Cutting for Stone & blueberry cupcakes

I just finished Cutting for Stone by Abraham Verghese, a late Christmas purchase. It was a fantastic read (though it didn't keep me up all night). If you are interested in medicine or surgery, I think this would be a great choice.

I also just baked blueberry cupcakes (recipe courtesy of cate's world kitchen). I made them to celebrate Valentine's Day with my cheerleading team, as well as for W's birthday. The recipe makes 6 so I quadrupled it and squeaked out 23.

Blueberry cupcakes (from cate's world kitchen)

Makes 6 cupcakes

Cupcakes:
3 tablespoons blueberry puree (just puree thawed frozen blueberries in a food processor then push through a mesh strainer)
3/4 cup all purpose flour
1/2 tsp baking powder
pinch salt
2 tbsp whole milk (I used 2%)
1/2 tsp vanilla extract
1/4 cup softened butter
1/2 cup sugar
1 egg
(6 blackberries)

To make the cupcakes: Preheat the oven to 350 F. Put paper liners in 6 cupcake tins.
Sift the flour, baking powder and salt onto a piece of wax paper. Set aside.
In a small bowl, whisk together the milk, vanilla, and blueberry puree.
Cream the butter in the bowl of a stand mixer, and add the sugar. Beat for a few minutes, until light and fluffy. Add the egg and mix on low until combined.
Add half the flour mixture and mix briefly on low. Scrape down the bowl and add the milk mixture, mixing just until combined. Scrape down the bowl and add the remaining flour mixture. Mix on low, then divide the batter evenly among the prepared cupcake tins. (I pressed one blackberry into the center of each cupcake before baking.)

Bake for 20-25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
Cool in the pans for about 5 minutes, then transfer to a wire rack to cool completely.

Frosting:
1/4 cup soft butter
1/2 cup thawed frozen blueberries, pureed and strained
1 3/4 cups powdered sugar (I only added 4 1/2 cups to my quadrupled recipe, and it turned out a bit soft).
1/4 tsp vanilla

To make the frosting:

Beat the butter, sugar, and vanilla in the bowl of a stand mixer. Add the blueberry puree a teaspoon or two at a time until the frosting is smooth and spreadable.

I spread the frosting on each cupcake, then added some purple icing coloring (Wilton) to pipe the decorations. The heart was outlined with a #2 plain circle tip, then filled in with a #16 star tip.

Next time, instead of the surprise blackberry, I think I'll fill them with lemon curd or lemon pudding. They would be so cute with a candied lemon peel on top (sans heart decor)!