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1
For the cupcakes: Preheat the oven to 350 degrees F. Use a 24 socket cupcake pan and line with paper liners.
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2
Set the pan aside.
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3
In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
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4
In a liquid measure, mix together the blueberry puree and buttermilk.
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5
In a large bowl of an electric stand mixer using a paddle attachment, combine the butter and granulated sugar, mixing until blended.
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6
Add the eggs and egg yolks and beat on low speed until all the ingredients are smooth and blended.
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7
Decrease the speed of the mixer to slow and add one-fourth of the dry ingredients.
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8
Mix for 1 minute, scraping the sides of the bowl occasionally.
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9
In two separate additions, add the liquid mixture to the batter, beating for 30 seconds after each addition, alternating with the dry ingredients, ending with the dry ingredients.
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10
Divide the batter evenly into the prepared cupcake liners and bake on the center rack until a cake tester inserted into the center of each cake comes out clean, 20 to 25 minutes.
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11
Cool the cakes in the pans for 10 minutes.
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12
Remove from the pans and cool the cakes completely on wire racks, about 30 minutes.
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13
For the blueberry caramel: Heat together the sugar and 1/4 cup water, cooking until a medium caramel stage.
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14
Slowly add the blueberry puree, lemon juice and salt.
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15
Continue to cook together until smooth.
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16
For the blue Devonshire cream: Mix together the cream cheese with the granulated sugar and salt with the paddle attachment in an electric mixer.
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17
Once thoroughly combined, slowly add the heavy cream.
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18
Continue to mix until evenly distributed and fluffy.
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19
Fold in the bleu cheese crumbles.
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20
For the blue agave icing: Mix together the butter, powdered sugar and salt with the paddle attachment in an electric mixer.
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21
Once thoroughly combined, slowly add the blue agave nectar.
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22
Continue to mix until evenly distributed and smooth.
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23
For the bleu cheese brulee: Place the bleu cheese crumbles into the freezer for about 10 minutes.
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24
Remove from the freezer, and, working on a metal surface, generously cover with sugar.
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25
Using a blow torch, quickly brulee the tops of each bleu cheese crumble.
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26
Allow to come to room temperature.
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27
To assemble: Core each cupcake and drizzle a teaspoon of the blueberry caramel into the core.
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28
Generously fill each cupcake with the bleu Devonshire cream.
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29
Using a round tip and pastry bag, ice each cupcake with blue agave icing, encasing the generous amount of Devonshire cream, creating a combination of shells on top.
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30
Use blueberry caramel as a drizzle on top of cupcakes and place a bleu cheese brulee as garnish on top.
