Blueberry Sourcream Cupcake

This weekend has been quite a busy one.  Well, most weekends are kinda busy in my household but this weekend, we managed to buy Chinese New Year clothes for my kids.  Chinese New Year is just round the corner, at the end of January.  For the next two weekends, I'll be tied up baking Chinese New Year cookies.  My nieces and nephews will be waiting to put their hands in the cookie jars... lol

Not only did we managed to do some shopping, I also had my hair cut short.  Yup, really short and don't ask me why.  I guess it's just that sometimes you have that spur of a moment to do something so not you and this I guess, was the crazy moment for me.  Although the thought has been lingering at the back of my mind for weeks but never really wanted to do it until yesterday.  Was undecided as I love long hair.  Have been having long hair for ages.  So I asked my hubby's opinion and he said 'Cut'.  So I went for it.  If I had waited, I might not have the guts to do it.  Anyway, so it's short now and my head felt so light and free.  Not only that, I decided to go another step further with my hair.  Colored it Caramel Brown.  My hair is really black although I've noticed a few strands of grey lately.  I had my hair dyed many many years ago but the dye didn't stick to my hair.  I tried a few times back then but all didn't work.  I then learned that if I wanted to color my hair, I had to treat it first by bleaching.  Bleaching??  No way I'm gonna bleach my hair.. So after many many many years have passed, I thought okay, since I have a few strands of grey, probably this time it will absorb the color..then, guess what.. same thing.  My hair is still black and not brown.  Well, maybe if under direct sunlight, hopefully, hopefully, it will show some highlight to it.. anyway, so much for having a new hair color for the Chinese New Year... kakakaka

So, hair dye doesn't really work.  Now, I know what works.. let's bake some cupcakes!  Yay.. This is Martha Stewart's Blueberry Cupcakes.  How you want to serve it with, really depends on your creativity.  Here, I cut the cupcakes in half and since I have some leftover chocolate ganache that is slightly thickened, I spread some on the bottom half of the cupcake, top it with the other half, and add a generous dollop of good quality vanilla ice cream.  Not only is it yummy, it looks elegant too.  You can use whip cream with choc fudge drizzle or you can also drench it with some blueberry jam or some sort.  So versatile and don't be afraid to try various flavors of icing or topping.

Cupcake recipe:

1 2/3 cups cake flour
1/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 stick butter, softened
2/3 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup sour cream
1 1/4 cups blueberries

1. Preheat oven to 180d C.  Line paper cups in muffin trays.
2. Sift together flour, baking soda, baking powder and salt and mix well.
3. On medium-high speed, beat butter and sugar till light and fluffy, then add eggs one at a time.  Add in vanilla.
4. Reduce speed to low, beat in flour in 3 additions, alternating with sour cream and beginning and ending with flour.  Fold in blueberries.  Fill cups 3/4 full and bake for 20-25 mins until cake is done.