Blueberry upside down vanilla cupcakes

Ingredients:

Blueberry butter sauce

2 cups frozen or fresh blueberries

½ cup red wine

½ cup sugar

1 tbsp. cinnamon

4 tbsp. butter (salted)

1 tbsp. honey

Vanilla bean Cream cake

1 stick salted butter (room temp)

1.25 cup brown sugar

2 eggs (room temp)

1.75 cup flour

1 tsp. baking soda

1 tsp. baking powder

½ cup heavy cream

½ cup skim milk

½ stick of vanilla bean

1 tbsp. vanilla extract

Instructions:

1. Preheat oven to 350 F

2. Blueberry sauce: In a sauce pan add butter and melt

3. Then add blueberry, sugar, wine, and cinnamon and let it cook on med/low heat until all the liquid has thickened and the consistency is close to a jam. 8-10 minutes depending on stove.

4. While the BB sauce is cooking. Combine heavy cream and milk in a separate small pot and warm. Do not allow this to boil, as soon as its warm to the touch remove from heat.

5. Once its removed add vanilla and vanilla beans and let it steep in the warm milk until you’re ready for the cake.

6. When the BB sauce is thick, remove from heat and stir in honey. This is very necessary or you may end up with blueberry butter candy after the sugar gets cold.

7. Vanilla cake: Cream butter and sugar on high speed for about 5 minutes till the mixture is fluffy ( brown sugar does not get as fluffy as white)

8. On medium speed blend in one egg at a time

9. Sift together flour, baking soda and baking powder in a dish

10. On low speed add milk and flour mixture alternately ending with flour (do not over mix)

11. Take a muffin tin and spray with nonstick cooking spray

12. Spoon the fruit mixture in the bottom of the pans

13. Add cake batter on top of each, place in the oven for 20 minutes or until toothpick comes out clean.

14. Remove after 20 minutes and allow to cool before flipping over unto a cooling rack.