Pop-Tart Cupcakes

After posting about Pop-Tart cookies, Chef Dennis gave me the great idea to try  Pop-Tart cupcakes. I mixed in some blueberry Pop-Tarts with a vanilla cake batter and the results were great. The Pop-Tarts stayed crunchy and gave the cupcakes nice color.  I topped them off with a swirl of swiss meringue buttercream tinted blue to match the "blueberry" theme. You'll have to forgive my piping skills, I know they are that of a kindergartener but I'm trying!

Blueberry Pop-Tart Cupcakes
Makes 12
Adapted from How Sweet It Is & Martha Stewart's Wedding Cakes

For Cupcakes:
1 cup sugar
1/2 cup butter, room temperature
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup vanilla almond milk
Pinch of salt
8 blueberry Pop-Tarts chopped, crusts removed

For Frosting:
1 cup sugar
2 egg whites
2/3 cup butter, room temperature
1/4 tsp vanilla extract
6 drops blue food coloring (optional)

Heat oven to 350.

Cream the butter, sugar, and eggs together until fluffy. Add the vanilla and milk, mix well. Combine the flour, baking powder, and salt in a bowl. Slowly mix the dry ingredients into the wet and mix until combined.

Bake for 20-25 minutes. Cool completely before frosting.

To make frosting:

Put the sugar and egg whites in a double boiler; whisk constantly until sugar is dissolved and the mixture is 140F.

Transfer mixture to another bowl and beat on medium-high for about 10 minutes or until mixture is cool and fluffy. Continue beating until stiff, glossy peaks form.

Reduce speed to medium-low; add butter a tablespoon at a time, beating well after each addition. Beat in vanilla and food coloring, if desired.