the batter among the prepared cups (they will be full)

Cake the cupcakes until a toohpick inserted in the center comes out clean.

Bake by 20 to 24 minutes.

Let cool completely.


Place in a sauce pan water to a simmer in the bottom of a double boiler.

Combine 3/4 sugar and 3 tablespoon of water in the top of double boiler.

Heat and stirring until the sugar is melted.About 2 to 3 minutes.

In other bowl beat the whites with a pinch of salt with an electric mixer

on high  speed, add cream of tartar.Add the melted sugar.

Continue beating until the mixture is glossy, thick frosting 5 to 7 minutes.

Add 2 or 3 tablespoon of blueberry jam.and beat on low until is combined.

Spread or pípe the frosting on the cooled cupcakes and decorate with bluberries on top.