Sunday, January 18, 2009

Blueberry Chutney Chocolate Cup Cakes

Every summer when blueberries are wild and fresh here in New Jersey I stock up and freeze a few hubby loves this Blueberry Chutney inside his cup cakes or brownies all year long, so I have to make sure we have some on hand...

I have joined the Iron Cup Cake Earth Challenge, and this month it is all about wine in the recipe...I have added a Syrah to my chutney that goes right on top before cooking these yummy bites...

Blueberry Chutney (common among Indian cuisine, but I have made my own twist on this sweet savory recipe)

Blueberry Chutney-

1 cup fresh blueberries or frozen
1 cup fresh pitted cherries or frozen
1 teaspoon of ginger powder
1 teaspoon graham masala
1 pinch of salt
1 pinch of pepper
2 T smoked onion mustard
1 pinch of cayenne pepper
¼ cup honey or maple syrup
1/4 cup red wine- Edenvale Syrah, 2004

In non-stick quart pan combine all ingredients on high heat until mixture boils; turn down to medium heat and keep stirring periodically and checking liquid level. Turn down to low medium heat if needed. Cook until reduces to a thick consistency, or sticks to back of wooden spoon. Set aside to cool (do not place in refrigerator). Makes 1 cup chutney, and only half will needed. Place unused portion in container or ramekin as dip or jam for bread.

For Cup Cakes:

1 1/3 cups unbleached flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
1/8 teaspoon salt
3 tablespoons butter, softened
1 1/2 cups white sugar
2 eggs
3/4 teaspoon vanilla extract
1 cup milk

Preheat oven to 350 degrees

Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.

Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.

Makes approximately 12 large muffin size cup cakes...


1/4 cup sour cream
1 1/2 cup powder sugar
1 tablespoon butter

Mix well and after removing cup cakes from oven, let stand for 15 minutes and then drizzle icing on top; sprinkle with white chocolate shavings...

Reserve some of the chutney to plate cup cakes before serving...

There are a lot of gifts being given away if you enter the Iron Cup Cake Earth Challenge, so go and check it out...this months Wine Cup Cake Challenge is over January 24th, 12 Noon Central time...

* as well as a pair of cupcake earrings from LOTS OF SPRINKLES at
* PLUS, IronCupcake:Earth can not forget our good friend, CAKESPY,, who is now going to be doing a piece for our winner each month until further notice - sweet!

As an added bonus for January, our friend at SWEET CUPPIN CAKES BAKERY AND CUPCAKERY SUPPLY will be tossing in another treat as well,

Last and certainly not least, don’t forget our corporate prize providers: HEAD CHEFS by FIESTA PRODUCTS,, HELLO CUPCAKE by Karen Tack and Alan Richardson,, JESSIE STEELE APRONS; the CUPCAKE COURIER; TASTE OF HOME books, NEW, BEGINNING IN JANUARY; our new friends at UPWITHCUPCAKES.COM will be providing our winner with one of their cute cupcake attitue t's! Iron Cupcake:Earth is sponsored in part by 1-800-Flowers, .